Caramel-Peanut Mud Pie

Nothing could be simpler than this ice cream pie, but it offers huge bang for your buck in terms of return on effort. Hidden under the creamy ice cream filling is a rich vein of caramel studded with roasted peanuts, so each bite is sweet, salty, crunchy and chocolatey. It’s a totally over the top pie, and is easy enough that kids can help make it for Dad – once Mom helps pulse the cookie crust in the food processor. If you don’t have a food processor, put the cookies in a Ziploc bag and hand your child a wooden spoon. Let him or her sit on the kitchen floor and bash away with the spoon until the cookies are reduced to fine crumbs.

Sharon Bowers

Caramel-Peanut Mud Pie

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    Ingredients

    1.5 quarts chocolate ice cream 1 cup caramel sauce
    24 chocolate sandwich cookies (such as Oreos), plus four for garnish (optional) 1 cup roasted salted peanuts, coarsely chopped
    1/4 cup butter, melted

    directions

    Total:
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    • 1

      Leave the ice cream at room temperature for 10 to 20 minutes, until it has softened but not melted. You want to be able to stir and spoon it with ease.

    • 2

       While the ice cream softens, pulse the sandwich cookies in the food processor to form fine crumbs. With the machine running, drizzle the melted butter into the feeding tube and continue pulsing just to combine.

    • 3

      Turn the cookie mixture into a deep-dish 9-inch pie plate and use your fingers and the flat bottom of a glass to press it up the sides of the dish and press it flat into the bottom. Chill for 10 minutes just to firm the crust.

    • 4

      Pour all but 2 tablespoons of the caramel into the bottom of the crust, spreading it out to the edges (but not up the sides) and sprinkle with half the peanuts. Spoon all the ice cream into the pie pan, smoothing the top to make a domed surface, and freeze until very firm.

    • 5

      When ready to serve, drizzle the remaining caramel over the surface of the pie and sprinkle with the remaining peanuts. If you like, slice the four remaining cookies in half with a sharp knife and set them cut side down all around the rim.

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