Nutty Dessert

For anyone interested in getting a copy of “Sully’s Snacks & S’more,” which has been mentioned in this blog several times in recent days, Sully’s grandma, Jacoba Nagel, is selling them here in Worthington. The cookbook is also available through the Nagels’ online blog:

And that’s gives me reason to print one more recipe from “Sully’s Snacks.” This one is credited to Loreena Ennenga of Worthington.

Peanut Ice Cream Pie

For crust, combine 2 cups graham cracker crumbs, ¼ cup sugar and 1/3 cup melted butter; press into a 9-inch pie plate. Refrigerate until firm.

In a small bowl, mix ½ cup light corn syrup and 1/3 cup creamy peanut butter.

Press ½ quart softened vanilla ice cream into crust. Pour half the peanut butter mixture over top and sprinkle with 1/3 cup chopped dry roasted salt-free peanuts. Repeat with another ½ quart of ice cream, remaining peanut butter mixture and another 1/3 cup chopped peanuts.

Freeze until firm, about 5 hours.

To serve, let pie stand at room temperature for 5 minutes for easy cutting.