- 1 1/2 cups [375 mL] Graham cracker crumbs
- 1/2 cup [115 g] butter or margarine, melted
- 1/2 cup [125 mL] chopped peanuts
Peanut Butter Ice Cream Filling
- 1 cup [250 mL] whipping cream
- 4 cups [1 L] vanilla ice cream, softened
- 1/2 cup [125 mL] peanut butter
- 1/2 cup [125 mL] chopped peanuts
Authentic Old-Fashioned Fudge Sauce
- 6 [1-ounce / 28-g] each semi-sweet chocolate squares
- 3/4 cups [190 mL] evaporated milk
- 1/4 cup [60 g] sugar
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- Prepare crust; refrigerate pie crust and for quite a few hours.
- At least 1 hour before serving, prepare then evenly spread peanut butter ice cream filling into really cold crust.
- Sprinkle filling all over with chopped peanuts.
- Freeze pie until filling is really firm, before serving.
- A little before serving, prepare authentic old-fashioned fudge sauce.
- Serve frozen pie cut into wedges, along with authentic old-fashioned fudge sauce into a sauceboat.
Crust
- Well mix together Graham cracker crumbs and melted butter or margarine.
- Evenly press mixture over bottom and sides of a 9-inch [23-cm] pie plate.
Peanut Butter Ice Cream Filling
- Beat whipping cream until soft peaks form.
- Into a clean bowl, mix together softened vanilla ice cream, whipped cream, peanut butter and chopped peanuts.
Authentic Old-Fashioned Fudge Sauce
- Mix together chocolate squares, evaporated milk and sugar into a heavy casserole.
- Cook mixture over low heat, stirring to completely met chocolate squares, until all is well combined.
- Watch carefully! Do not let burn.
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