Tin Roof Sundae Pie30 Reviews
- Prep: 15 min
- Ready In: 4 hr 15 min
“This is an ice cream pie; the combination of the crust and the salty peanuts makes it one of the best you will ever try.” - by Ryan McCollum
Original recipe yields 1 - 9 inch pie
- Lightly grease a 9 inch pie pan. In a large bowl, mix together cereal, peanut butter, and corn syrup. Press mixture into greased pie pan.
- Spread softened ice cream evenly into crust. Top with chopped peanuts. Freeze until firm, at least 4 hours. Top each slice with chocolate syrup before serving.
Amount Per Serving (8 total)
- 422 cal
- 18.1 g
- 60.7 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"Ive made this recipe but I had no cornflakes so I used special K and that was amazing. Then I tried it with Corn and please if you get a chance try with it with Special K you wont be disapointed! I al..." See moreso halfed it again to make thicker crust...YUMMMMMY! "
"I used the recipe as a base, but changed it around to accommodate what I already had in the kitchen. For the crust, I used Honey Bunches of Oats cereal mixed with a little graham cracker crumbs, crun..." See morechy pb, and only 3 tbs corn syrup. Then for the filling I mixed vanilla ice cream with 2 bars of crushed butterfingers. I then sprinkled a little reserved crust and butterfingers on top. It came out great and I got lots of compliments on it."
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