Hey you. I see how you’re working on enjoying the last bits of this weekend. Do yourself a solid and make this pie tonight. You might even have all the ingredients. I’m not kidding, this is my favorite dessert ever. Please enjoy it. If not tonight, then sometime soon before an ice cream based pie is out of season. Oh, wait. It’ll never be out of season
Here’s your list…
1/2 cup karo syrup
2T. brown sugar
Melt these 3 items either over the stove top in a small pan or in the microwave.
Add 2 1/2 cups rice krispies. Spread this mixture in a buttered pie tin and freeze it for 10-15 minutes.
While it’s freezing, make the fudge sauce:
1/2 lb. butter
4 squares unsweetened chocolate
Melt these 2 things in a double broiler so the chocolate doesn’t burn. Add 1/2 c. cocoa and 3 cups sugar. Thoroughly stir together.
Cook for 10 minutes. Add 1 pint heavy whipping cream and cook on low until smooth. Take off the heat and add 1T. vanilla.
This is going to make a LOT of fudge sauce. You’ll only need about 1/2 cup for the pie, so you can eat the rest for breakfast tomorrow. (if you know what’s good for you)
Back to the pie…
Mix 1/4 cup fudge sauce with 1/4 cup natural peanut butter. Spread this mixture over the rice krispy pie crust. Freeze for 10-15 minutes.
Pack in 1 quart of high-quality vanilla ice cream. Drizzle with fudge sauce.
**Here’s a little bit of history on this recipe. My in-laws used to own the Naples Rib Joint in the Long Beach. My mother-in-law created this recipe in the 80’s it was called Girdle Buster Pie. Those were the days! (When a name like that wouldn’t deter every female customer from ordering it!) They wanted a dessert that would melt and quickly turn tables. Now, it’s just a birthday favorite among the family.