Tin Roof Pie
Ingredients
- 75 mL (1/3 cup) corn syrup
- 75 mL (1/3 cup) peanut butter
- 75 mL (1/3 cup) chocolate chips
- 25 mL (2 tbsp) butter
- 500 mL (2 cups) Rice Krispies* cereal
- 575 mL (2-1/3 cups) vanilla ice cream, softened
- 50 mL (1/4 cup) chopped unsalted peanuts
- 75 mL (1/3 cup) whipping cream
- 75 mL (1/3 cup) chocolate chips
- 25 mL (2 tbsp) corn syrup
Directions
1. In saucepan over medium heat, melt together corn syrup, peanut butter, chocolate chips and butter, stirring. Remove from heat. Stir in Rice Krispies*.
2. Press evenly over bottom and up sides of greased 9-inch (23 cm) pie plate. Let cool. Spread with ice cream. Cover and freeze until firm, about 1 hour.
3. Chocolate Sauce: In saucepan over medium heat, heat together cream, chocolate chips and corn syrup, stirring constantly, until melted.
4. To serve, cut pie into wedges. Spoon sauce over top. Sprinkle with peanuts.
YIELD: 8 slices.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
