November 7, 2009

CHOCOLATE-PEANUT BUTTER ICE CREAM PIE

Non-stick vegetable oil spray
1/2 c. chopped dry roasted peanuts
12 Oreo cookies, broken
1/4 c. unsalted butter, melted (1/2 stick)

Preheat oven to 325 degrees. Spray 9 inch diameter pie dish with 1 inch high sides with non-stick vegetables oil spray. Finely grind peanuts in processor. Add cookies and blend until finely chopped. Transfer to bowl. Mix in butter. Press crumb mixture into prepared dish. Bake 8 minutes (sides may sink slightly). If necessary, press crumb mixture back up sides of dish using paper towel as aid. Let cool completely. Transfer crust to freezer.

FILLING:

4 pts. chocolate ice cream, softened slightly
6 (1.8 oz.) pkgs. chocolate peanut butter cups, chopped

Place ice cream in large bowl. Mix in peanut butter cups. Spread half of ice cream mixture into crust. Cover and freeze remaining ice cream mixture. Freeze pie until filling sets, about 4 hours. Let remaining ice cream soften just slightly. Spoon over frozen ice cream in pie dish, mounding to dome. Freeze until firm, about 4 hours. Can be prepared 1 day ahead.

SAUCE:
1 1/3 c. purchased chocolate fudge topping
2 tbsp. Kahlua or other coffee liqueur
1 1/2 tsp. instant espresso powder
1 1/2 tsp. water

Stir all ingredients in heavy small saucepan over medium low heat until heated through.

Cut pie into wedges. Transfer to plates. Serve, passing sauce separately.

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