Chocolate Ice Cream Pie With Peanut-Turtle Sauce

Name: Chocolate Ice Cream Pie With Peanut-Turtle Sauce
Prep time: 25 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 3 pints premium chocolate ice cream, softened; 1 chocolate crumb pie shell (9-inch); 1 cup brown sugar, packed; 4 tablespoons unsalted butter; 1 1/2 cups whipping cream; 1/3 cup dark corn syrup; 2 cups peanuts, roasted, hulled, lightly salted; 2 teaspoons fresh lemon juice; 1 teaspoon pure vanilla extract

Submitted by Chef mariajane

"An easy dessert based on purchased ice cream gets topped with a homemade sauce inspired by the gooey chocolate-caramel candies known as "turtles". This recipe is flexible so you can make your own ice cream and purchase the sauce instead if you like. Both the sauce and the pie can be made several days in advance, reducing pressure on the cook!!"

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Ready In:: 25mins
Ingredients:: 9
Serves:: 8

ingredients

3 pints premium chocolate ice cream, softened
1 chocolate crumb pie shell (9-inch)
FOR SAUCE
1 cup brown sugar, packed
4 tablespoons unsalted butter
1 ¹⁄₂ cups whipping cream
¹⁄₃ cup dark corn syrup
2 cups peanuts, roasted, hulled, lightly salted
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract

directions

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 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 in hot water and wiped between cuts, cut pie into wedges. Transfer to dessert plates. Stir sauce to distribute peanuts and spoon generous dollop over and around each pie wedge. Serve immediately.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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