Peanut Butter Hot Fudge Sundae Pie
For the crust: 8-9 Archway Dutch Cocoa Cookies, pulverized to make 1.5 cups of crumbs
1/4 c. melted butter
For the ice cream: 1 c. heavy cream
1 cup milk
1/2 cup sugar
1/2 cup peanut butter
generous pinch of salt
For serving: 12 mini or 6 full sized peanut butter cups, roughly chopped
1/4 cup peanuts, chopped
1 cup whipped cream
Hot fudge sauce
Mix crumbs and butter and press into a 9 inch pie plate.
Bake at 350 degrees for 10 minutes. Cool and set aside.
Pulse milk, cream, peanut butter, sugar and salt in a blender until well combined.
Pour into ice cream maker and process according to instructions for a soft set ice cream.
Pour ice cream into cooled crust.
Sprinkle with chopped peanut butter cups and freeze for at least one hour. When ready to serve, spread a pool of hot fudge on each plate.
Top with a slice of pie.
Top pie with whipped cream, sprinkle with peanuts, and add a cherry.
Pairs Well With
In honor of National Hot Fudge Sundae Day!