Bull's Eye Crunch Pie

Serves: 8
Total Calories: 280


Equipment Needed:
9-inch pie plate
Medium bowl
Liquid measuring cup
Rubber scraper
Dry measuring cups
Wooden spoon
Metal spoon
butter or margarine, softened
1/3 cup light corn syrup
1/3 cup chunky peanut butter
2 cups crispy rice cereal
1 quart chocolate ice cream softened
1/2 cup whipped topping
1 red maraschino cherry


Grease the inside of the pie plate with butter or margarine, using a piece of waxed paper or clean fingers.

Place corn syrup and peanut butter in a medium bowl, scraping measuring cups well with a rubber scraper. Stir with a wooden spoon until well blended.

Add cereal to the bowl and stir until well coated.

With a rubber scraper, press cereal mixture evenly into the pie plate to make a crust.

Spoon ice cream into crust smooth surface with a rubber scraper.

Cover pie with plastic wrap or foil and place in the freezer for at least 4 hours.

Uncover pie and spoon a round mound of whipped topping onto the center. Place the cherry in the middle to mark the bull's eye.

Nutritional Facts:

Serves: 8
Total Calories: 280
Calories from Fat: 124

This Bull's Eye Crunch Pie recipe is from the Flavors of America Cookbook. Download this Cookbook today.

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