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Buster Sundae Pie

(36)
  17 reviews
  • 25 min prep time
  • 4 hr 40 min total time
  • 6 ingredients
  • 8 servings
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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.

Crust

1
box Pillsbury™ refrigerated pie crusts, 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

Steps

  • 1 Heat 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.
  • 2 Layer 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.
  • 3 Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.

Expert Tips

Next time around, try using a purchased chocolate cookie wafer crust.

Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
% Daily Value
Total Fat
22g
33%
Saturated Fat
9g
43%
Trans Fat
0g
0%
Cholesterol
35mg
11%
Sodium
320mg
13%
Total Carbohydrate
55g
18%
Dietary Fiber
2g
9%
Protein
7g
7%
% 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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