2 cups crushed cornflakes (measured after crushing)
1 pint vanilla ice cream,
Chocolate Sauce (optional)
Whipped cream (optional)
1/2 cup chopped
pecans or walnuts (optional)
4 ounces semisweet chocolate bits
12 tablespoons water
2 tablespoons Cognac, coffee or rum
1 tablespoon butter
1 to 2 tablespoons heavy cream (optional)
With a fork combine the peanut butter and corn syrup, then gradually incorporate
the cornflakes. When the mixture becomes hard to handle, combine the crust with
your hands. Pat it down and up the sides of a 9-inch pie plate.
Pat the softened ice cream into the crust. Smooth the top with a rubber spatula.
Wrap the pie with plastic wrap and freeze it for at least 2 hours or until the ice
cream is frozen solid.
To serve, dip a knife into hot water and slice the pie into servings.
Chocolate Sauce, whipped cream and chopped nuts.
In a small saucepan, combine the chocolate, sugar, water and Cognac. Bring the
liquid to a boil, stirring constantly, then simmer, over low heat for 5 minutes
or until the sauce is slightly thickened.
Remove the saucepan from the heat and stir in the butter.
Cool the sauce to room
temperature, then refrigerate.
Just before serving, stir the sauce to blend it and
add the heavy cream.