Caramel
Nut Crunch Pie Recipe
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
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.
Test
Kitchen tips :
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?