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RECIPES: Mitchell’s Shark Fin Pie

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Mitchell’s Shark Fin Pie

  • Oreo crumbs (ground fine in food processor) 1 ¾ cup
  • Butter, melted ¼ cup
  • Vanilla Fudge, divided in ½; 1 ½ gallon
  • Peanut butter ½ cup
  • Chocolate fudge sauce of choice  ½ cup
  • Honey roasted peanuts, ground ½ cup
  • Honey roasted peanuts, ground 1 ½ cup

Step 1 – Combine cookie crumbs and butter in a bowl.  Evenly press into 10” pie tin. Bake for 6-8 minutes in a preheated 300°F oven.  Remove from oven and cool pie shell at room temperature.  Once cooled, freeze shell for 30 minutes.

Step 2 – Allow ice cream to sit out for 10-15 minutes to soften. Fill shell with ½ of the ice cream.  Spread the ice cream evenly in pie crust all the way to the rim. Place pie into the freezer to set ice cream.

Step 3 – Remove pie from the freezer. Using a spatula, spread peanut butter over the top of the ice cream mound.  Next, spread fudge sauce over peanut butter.  Evenly sprinkle the fudge with ½ cup of peanuts. Place pie back into the freezer to set.

Step 4 – Soften the remainder of the ice cream and place top and mound the ice cream into a dome shape. Top the ice cream with the remaining 1 ½ cups of honey roasted peanuts. Refreeze for at least 30 minutes.

To Serve: Cut pie into 8 equal pieces and enjoy!

Recipe from Mitchell’s Fish Market

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