Peanut Butter-Fudge Pie | Midwest Living

Peanut Butter-Fudge Pie

Peanut Butter-Fudge Pie

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  • Makes: 8 servings
  • Hands On 25 mins
  • Total Time 6 hrs

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Vanilla ice cream, gooey fudge sauce and peanuts sit on a chewy rice-cereal crust. Trust us, it's out of this world.


  • 1/4 cup light-color corn syrup
  • 3 tablespoons butter
  • 2 tablespoons packed brown sugar
  • 2 1/2 cups crisp rice cereal
  • 1/2 cup creamy peanut butter
  • 1/2 cup fudge ice cream topping
  • 6 tablespoons light-color corn syrup
  • 1 quart vanilla ice cream
  • 1/2 cup chopped peanuts
  • 1 cup fudge ice cream topping


  1. For crust: In a medium saucepan, combine the 1/4 cup corn syrup, the butter and brown sugar. Bring to boil over medium heat. Remove from heat.
  2. Add rice cereal and gently stir until combined. Press mixture into the bottom and up the sides of a buttered 9-inch freezer-safe pie plate to form an even crust. Let cool.
  3. In a medium saucepan, combine peanut butter, the 1/2 cup fudge topping and the 6 tablespoons corn syrup. Heat and stir over low heat until smooth. Spread on cooled crust. Freeze for 2 to 3 hours or until firm.
  4. Allow ice cream to sit out for 10 minutes to soften slightly. Spread into the pie. Freeze at least 4 hours or overnight until firm.
  5. Sprinkle ice cream evenly with half of the peanuts. Warm the 1 cup fudge topping slightly in the microwave and drizzle it over the peanuts. Sprinkle with remaining peanuts. Store the pie in the freezer. Before serving, let soften slightly at room temperature for 10 minutes.

Nutrition Facts

(Peanut Butter-Fudge Pie)

Servings Per Recipe 8, Trans fatty acid (g) 0, Polyunsaturated fat (g) 3, sugar (g) 70, fiber (g) 3, Monounsaturated fat (g) 10, vit. A (IU) 749, Pyridoxine (Vit. B6) (mg) 0, pro. (g) 12, Thiamin (mg) 0, sat. fat (g) 12, Cobalamin (Vit. B12) (µg) 1, carb. (g) 87, vit. C (mg) 4, Folate (µg) 77, Niacin (mg) 5, Fat, total (g) 32, Potassium (mg) 304, Riboflavin (mg) 330, chol. (mg) 43, sodium (mg) 301, iron (mg) 4, cal. (kcal) 655, calcium (mg) 203

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