Shelly's Recipe

REESES ICE CREAM PIE

Category: Pies - Frozen

1 quart vanilla ice cream
1 packaged graham cracker crumb crust (6 oz.)
Peanut Butter Ice Cream Sauce (Recipe Follows)
Chocolate Fudge Sauce (recipe follows)

Place scoops of ice cream into crust. Cover; freeze until just before serving. Cut into wedges; serve drizzled with Ice Cream Sauce and Chocolate Fudge Sauce. Cover and refrigerate leftover sauce. 8 servings.

Peanut Butter Ice Cream Sauce: Stir together 1 cup Peanut Butter Chips, 1/3 cup evaporated milk, 2 tbsp light corn syrup and 1 tbsp butter in small saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth; remove from heat. Stir in 1 tsp vanilla extract.

Chocolate Fudge Sauce: Stir together 3 tbsp cocoa and 1/3 cup sugar in small saucepan; stir in 1/3 cup evaporated milk, 2 tbsp butter and 1 tbsp light corn syrup. Cook over low heat, stirring constantly with wire whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in 1/2 tsp vanilla extract.