Reprinted from BETTY CROCKER,THE BIG BOOK OF PIES & TARTS Copyright 2013 by General Mills, Minneapolis, Minnesota. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
|1 1/2 cups finely crushed thin chocolate wafer cookies (24 cookies)||1/4 cup creamy peanut butter|
|1/4 cup butter, melted||dash salt|
|2 pints (4 cups) peanut butter ice cream||1/4 cup whipping cream|
|1 pint (2 cups) chocolate or vanilla ice cream||1 tablespoon light corn syrup|
|1/2 cup salted cocktail peanuts||1 cup chocolate covered peanuts, coarsely chopped|
|1 cup bittersweet or semisweet chocolate chips (6 oz)|
Heat oven to 350°F. In medium bowl, stir all crust ingredients until well mixed. Press mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes. Freeze 10 minutes. Meanwhile, place both ice creams in refrigerator to soften, about 20 to 30 minutes.
In medium bowl, stir together chocolate chips, peanut butter and salt. In 1-quart saucepan, heat whipping cream and corn syrup over low heat until hot but not boiling. Pour over peanut butter mixture; cover bowl with plastic wrap. Let stand 1 minute; stir until smooth.
Spread ¹⁄³ cup of the chocolate–peanut butter sauce in bottom of chilled crust. Sprinkle with cocktail peanuts. Spoon 3 cups of the peanut butter ice cream over top; spread evenly. Quickly and carefully spread ½ cup chocolate–peanut butter sauce over ice cream (it will start to freeze). With small ice cream scoop or tablespoon, alternate scoops of chocolate ice cream and remaining 1 cup peanut butter ice cream over top, covering pie and achieving bubble look.
Sprinkle chocolate-covered peanuts over top. Drizzle with remaining chocolate–peanut butter sauce. Freeze 5 hours or until firm. Place pie in refrigerator 30 minutes before cutting to soften slightly.
Sweet Success Tip:
If the chocolate peanut butter sauce hardens too much while assembling the pie, microwave in 10-second increments until it’s softened.
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