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Peanut Butter Ice Cream Pie

by

Yield: Serves 8

This dream of a dessert can be kept in the freezer and used for a spur-of-the-moment party. However, if you use a top-quality ice cream, one that freezes really hard, you may want to put the pie in the refrigerator for 15 to 30 minutes before serving to make the cutting easier. For a satiny-smooth texture use creamy peanut butter; for added crunch use chunky-style. --The Combes Family Inn, Ludlow, Vermont

Ingredients:

  • 1 cup peanut butter
  • 1 quart vanilla ice cream, softened
  • Graham cracker or chocolate cookie pie crust

Instructions:

Mix together peanut butter and ice cream and put into the prepared pie crust. Freeze. Serve topped with chocolate syrup or whipped cream.
Updated Tuesday, September 23rd, 2008
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