PEANUT BUTTER PIE
Yield Portion Size
8 portions
(1 slice)
20 oz |
Vanilla ice cream
|
5 oz |
Stabilized whipped topping
|
7 oz | |
7 oz |
J. Hungerford Smith® Peanut Butter Topping
|
1 ea |
Chocolate pie crust (6-oz crust)
|
1 oz | |
Shaved chocolate, for garnish
|
|
Crushed peanuts, for garnish
|
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 104 mg | 10% |
Carbohydrate | 60 g | 20% |
Cholesterol | 31 mg | 10% |
Total Fat | 36 g | 56% |
Iron | 1 mg | 4% |
Potassium | 141 mg | 0% |
Calories | 598 kcal | 30% |
Sodium | 320 mg | 13% |
Protein | 7 g | 14% |
Polyunsaturated Fat | 0 g | 2% |
Saturated Fat | 16 g | 82% |
Sugars | 45 g | 4% |
Vitamin C | 0 mg | 1% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Combine ice cream, stabilized whipped topping, chocolate fudge and peanut butter toppings in stand mixer; whip together until well blended.
-
Step 2
Fill chocolate pie crust with ice cream mixture; freeze 4-5 hours.
-
Step 3
Top with chocolate syrup and freeze an additional hour.
-
Step 4
Slice and serve. Garnish slices with Reddi-wip, shaved chocolate and crushed peanuts.
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