Peanut Butter Hot Fudge Sundae Pie
  • Servings: 6-8
  • Preparation Time: 30 min.
  • 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
  • Maraschino cherries
  • Hot fudge sauce
  1. Mix crumbs and butter and press into a 9 inch pie plate.
  2. Bake at 350 degrees for 10 minutes. Cool and set aside.
  3. Pulse milk, cream, peanut butter, sugar and salt in a blender until well combined.
  4. Pour into ice cream maker and process according to instructions for a soft set ice cream.
  5. Pour ice cream into cooled crust.
  6. 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.
  7. Top with a slice of pie.
  8. Top pie with whipped cream, sprinkle with peanuts, and add a cherry.
In honor of National Hot Fudge Sundae Day!