Peanut Brittle Ice Cream Pie with Chocolate Sauce
Crust
7 oz (1 pkg) coconut
1/2 cup pecans, chopped
2 tablespoons all purpose flour
1/2 stick margarine, melted
Mix flour with coconut and pecans; add melted margarine and stir. Pat
into 10-inch pie plate. Bake for 10-20 minutes, or until lightly
browned at 350 degrees.
Filling
1/2 gallon vanilla ice cream
1/2-3/4 cup crushed peanut brittle
Mix softened ice cream and peanut brittle. Place into cooled pie
shell for at least 6 hours.
Fudge sauce
1/2 cup cocoa
1 cup granulated sugar
1 cup light corn syrup
4 tablespoons butter or margarine
4 tablespoons light cream
1/4 tsp salt
1 tsp vanilla
Mix first five ingredients in sauce pan. Bring to boil, boiling for
three minutes, stirring constantly. Remove from heat, add salt and
vanilla. Cool and drizzle over whipped cream, atop pie. All steps may
be done before presentation.
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