Caramel Tin Roof Pie
serves 8-10
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1/2 cup light corn syrup
1/2 cup creamy peanut butter
4 cups crushed cereal flakes
4 cups vanilla ice cream, slightly softened
3/4 cup caramel dessert
topping
3/4 cup chopped salted peanuts
prep: 10 minutes
total: 4 hours 30 minutes
small saucepan
9-inch pie plate
medium-size bowl
1. In a small saucepan, heat the corn syrup just until it starts to boil, then remove from the heat and stir in the peanut butter and the crushed cereal until the flakes are well coated.
2. Press the mixture evenly into the bottom and up the sides of the buttered pie plate. Put the plate in the freezer until the crust is firm, 10 to 15 minutes.
3. In a medium-size bowl, thoroughly blend together the ice cream, 1/2 cup of the caramel topping and 1/2 cup of the peanuts.
4. Spoon the mixture into the chilled crust. Sprinkle the remaining 1/4 cup peanuts over the filling, pressing them into the surface. Drizzle the remaining 1/4 cup caramel topping over the pie.
5. Place in the freezer until firm, about 4 hours. Remove 10 minutes before you plan to serve it to let it soften a bit to make slicing easier.
