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Home >> Recipes >> Dessert >> Peanut Brittle Caramel Ice Cream Pie

Peanut Brittle Caramel Ice Cream Pie

Peanut Brittle Caramel Ice Cream Pie

For the crust:

9 whole graham crackers
1/4 cup (packed) dark brown sugar
5 tablespoons butter, melted (or canola oil if you want to make this pareve)
1 1/2 teaspoons vanilla extract
1/2 cup roasted peanuts

For assembly:

3 pints vanilla ice cream, low-fat ice cream or pareve ice cream, slightly softened
5 tablespoon creamy peanut butter
1 jar dulce de leche or pareve caramel

1 cup coarsely chopped peanut brittle


Preheat oven to 375 degrees.

Finely grind graham crackers and brown sugar in processor. Add melted butter or canola oil and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes. Remove from freezer and bake crust until brown, about 15 minutes. Remove from oven and cool.

Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon half the ice cream or about 1 1/2 pints ice cream into the crust; smooth the top. Drop or pipe 3 tablespoons peanut butter over the ice cream, spreading carefully.   Then pipe 2 tablespoons caramel over the ice cream and sprinkle with 1/2 cup brittle. Freeze 1 hour.

Spoon remaining ice cream over the brittle and smooth the top. Drizzle the remaining peanut butter over and top with caramel. Sprinkle edge of pie with 1/2 cup brittle, chopped fine. Freeze 4 hours before serving. 

Talk about the “wow” factor!


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