RECIPES: Mitchell’s Shark Fin Pie

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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