I recently discovered some interesting things that were my mother’s. They are a set of 8 dessert plates with 4 different Brennan’s desserts. Over the next few month’s, I will post all of the recipes. Of course, I will start with Maude’s Peanut Butter Ice Cream Pie.
1 3/4 cups Graham Cracker Crumbs
3/4 cup (1 1/2 sticks) melted Butter
1 quart French Vanilla Ice Cream, softened
1 cup Crunchy Peanut Butter
1/4 cup chopped Peanuts
Place the graham cracker crumbs in a 9-inch pie pan. Moisten the crumbs with the butter and press the mixture evenly into the bottom and sides of the pan. Bake in a preheated 375 degree oven for 2-3 minutes, until set. Set aside and let cool.
In a non-metallic bowl, combine the ice cream and peanut butter; work quickly, mixing the ingredients by hand or an electric mixer set on medium heat.
Pour the ice cream mixture into the graham cracker crust, smooth the top, and sprinkle with chopped nuts. Freeze the pie overnight or until solid.
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