-CRUST-
1 pk (7-oz) coconut
1/2 c Pecans; chopped
2 tb All-purpose flour
1/2 Stick margarine; melted
FILLING
1/2 ga Vanilla ice cream
1/2 -(up to)
3/4 c Crushed peanut brittle
-FUDGE SAUCE-
1/2 c Cocoa
1 c Granulated sugar
1 c Light corn syrup
4 tb Butter or margarine
4 tb Light cream
1 ds Salt
Vanilla
CRUST: Mix flour with coconut and pecans; add melted margarine and stir.
Pat into 10-inch pie plate. Bake for 10-12 minutes until lightly browned at
350 degrees.
FILLING: Mix softened ice cream and peanut brittle. Place into cooled pie
shell. Freeze at least 6 hours.
FUDGE SAUCE: Mix first 5 ingredients in sauce pan. Bring to boil, boiling
for 3 minutes, stirring constantly. Remove from heat, add salt and vanilla.
Cool and drizzle over whipped cream, atop pie. All steps may be done the
day before presentation.
ARKANSAS TODAY, CH 11, KTHV-TV,
08/28/1991, FROM DON AND NANCY
BINGHAM
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings