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Ingredientes
- 1 pkt (7-ounce) coconut
- 1/2 c. Pecans, minced
- 2 Tbsp. All-purpose flour
- 1/2 stk margarine, melted
- 1/2 gal Vanilla ice cream
- 1/2 x -(up to)
- 3/4 c. Crushed peanut brittle
- 1/2 c. Cocoa
- 1 c. Granulated sugar
- 1 c. Light corn syrup
- 4 Tbsp. Butter or possibly margarine
- 4 Tbsp. Light cream
- 1 dsh Salt
- Â Â Vanilla
Direcciones
- CRUST: Mix flour with coconut and pecans; add in melted margarine and stir.
- Pat into 10-inch pie plate. Bake for 10-12 min till lightly browned at 350 degrees.
- FILLING: Mix softened ice cream and peanut brittle. Place into cooled pie shell. Freeze at least 6 hrs.
- FUDGE SAUCE: Mix first 5 ingredients in sauce pan. Bring to boil, boiling for 3 min, stirring constantly. Remove from heat, add in salt and vanilla.
- Cold and drizzle over whipped cream, atop pie. All steps may be done the day before presentation.
- BINGHAM
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 8 servings | |
| Calories 767 | |
| Calories from Fat 309 | 40% |
| Total Fat 34.84g | 44% |
| Saturated Fat 15.73g | 63% |
| Trans Fat 1.05g | |
| Cholesterol 81mg | 27% |
| Sodium 361mg | 15% |
| Potassium 330mg | 9% |
| Total Carbs 110.0g | 29% |
| Dietary Fiber 2.9g | 10% |
| Sugars 75.95g | 51% |
| Protein 8.11g | 13% |
