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Frozen Chocolate, Caramel and Peanut pie
2021-05-11
https://www.metro.ca/userfiles/image/recipes/tarte-glacee-chocolat-caramel-arachides-11626.jpg
PT25M
PT12M
PT2H37M
Preheat the oven to 350°F.In a bowl, break up the 6 ice cream cones into small pieces. Add the chocolate cookie crumbs and melted butter. Mix until you get an even texture.Spread the mixture into a rectangular* pie dish and blind bake for about 12 minutes. Remove the pie crust from the oven and let cool completely.When the pie crust is cool, add half of the caramel sauce (about ¼ cup) on top. Add an even layer of the Lambert bourbon vanilla ice cream. Sprinkle the peanuts on top and the remaining caramel sauce. Freeze for at least 2 hours.Meanwhile, melt the chocolate chips in a double boiler along with the coconut oil. Remove from the heat and let rest for a few minutes.When the chocolate is tempered, drizzle on top of the pie.You can serve the pie immediately or store in the freezer.*You can also use an 8-inch round pie dish.
8
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0
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6 ice cream cone
1 cup (250 ml) chocolate cookie crumbs
1/2 cup (125 ml) melted butter
1/3 cup (80 ml) store-bought or homemade caramel sauce
2 cups (500 ml) Lambert bourbon vanilla ice cream
1/4 cup (60 ml) salted peanuts, roughly chopped
1/4 cup (60 ml) dark or semi-sweet chocolate chips
2 teaspoons (10 ml) coconut oil
Frozen Chocolate, Caramel and Peanut pie
8
Desserts
0:25
Preparation
0:12
COOKING
2:37
TOTAL TIME
Ingredients
-
6
ice cream cone
-
1 cup
(250 ml)chocolate cookie crumbs
-
1/2 cup
(125 ml)melted butter
-
1/3 cup
(80 ml)store-bought or homemade caramel sauce
-
2 cups
(500 ml)Lambert bourbon vanilla ice cream
-
1/4 cup
(60 ml)salted peanuts, roughly chopped
-
1/4 cup
(60 ml)dark or semi-sweet chocolate chips
-
2 teaspoons
(10 ml)coconut oil
Preparation
Preheat the oven to 350°F.
In a bowl, break up the 6 ice cream cones into small pieces. Add the chocolate cookie crumbs and melted butter. Mix until you get an even texture.
Spread the mixture into a rectangular* pie dish and blind bake for about 12 minutes. Remove the pie crust from the oven and let cool completely.
When the pie crust is cool, add half of the caramel sauce (about ¼ cup) on top. Add an even layer of the Lambert bourbon vanilla ice cream. Sprinkle the peanuts on top and the remaining caramel sauce. Freeze for at least 2 hours.
Meanwhile, melt the chocolate chips in a double boiler along with the coconut oil. Remove from the heat and let rest for a few minutes.
When the chocolate is tempered, drizzle on top of the pie.
You can serve the pie immediately or store in the freezer.
*You can also use an 8-inch round pie dish.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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