Recipe from Midwest Living
1/4 cup light-colored corn syrup
2 tablespoons brown sugar
3 tablespoons butter or margarine
2 1/2 cups crisp rice cereal
1/2 cup fudge ice cream topping
6 tablespoons light-colored corn syrup
1 - 2 quarts vanilla or vanilla-fudge-swirl ice cream
1/2 cup chopped peanuts
1 cup fudge ice cream topping
1/2 cup creamy peanut butter
For crust, in a medium saucepan, combine the 1/4 cup corn syrup, the butter or margarine, and brown sugar. Cook over medium heat until mixture boils. Remove from heat.
Add rice cereal and gently stir until combined. Press into the bottom and up the side of a buttered 10-inch pie plate to form a firm, even crust. Cool.
In a medium saucepan, combine creamy peanut butter, the 1/2 cup fudge topping, and the 6 tablespoons corn syrup. Heat and stir over low heat until smooth. Spread in cooled rice-cereal crust. Place crust in the freezer for 2 to 3 hours or until firm.
Scoop ice cream into the pie. Freeze at least 4 hours or overnight until firm.
Sprinkle evenly with half of the peanuts. Spread the 1 cup fudge topping over peanuts. Sprinkle with remaining peanuts. Store the pie in the freezer. Before serving, let soften slightly at room temperature. Makes 8 servings.
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