Freezer Peanut Butter Pie Recipe
—Nina Rufener, Rittman, Ohio
- 1 quart vanilla ice cream, softened
- 1 graham cracker crust (9 inches)
- 1/2 cup peanut butter
- 1/3 cup light corn syrup
- Chocolate syrup
- Chopped walnuts
- 1. Spread half of the ice cream into crust. Combine peanut butter and corn syrup; spread over ice cream. Top with remaining ice cream. Drizzle with chocolate syrup and sprinkle with nuts.
- 2. Cover and freeze for 3-4 hours. Remove from the freezer 15 minutes before serving. Yield: 6-8 servings.
1 piece (calculated without chocolate syrup and nuts) equals 371 calories, 21 g fat (7 g saturated fat), 29 mg cholesterol, 265 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein.
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