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Buster Sundae Pie

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By Pillsbury Kitchens
Updated Jun 7, 2013
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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.

Buster Sundae Pie

  • Prep Time 25 min
  • Total 4 hr 40 min
  • Ingredients 6
  • Servings 8
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Ingredients

Crust

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

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Drizzle 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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