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| Chantilly Peanut Pie |
| Great make-ahead-and-freeze dessert. |
| 1 quart vanilla ice cream slightly softened ¾ cup creamy peanut butter 1 cup chopped unsalted peanuts, divided 1 tablespoon vanilla 1 (10-inch) chocolate crumb crust Whipped cream, sweetened Hot fudge sauce |
 |
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| Combine ice cream, peanut butter, ½ cup peanuts
and vanilla in a bowl. Mix well. Pour into prepared crust. Sprinkle with
remaining nuts. Freeze. Remove from freezer about 10 minutes before serving.
Garnish with whipped cream and serve hot fudge sauce drizzled over each
slice. |
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| Editor’s Extra: To softened ice
cream, put it on the counter while you gather and measure the rest of the
ingredients. Faster, scoop out one quart in a big bowl. Fastest, but riskiest,
you can put it in the microwave and soften one quart for one minute on #3
(defrost) power, more if needed. |
||
| Recipe from Recipe
Hall of Fame Quick and Easy Cookbook: Winning Recipes from Hometown
America. |