Peanut Butter Ice Cream Pie with Hot Fudge Sauce
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Ingredients
| 1 | 9-inch graham cracker shell | | 1 qt. | vanilla ice cream, softened | | 1 cup | frozen non-dairy topping, thawed | | 1/2 cup | peanut butter | | 1/2 cup | peanuts, chopped | | 1/2 cup | whole peanuts, for topping |
Sauce
| 6 oz. | semi-sweet chocolate chips | | 3/4 cup | evaporated milk | | 1/4 cup | sugar |
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Instructions
Combine all except whole peanuts, mix well and spoon into shell. Top with whole peanuts and freeze until firm.
Sauce:
Combine all ingredients in a heavy sauce pan over low heat, stirring until melted. Serve warm or cool over the pie.
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