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Peanut Butter Hot Fudge Sundae Pie

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Member since 2007
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Serves 6-8 | Prep Time 30 min. | Cook Time

Why I Love This Recipe

In honor of National Hot Fudge Sundae Day!

Ingredients You'll Need

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


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.

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