Buster Sundae Pie

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.

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Servings 8

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( 33 ) Ratings

33 Ratings

5 Stars 11%

4 Stars 16%

3 Stars 11%

2 Stars 14%

1 Stars

Member Reviews ( 15 )

4ba95fa7-32ec-4458-a51a-b9b9e6be5e83

ingredients 6
Prep Time 25 min
Total Time 4 hr 40 min

Ingredients

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

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Directions

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

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Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 320mg; 320%;
Total Carbohydrate: 55g; 55%
(Dietary Fiber 2g 2% Sugars 31g 31% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 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 Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

lrod319

report Posted Jan. 23, 2012 5:43 PM

My family enjoys this recipe. I also make a variation with an Oreo crust. I then put 1/2 of a carton of Snicker ice cream in the crust, add a layer of chopped Snickers candy bars, drizzle with the caramel and hot fudge sauce, rest of the ice cream and then drizzle the top with more caramel and fudge sauces. Both pies are excellent on a hot summer day!

momharv614

report Posted Jul. 10, 2011 5:35 PM

Try making this with a crushed ice cream cone crust ~ just crush sugar cones as you would graham crackers add melted butter & chill ~ Yummmm!!

Kissydoll11

report Posted Jul. 6, 2011 9:36 PM

I made something like this before, but in a 13X9" pan. The only thing that I change is instead of using peanuts, due to an allergy, I use roasted pecan pieces. It's still delicious!

momharv614

report Posted Mar. 14, 2011 11:47 PM

This is a great starter recipe for Buster Bar Pie... I always use Dairy Queen soft serve vanilla, hot fudge and Spanish peanuts to make my pies plus I layer the ice cream, hot fudge & peanuts and then repeat ~ like the original. But the Pièce de résistance is topping the pie with a crunch coating of chocolate ~ Magic Shell works really well. This pie is a HUGE hit with my family & friends. Looks like you spent all day on it but it's super easy to make and delicious! :)

LeeAnnJean

report Posted Aug. 18, 2010 12:42 PM

Good recipe. However to take it from Good To Great, try using an oreo cookie crust, and also, layer the hot fudge on top of the peanuts in the middle of the pie. I did it only with the fudge, but maybe both fudge and caramel would work too. I got excellent reviews on this.