secret recipe club: peanut butter ice cream pie with homemade hot fudge

for this month's secret recipe club pick from cindy at hun...what's for dinner?, i started my search looking for two things: a great weeknight dinner and a new cookie. as a result, these bbq cola beef sandwiches almost made in into our rotation last week (i love using my slow cooker in the summer, and these sandwiches look perfect), along with these peanut butter, chocolate chip & pretzel bars until i just so happened to stumble upon these frozen peanut butter cups and the sandwiches and bars flew out the window! my initial thought was that the only thing these were missing was chocolate ice cream. i remedied that and made one of my favorite combos. 

cindy lives in toronto, not that far from me here in rochester, (too bad the fast ferry is no more, but that's another story), and has won a couple cooking contests. next time i'm in toronto, i'm stopping by for a slice of your winning marble bundt cake! sounds delicious and i've never ever turned down cake.

for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!

check out my previous secret recipe club posts: salted totally chocolate chocolate chip cookies, mexican mac & cheese and bakewell tart, breakfast pizza two ways, old fashioned sour cream donuts, italian sloppy joes, hard cider baked chicken & mushrooms, mini cinnamon roll cakes, double chocolate zucchini muffins with chocolate butter, butterscotch M&M oatmeal cookies, 30 minute baked tortellini, snickerdoodle bars & slow cooker chicken fajitas, meyer lemon iced raspberry yogurt cake & slow cooker chicken cacciatore, almond strawberry jam thumbprints, almond butter cookies, enfrijoladas, chocolate snack cake, bacon topped maple french toast cupcakes, cherry sorbet, slow cooker beans & mushrooms, mojito chicken tacos, maple glazed whole wheat spiced apple pizza, pig out cookies, pasta with blistered tomatoes & arugula and iced grapefruit cookies, mushroom barley soup, scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.

peanut butter ice cream pie with homemade hot fudge

pie adapted from hun...what's for dinner?, hot fudge adapted from the perfect scoop

pie serves 8-12, makes 1 cup hot fudge (enough for the pie & can be easily doubled to make 2 cups)

i foolishly made this in a 9" tart pan. i highly suggest making it in a 8" or 9" pie plate, as the tart pan sides weren't as high as i would have liked. i really wanted to pour the hot fudge over the top of the finished pie and freeze it, but the fudge would have ran off the sides.

i made this pie with layers of vanilla and chocolate ice cream. i bought a half gallon of ice cream with vanilla on one side & chocolate on the other mostly to save money and avoid having even more ice cream hanging around my freezer. feel free to use all chocolate, all vanilla, or any other kind that may be even more delicious.

it's up to you how you want to serve the hot fudge and nuts: you could pour the hot fudge over the entire finished pie, sprinkle with nuts and freeze, or leave it separate and serve with each slice, like i did.

for the pie:

3/4 cup corn syrup, divided

3/4 cup creamy peanut butter, divided

3 cups corn flakes cereal

one half gallon ice cream total - see note above about ice cream flavors

salted peanuts, to serve 

hot fudge, recipe below

1. to make the crust, grease the bottom of a 8" or 9" pie plate and set aside. 
2. add 1/2 cup corn syrup to a medium glass or microwave safe bowl and microwave about 1 minute, or until hot but not bubbling. whisk in 1/4 cup peanut butter. mix in the cereal with a spoon and press into the bottom of the pie plate. place in your freezer for 10-15 minutes until cold. now is a good time to remove your ice cream from the freezer and let sit at room temperature for 10-15 minutes or until soft.
3. while you wait, combine the remaining 1/2 cup peanut butter and 1/4 cup corn syrup in a bowl. microwave about 30 seconds, or just until warm and it's easy to whisk them together. combine and set aside.
4. when the crust is cold and the ice cream has softened, scoop about 1/2 the ice cream into the crust and use a spoon to spread evenly. pour the peanut butter mixture over the top and use a spoon to spread. return the pie to the freezer for another 10-15 minutes, or until the peanut butter is frozen. if the rest of your ice cream is getting too soft, put it back in the freezer.
5. once the pie is frozen again, scoop the remaining ice cream on top of the peanut butter and use a spoon to spread evenly. if you plan to drizzle each slice with hot fudge when you serve it, wrap tightly with plastic wrap and freeze until ready to serve. if you plan to freeze the pie covered in hot fudge, freeze the pie for another 10-15min, cover in hot fudge, freeze 10-15min, then cover tightly with plastic wrap and freeze until ready to serve.
   

for the hot fudge:

1/4 cup + 2 tablespoons (or 6 tablespoons) heavy cream

2 tablespoons brown sugar

2 tablespoons cocoa powder

1/4 cup (or 4 tablespoons) corn syrup

3 ounces semisweet chocolate

about 1/2 tablespoon butter

1/4 teaspoon salt

1/4 teaspoon vanilla extract

1. whisk the cream, sugar, cocoa, and corn syrup in a saucepan. bring to a boil over medium high heat, whisking constantly for about 30 seconds. 
2. remove from heat, add the chocolate, and whisk until smooth. 
3. add the butter, salt, and vanilla and mix until smooth. store leftovers in the refrigerator.
   

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