For Christmas, my mom made an ice cream dessert. It’s almost as though we always have ice cream dessert for our holiday fancy dessert. This year, she went with Peanut Butter Fudge Pie, a recipe from Midwest Living. Part of what is great about this recipe is that it made a pie plate full, instead of a 9×13 pan, and it has rice krispies in the crust. Had you been at my mom and dad’s house over the holidays, you would know that the second nephew yelled “Rice Krispies” as what he wanted for breakfast each and every day!
Peanut Butter Fudge Pie
1/4 c corn syrup
2 Tbsp brown sugar
3 Tbsp margarine
2 1/2 c rice krispies
1/2 c peanut butter
1/2 c fudge sauce
6 Tbsp corn syrup
1-2 quarts vanilla ice cream
Cook first three ingredients on the stovetop. Cook until it comes to a boil. Remove from heat. Stir in rice krispies and press into a pie plate.
Melt peanut butter, fudge sauce, and 6 Tbsp corn syrup on the stovetop and heat until smooth. Spread half on cereal crust. Freeze for 2-3 hours.
Scoop ice cream and spread onto pie crust. Freeze 4 hours.
Top with 1/4 c chopped peanuts or more and remaining fudge sauce.