The Pioneer Woman Tasty Kitchen
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Peanut Brittle Ice Cream Pie

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Yummy, cool summer dessert.

Ingredients

  • 9 whole Graham Crackers
  • ¼ cups Granulated Sugar
  • 5 Tablespoons Unsalted Butter, melted
  • 1-½ teaspoon Vanilla Extract
  • 3 pints Vanilla Ice Cream, Firm
  • 1 cup Caramel Sauce, Purchased Or Homemade, Extra For Garnish
  • ½ cups Cocktail Peanuts, Salted And Roasted
  • 1 cup Peanut Brittle, Coarsely Chopped, Extra For Garnish

Preparation

Preheat oven to 350°F. Spray a 9-inch pie dish, set aside.

Finely grind graham crackers in a processor. Combine in a large bowl the ground graham crackers, sugar, melted butter and vanilla; blend until moist crumbs form. Press crumbs firmly onto the bottom and up the sides of the pie dish. Freeze 15 minutes.

Bake crust until light brown, about 10-12 minutes. Freeze 1 hour. Spoon 1 1/2 pints ice cream into the crust, layer plastic wrap over the ice cream and pat down gently until layer is smooth. Peel off the plastic. Drizzle 1/2 cup of caramel sauce, sprinkle the salted peanuts and 1/2 cup of peanut brittle.

Spoon remaining 1 1/2 pints ice cream over and repeat the same method with a plastic sheet. Peel off the plastic and discard. Drizzle the remaining 1/2 cup of caramel sauce. Sprinkle pie with remaining 1/2 cup brittle. Freeze 4 hours.

Make ahead: Pie can be made 3 days ahead;. Wrap with plastic and foil, then freeze.

Cut a wedge of ice cream pie, drizzle over extra sauce and sprinkle extra brittle on top.

4 Comments

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HippieDog on 1.15.2011

Oh this looks incredible! Thank you for sharing this….I’m starving now!

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Oma Connie on 8.9.2010

Great summer recipe for my husband who doesn’t eat chocolate.

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soufflebombay on 8.9.2010

Looks beautiful!

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misstish on 8.9.2010

Caramel, nuts and ice cream – three things that should never be apart!!! :)

One Review

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Aimee on 8.11.2010

Thanks for such a terrific recipe! This was hands down the easiest, most impressive, dish I have made to take for our monthly potluck at work (we have a freezer on site) and it was so yummy everyone ate it instead of the birthday cake. Coworkers are already asking for me to make it next month, too.

I was worried about the peanut brittle being too hard but the icecream softens it a bit. I didn’t top it with anything more when I served it since it already had a layer on the top. I used my food processor to break down the peanut brittle after making the crust so it was one less thing to wash. I also let my icecream soften a bit before putting the pie together and it made spreading it into the crust very easy.

I will be making this again very soon!

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