- 2 quarts vanilla ice cream, softened
- 1 cup maple syrup
- 3/4 cup peanut butter
- 2 graham cracker crust (9 inches)
- 1/2 cup finely chopped peanuts
- In a large bowl, combine the ice cream, syrup and peanut butter until smooth. Transfer half into each crust. Cover and freeze for 2-3 hours. Just before serving, sprinkle with peanuts. Yield: 2 pies (6-8 servings each).
Originally published as Peanut Butter Maple Ice Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p140
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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