Decadent Peanut Butter Ice Cream Pie

CHOCOLATE LAYER
2/3 c Evaporated milk
1/2 c Semisweet chocolate chips
1/3 c Icing sugar
1/4 c Butter

ICE CREAM LAYER
4 c Vanilla icecream; softened
1 c Crunchy peanut butter
1 Bar butterfinger chocolate
-bar; chopped

1. In a food processor crush cereal into crumbs.

2. In a small bowl combine crumbs with flour, stir in melted butter to
moistend.

3. Press over bottom and up sides of a 9 inch pie plate. Bake at 425 for
10-12 minutes or until set. Let cool.

4. In a small saucepan combine evaporated milk, chocolate chips, icing
sugar and butter; cook over medium heat until just beginning to boil.

5. Redcue heat to low simmering and stirring for 3-5 minutes or until
thickened and smooth. Cool

6. With the back of a spoon spread a thin layer over bottom of pie crust
and 1/2 inch up the sides. Reserve remaining chocolate sauce for topping.
Freeze crust for 30 minutes.

7. In a food processor or with a mixer blend ice cream with peanut butter
until combined. Spoon into frozen crust.

8. Top icecream with reserved chocolate mixture, garnish with chopped candy
bar and freeze for 5 hours until firm or over night.

Notes: Pie may need to sit at room temperature for 15 minutes before
serving

From the Recipe Files of RecipeLu recipelu@recipelu.com