If you like peanut butter, you're going to love this pie! It can be made ahead and frozen, so it's perfect for drop-in guests. —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
- 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.
- Cover and freeze for 3-4 hours. Remove from the freezer 15 minutes before serving. Yield: 6-8 servings.
Originally published as Freezer Peanut Butter Pie in Country Woman May/June 1994, p35
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