Recipe by Southern Living October 1998

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Credit: Lee Harrelson; Styling: Jan Gautro

Recipe Summary test

Yield:
1 (9-inch) pie
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Ingredients

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Directions

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  • Process cookies and peanuts in a food processor until finely crumbled. Add melted butter, and process until blended.

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  • Press crumb mixture into a 9-inch deep-dish pieplate, and freeze 15 minutes.

  • Stir together chocolate ice cream and chopped candies; spoon into piecrust. Freeze at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.

  • Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and, if desired, coffee liqueur. Drizzle over pie.

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