Peanut Butter Pie

Serves: 5
Total Calories: 945


5 cups vanilla ice cream, softened
1/3 cup plus 2 tablespoons creamy peanut butter, divided
1 graham cracker pie crust, baked
1/2 cup light corn syrup, divided
3 packages unsweetened liquid chocolate
1 1/2 cups sugar
1 cup evaporated milk
1 pinch of salt
1 teaspoon vanilla extract
1 whipped topping, thawed
1 chopped nuts


Combine ice cream and 1/3 cup peanut butter. Mix until smooth and pour into graham crust. Cover with wax paper and freeze. Combine remaining peanut butter and 1/4 cup corn syrup; blend well and spread on top of frozen pie. Return to freezer. Combine in a saucepan remaining 1/4 cup corn syrup, unsweetened chocolate, sugar, milk, salt, and vanilla. Cook, stirring constantly about 5 minutes, or until thickened to make fudgy sauce. When ready to serve pie, defrost slightly and spoon some whipped topping, hot fudge sauce, and a sprinkle of nuts on each serving.

Nutritional Facts:

Serves: 5
Total Calories: 945
Calories from Fat: 359

This Peanut Butter Pie recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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