Caramel Nut Crunch Pie
From McGough's Recipes
Ingredients
- 2 cups Oreo cookie crumbs
- 1/2 cup honey-roasted peanuts, chopped
- 1/4 cup butter, melted
- 6 Snickers candy bars (1.86 ounces each), chopped
- 6 cups vanilla ice cream, slightly softened
- 1/4 cup hot caramel ice cream topping
- 1/4 cup hot fudge ice cream topping, warmed
- Additional hot caramel and hot fudge ice cream topping, optional
Directions
- Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack.
- Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.
Notes
- A store-bought Oreo pie crust makes this treat even easier. Sprinkle the chopped peanuts over the top of the prepared crust, then follow the recipe beginning at the second step.
- To ensure that ice crystals don’t form when the pie goes into the freezer, make sure you don’t soften the ice cream too much.
- Although the pie is great to have on hand for drop-in company, it shouldn’t be stored longer than a few weeks. But will you really stay out of it that long?
