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Category: Tarts
Prep Time: Cook Time: Total Time:
3 pints chocolate ice cream, softened
1 chocolate crumb pie shell
For the Sauce:
1 cup packed dark brown sugar
4 tbsp unsalted butter
1 1/2 cups whipping cream
1/3 cup dark corn syrup
2 cups roasted, lightly salted hulled peanuts
2 tsp fresh lemon juice
1 tsp vanilla extract
Spoon ice cream into pie shell, mounding in center. Freeze until hard. Wrap tightly and return to freezer. The pie can be prepared up to 3 days ahead.
FOR THE SAUCE: Stir sugar and butter in heavy medium saucepan over low heat until melted. Stir in cream and corn syrup. Simmer uncovered until sauce has thickened and is reduced to 2 cups, stirring occasionally with a metal spoon to prevent sauce from boiling over, about 15 minutes. Remove from heat and transfer to a storage container. Cool to room temperature, then stir in peanuts, lemon juice and vanilla. The sauce can be used immediately or can be refrigerated for up to 3 days.
TO SERVE: Bring sauce to room temperature. Soften pie in refrigerator. With a knife dipped into hot water and wiped dry between cuts, cut pie into wedges. Transfer wedges to dessert plates. Stir sauce to distribute peanuts and spoon generous dollop over and around each pie wedge. Serve immediately.
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CHOCOLATE ICE CREAM PIE WITH PEANUT-TURTLE SAUCE
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Category: Tarts
Prep Time: Cook Time: Total Time:
3 pints chocolate ice cream, softened
1 chocolate crumb pie shell
For the Sauce:
1 cup packed dark brown sugar
4 tbsp unsalted butter
1 1/2 cups whipping cream
1/3 cup dark corn syrup
2 cups roasted, lightly salted hulled peanuts
2 tsp fresh lemon juice
1 tsp vanilla extract
Spoon ice cream into pie shell, mounding in center. Freeze until hard. Wrap tightly and return to freezer. The pie can be prepared up to 3 days ahead.
FOR THE SAUCE: Stir sugar and butter in heavy medium saucepan over low heat until melted. Stir in cream and corn syrup. Simmer uncovered until sauce has thickened and is reduced to 2 cups, stirring occasionally with a metal spoon to prevent sauce from boiling over, about 15 minutes. Remove from heat and transfer to a storage container. Cool to room temperature, then stir in peanuts, lemon juice and vanilla. The sauce can be used immediately or can be refrigerated for up to 3 days.
TO SERVE: Bring sauce to room temperature. Soften pie in refrigerator. With a knife dipped into hot water and wiped dry between cuts, cut pie into wedges. Transfer wedges to dessert plates. Stir sauce to distribute peanuts and spoon generous dollop over and around each pie wedge. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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