Frozen Peanut Butter Candy Pie

posted by Sue Freeman 06-04-99 11:16 PM

Frozen Peanut Butter Candy Pie

Wafer Crust:
1 1/4 cups chocolate wafer crumbs (about 32 wafers)
1 cup dry roasted peanuts, finely crushed
6 tablespoons unsalted butter, melted

Ice Cream Filling:
1 cup dry roasted peanuts
2 tablespoons chocolate liqueur
1 pint premium vanilla ice cream, softened
6 pkgs (1.6 oz each) milk chocolate covered peanut butter cups, coarsely chopped

Chocolate Glaze:
4 ouces semisweet chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon light corn syrup

Caramel Peanut Sauce:
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
2 tablespoons light corn syrup
2 tablespoons heavy cream
1 tsp vanilla extract
1/2 cup dry roasted peanuts

Wafer Crust:

In a bowl combine ingredients for the crust and mix well. Pat into the bottom and sides of a 9 inch pie plate. Freeze the crust for 30 minutes or until firm.

Make Ice Cream Filling:

In a food processor, process the peanuts, scraping down the side occasionally for about 5 minutes or until they form a nut butter. With the motor running add the chocolate liquier. Add the ice cream and pulse the motor 6 to 8 times until filling is smooth and well combined.

Fill the pie:
Scrape 1/2 ice cream into the pie shell and using a rubber spatula, spread into an even layer. Top with chopped milk chocolate covered peanut butter cups and cover with plastic wrap and freeze while preparing chocolate glaze.

Chocolate Glaze:

In a heavy medium saucepan, over med. low heat and stir together the chocolate, cream and corn syrup. Stirring constantly with a wooden spoon, heat the mixture for about 5 minutes until melted and smooth.

Remove pan from heat and let stand for 5 minutes or until slightly cool. Remove the pie from the freezer and remove the plastic wrap. Pour the glaze over the top of the pie and cover it completely. Freeze the pie while preparing the caramel peanut sauce and garnish.

Make the caramel peanut sauce:

In a small heavy pan over medium heat, stir together the brown sugar, butter and syrup. Heat for 2 to 3 minutes stiring constantly until the sugar is dissolved and mixture is boiling. Remove the pan from the heat and whisk in cream, vanilla and peanuts until blended. Let the mixture cool to room temperature.

Garnish the Pie:

In a chilled bowl, using a hand held mixer, beat the cream and sugar to stiff peaks. Scrape the whipped cream into a pastry bag fitted with a large star tip. Pipe eight rosettes around the top of the pie on the edges. Garnish each rosette with a peanut. Serve immediately with sauce or freeze until serving.

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