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1/3
cup smooth peanut butter
1/3 cup dark corn syrup
2 cups crushed cornflakes (measured after crushing)
1 pint vanilla ice cream, softened
Chocolate sauce (see below), optional
Whipped cream, optional
1/2 cup chopped pecans or walnuts,
optional
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- TO MAKE THE CRUST: With
a fork combine the peanut butter and corn syrup,
then gradually incorporate the cornflakes. When
the mixture becomes hard to handle, combine the
crust with your hands. Pat it down and up the
sides of a 9-inch pie plate.
- TO MAKE THE PIE: Pat
the softened ice cream in the crust. Smooth the
top with a rubber spatula. Wrap the pie with
plastic wrap and freeze it for at least 2 hours
or until the ice cream is frozen solid.
- TO SERVE: Dip a knife
into hot water and slice the pie into servings.
Top with chocolate sauce, whipped cream and
chopped nuts.
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Chocolate Sauce
Makes about 1 cup
4 ounces
semi-sweet chocolate bits
1 tablespoon sugar
12 tablespoons water
2 tablespoons Cognac, coffee or rum
1 tablespoon butter
1 to 2 tablespoons heavy cream, optional
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- TO MAKE THE SAUCE: In a
small saucepan, combine the chocolate, sugar,
water and Cognac. Bring the liquid to a boil,
stirring constantly, then simmer, over low heat
for 5 minutes or until the sauce is slightly
thickened.
- TO FINISH THE SAUCE:
Remove the saucepan from the heat and stir in the
butter. Cool the sauce to room temperature, then
refrigerate. Right before serving, stir the sauce
to blend it and add the heavy cream.
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