It’s pie time for the “You Want Pies With That?” group. This month’s theme is “Nuts About Pie” selected by Jacque of Daisy Lane Cakes . I knew if I was going to pull off a pie this month, the nuts needed a disguise. My son, the Picky One, would reject it before even trying it if he saw a nut. I can think of no better disguise for a nut than chocolate and ice cream.
Candy bars are one of my biggest weaknesses and I love to bake with them. The Take Five candy bar was my inspiration for the pie – sadly a lot of people don’t even know this one exists. It’s considered the “baby” of candy bars since it was born into the Hershey family in 2004. It combines five of the best ingredients – chocolate, caramel, peanut butter, pretzels, and peanuts. Whoever came up with this bar at Hershey is a genius. It’s the pretzel addition that gives it a little bit of salt to complement the sweet that earned this bar “genius” status – Yum!
Okay, so technically this is a few more than five steps, but I took the liberty to combine a few. This pie was pretty simple, but like most ice cream pies took awhile from beginning to end because each layer needed to be firm before adding the next. The pretzel crust, like the candy bar, added a nice salty element, but didn’t take over the pie. The carmel-peanut mixture in between the two ice cream layers gave it a tiny bit more crunch. I dipped the pretzels in chocolate and added sprinkles prior to starting the pie and had those harden in the fridge.
Guess what, the disguise worked! The circus-esque look of the top layer enticed my boy to dig right in! Hooray – I love outsmarting him! This is my favorite ice cream pie to date – Loved it!!! Be sure to check out all of the other nutty pies this month. I can’t wait to see what everyone created!
Pretzel Crust (allrecipes.com)
10 ounces pretzels
2 tbsp. sugar
1/4 cup butter, softened
Preheat oven to 350 degrees. Crush pretzels in food processor. Add sugar and butter and mix well. Press into a 9 inch pie plate. Bake for 8 minutes. Cool.
4 c. (1/2 of a half gallon) of vanilla or chocolate ice cream
1/4 cup chopped peanuts, lightly salted
4 c. (1/2 of a half gallon) vanilla ice cream + 1/3 cup creamy peanut butter
hot fudge sauce
Chocolate Covered Pretzels
Spread one pint of vanilla or chocolate ice cream on top of pretzel crust. Freeze until firm (about 1 hour). Spread a layer of caramel on top of ice cream layer and sprinkle with chopped peanuts. Freeze until firm. Using a medium mixing bowl combine one pint of vanilla ice cream with peanut butter and mix until smooth. Spread onto caramel peanut layer. Refreeze until really firm. Spread a layer of hot fudge sauce and top with chocolate pretzels. It’s best to let it freeze solid over night, but give it at least a few hours.