“This delicious pie is a welcome treat on a hot summer day.” - by Maybelle Miller
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup finely chopped peanuts, sugar and melted butter until well blended . Press mixture into a 9 inch pie plate. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool completely.
- Combine chopped cashews and 1/4 cup coarsely chopped peanuts; set aside. In a large bowl, mix ice cream with peanut butter; set aside.
- Spread half of hot fudge topping in bottom of crust. sprinkle with 1/3 of nut mixture. Spread half of ice cream in an even layer. Repeat layers. Drizzle with shell topping and sprinkle with remaining nuts. Freeze for at least 5 hours before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 797 cal
- 40%
- Fat
- 50.7 g
- 78%
- Carbs
- 77.3 g
- 25%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Super recipe!! Receieved many compliments :) Be sure to WARM the hot fudge before you pour in on the ice cream, otherwise it will be too chunky. Also, I would probably skip the chocolate shell toppi..." See moreng next time, the fudge is enough."
marqluis
"Instructions made easy, delicious dessert. It's something that you must taste...." See more"
TomB
"A straightforward recipe that's easy to adjust to your liking. The birthday request was for cookies & cream, so I made the crust from chocolate graham crackers, skipped the peanut butter, and used wa..." See morelnuts instead of cashews. I used "Sue's Hot Fudge Sauce" with double the cocoa and topped it with a homemade chocolate shell (2/3c choc chips, 2T coconut oil, melted and mixed), studded with vanilla/chocolate Oreos. Be sure to use a deep dish pie plate! What's not to like?"
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