Ingredients
Hot fudge sauce
Method
1.Grease 24cm (9½-inch) round loose-based fluted flan tin.
2.Blend or process cookies until mixture resembles coarse breadcrumbs. Add butter and milk; process until combined.
3.Press cookie mixture over base and side of tin; refrigerate 10 minutes.
4.Beat softened ice-cream and peanut butter in large bowl with electric mixer until combined. Spoon pie filling into crumb crust. Cover; freeze pie 3 hours or overnight.
5.For hot fudge sauce, stir ingredients in small saucepan over heat, without boiling, until smooth.
6.Serve pie, drizzled with fudge sauce.
Use a good quality ice-cream for this recipe. Marshmallows come in a variety of sizes and colours; the largest white type is best. It’s fine to use one 300ml carton of cream for this recipe. Warm a large knife under hot water, quickly dry it and cut the pie while the knife is still hot.
Note
