Buster Sundae Pie
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Updated Jun 7, 2013
Starting with refrigerated pie crust, this no-fuss ice cream pie goes together easily, yet yields a first-class dessert that features peanuts as well as fudge and caramel toppings.
Buster Sundae Pie
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- Prep Time 25 min
- Total 4 hr 40 min
- Ingredients 6
- Servings 8
Ingredients
Crust
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
- 4 cups (1 quart) vanilla ice cream, slightly softened
- 1/2 cup caramel topping
- 1/2 cup fudge topping
- 3/4 cup Spanish peanuts (4 oz)
- Additional peanuts, if desired
Instructions
-
Step1Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
-
Step2Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.
-
Step3Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.
Nutrition
450
Calories
22g
Total Fat
7g
Protein
55g
Total Carbohydrate
31g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 200
- Total Fat
- 22g
- 33%
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 11%
- Sodium
- 320mg
- 13%
- Potassium
- 300mg
- 9%
- Total Carbohydrate
- 55g
- 18%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 31g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the
Pillsbury Kitchens
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