Pie Recipes
Tin Roof Pie
Yield: 8 servings
Ingredients
- 22 squares Honey Maid Chocolate Grahams, finely crushed (about 2 cups crumbs)
- 6 tablespoons butter, melted
- 1 quart vanilla ice cream, softened
- 3/4 cup caramel topping, divided
- 3/4 cup Planters Cocktail Peanuts, chopped, divided
- Prepared whipped topping, for garnish
Instructions
- Mix Graham crumbs and butter in small bowl. Set aside 1/4 cup crumb mixture for garnish. Press remaining crumb mixture on bottom and side of 9-inch pie plate.
- Freeze for 15 minutes.
- Blend ice cream, 1/2 cup caramel topping and 1/2 cup peanuts in medium bowl with wooden spoon. Spoon into prepared crust.
- Top with reserved crumb mixture, drizzle with remaining caramel sauce and sprinkle with remaining peanuts.
- Freeze for 4 hours or until firm.
- Serve garnished with whipped topping if desired.
Attribution
Honey Maid Grahams