From Sandi's Recipe File - Decadent Peanut butter Ice Cream Pie

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"From Sandi's Recipe File"

Recipe Source:
Recipe Card
from Pillsbury

Pies

Decadent Peanut Butter Ice Cream Pie

Amount	Ingredient
1/2 package	Pillsbury pie crusts (1 crust)
1 teaspoon	flour
	Chocolate Layer
1 small can (160 ml or 2/3 cup)	Carnation evaporated milk
1/2 cup	semi-sweet chocolate chips
1/3 cup	icing sugar
1/4 cup	butter or margarine
	Peanut Butter Layer
4 cups	vanilla ice cream, slightly softened
1 cup	Skippy Super Chunk Roasted Honey Nut Peanut Butter

Preparation Tips:

Heat oven to 450 degrees. Prepare and bake pie crust according to package directions for One Crust Pie Baked Shell in a 9 inch pie plate. Cool. For chocolate layer, combine evaporated milk, chips, sugar and butter in small sucepan. Bring to a boil and simmer over low heat 3 to 5 minutes, stirring constantly, until thickened and smooth. Cool. Spread a thin layer over bottom and about 1/2 inch up sides of pie crust, reserving remaining for top. Freeze pie crust. With mixer at high speed, beat ice cream and peanut butter until light and fluffy. Spread over chocolate layer in pie crust. Spread remaining chocolate mixture over top. Freeze until firm, at least 5 hours or overnight. Cover for longer storage. Garnish with whipped cream and chopped peanuts, if desired. Makes 8 servings.
TIP: If freezer is very cold, it may be necessary to let pie stand at room temperature 15 minutes before serving.

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