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!