Peanut Butter Ice Cream Pie,
Authentic Old-Fashioned Fudge Sauce
Servings: 1 [9-inch / 23-cm] pie
  • 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 cup [190 mL] evaporated milk
  • 1/4 cup [60 g] sugar
  • For the 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.
  • 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.
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.