Tin Roof Sundae Pie

Tin Roof Sundae Pie

32 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    4 h 15 m
Ryan McCollum
Recipe by  Ryan McCollum

“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.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. 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.
  2. 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.

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Reviews (32)

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 also 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, crunchy 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.



I have nothing but praise for this recipe! It was so delicious and easy to make! By far the best ice cream pie I have ever had and my guests LOVED it!! Also try it with different flavors of ice cream!

More Reviews

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Amount Per Serving (8 total)

  • Calories
  • 422 cal
  • 21%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 60.7 g
  • 20%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 295 mg
  • 12%

Based on a 2,000 calorie diet



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Peanut Butter Ice Cream Pie I


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Ice Cream Sundae Pie