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Home -> Baked Goods -> Pastries
Ingredients (view qty in metric system instead) Crust: 1/4 cup light corn syrup 2 tbsp. brown sugar 3 tbsp. butter or margarine 2 1/2 cups crisp rice cereal Filling: 1/4 cup creamy peanut butter 1/4 cup fudge ice cream topping 3 tbsp. light corn syrup 4 cups vanilla ice cream Directions For Crust: Combine corn syrup, brown sugar and butter or margarine in a medium saucepan over low heat. Cook, stirring occasionally, until mixture comes to a boil. Remove pan from heat and stir in rice cereal until well coated. Press evenly into the bottom and up sides of a 9 inch pie pan. For Filling: Stir together peanut butter, fudge topping and corn syrup in a medium bowl. Spread half of filling over crust. Freeze pie until firm. Let ice cream soften slightly. Spread softened ice cream evenly over the pie. Freeze until firm. Before serving: Let pie stand 10 minutes at room temperature. Meanwhile place remaining peanut butter filling in a small saucepan and warm slightly. Drizzle over top of pie. Slice pie and serve. Serves 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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