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Receta Decadent Peanut Butter Ice Cream Pie
by Global Cookbook

Decadent Peanut Butter Ice Cream Pie
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Ingredientes

  • 2 1/2 c. Nestles quik cereal
  • 1/3 c. Flour
  • 1/4 c. Butter, melted
  • 2/3 c. Evaporated lowfat milk
  • 1/2 c. Semisweet chocolate chips
  • 1/3 c. Icing sugar
  • 1/4 c. Butter
  • 4 c. Vanilla icecream, softened
  • 1 c. Crunchy peanut butter
  • 1 x Bar butterfinger chocolate bar, minced

Direcciones

  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 min or possibly till set. Let cold.
  4. In a small saucepan combine evaporated lowfat milk, chocolate chips, icing sugar and butter; cook over medium heat till just beginning to boil.
  5. Redcue heat to low simmering and stirring for 3-5 min or possibly till thickened and smooth. Cold
  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.
  7. Freeze crust for 30 min.
  8. In a food processor or possibly with a mixer blend ice cream with peanut butter till combined. Spoon into frzn crust.
  9. Top icecream with reserved chocolate mix, garnish with minced candy bar and freeze for 5 hrs till hard or possibly over night.
  10. Notes: Pie may need to sit at room temperature for 15 min before serving