Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chocolate Peanut Butter Ice Cream Pie
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- #75391
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 1/2 cup chocolate cookie crumbs
2 tablespoons chopped peanuts
1/4 cup melted butter
2 cups chocolate ice cream, softened
4 cups vanilla ice cream, softened
1/2 cup peanut butter
1/4 cup chopped peanuts
directions
Preheat oven to 350 degrees F.
In a medium bowl, combine cookie crumbs, 2 Tbsp. chopped peanuts and melted butter and mix well.
Press into bottom and up sides of 9" pie pan. Bake at 350 degrees F for 5-6 minutes until set. Cool completely.
When crust has cooled, spread softened chocolate ice cream in bottom of crust. Freeze for 30 minutes.
Meanwhile, combine vanilla ice cream and peanut butter in large bowl and beat until peanut butter is thoroughly blended with ice cream.
Spread over chocolate ice cream in crust and top with remaining chopped peanuts. Cover and freeze for at least 6 hours.
Let stand at room temperature for 10 minutes before slicing and serving.
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nutrition data
480 calories, 31 grams fat, 44 grams carbohydrates, 11 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
July 7, 2011
I made this pie for a gathering of 8 adults and everyone couldn't stop talking about how delicious this was. I added chopped chocolate chips on top with the peanuts, and I swirled a little chocolate syrup on top of the chocolate ice cream layer. This was a real hit!!