1/2 cup unsalted, dry roasted peanuts
1/4 cup margarine, melted
8 (1.6-ounce) packages Reese cups, coarsely
3 pints chocolate ice cream, softened
1 (8-ounce) jar fudge topping
1/4 cup strong brewed coffee
1 cup whipping cream
2 tablespoons sugar
Crust: In blender or food processor, process cookies and
peanuts to fine crumbs. Add margarine, and mix thoroughly. Press
into 9-inch pie plate. Freeze 15 minutes.
Filling: Stir Reese cups into ice cream. Spoon into crust.
Freeze 6-24 hours before topping with chocolate. Melt fudge
topping in small saucepan; add cold coffee. Spoon into heavy duty
plastic bag and chill 3-5 minutes. Cut small opening in corner of
bag and pipe topping in zig zag pattern across pie. Whip cream
with 2 tablespoons sugar. Repeat zig zag pattern across pie.
Freeze. Thaw slightly before serving.
Yield: 8-10 servings.
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