Margaret Button: Too hot to bake? This decadent ice cream pie will cool you off - Bennington Banner

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By Margaret Button, The Berkshire Eagle

Here, I am, almost five months into working from home. And, to be honest, I've gotten to really like it.

My office space is the dining room table, mere feet from my bedroom — not 24.7 miles one way. I have my own private bathroom and my own personal deli. Though, to be honest, the "deli" is way too close — as the 10 pounds I've packed on since March will attest. And, unless there is a video-conference call scheduled, I can work in my pajamas all day!

I do miss being with my coworkers, although, we've managed to stay in touch through various forms of social media, chat lines, texting, the old-fashioned phone call and visiting one another, keeping 6 feet apart.

But what I really miss, especially these past few hot, steamy weeks, is the air conditioning at The Eagle. Yup, the same air conditioning I complain about every summer as I sit at my desk in a sweatshirt jacket and a shawl, blowing on my hands to warm them up. I'm sure Features Editor Lindsey Hollenbaugh, who sits next to the air conditioning unit and has control of it, isn't missing me begging her to turn it off. She runs hot, I run cold — and we're never going to agree on the right room temperature.

In place of the air conditioner, I start my day an hour or so earlier and take a couple of 15-minute breaks during the day to jump in the pool just long enough to cool off. My dog, Sassy, has gotten good at letting me know when she's hot and nags me until I put on my bathing suit.

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My son and his fiancee were home last weekend — wedding in 10 days! — and I wanted to make something sweet for them. And baking their favorite cookies was not an option in the heat. I reached for an ice cream pie recipe I hadn't made in years — Ice Cream Pie with Peanut-Butter Crust. Yummo!

ICE CREAM PIE WITH PEANUT-BUTTER CRUST

INGREDIENTS:

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2 pints vanilla ice cream

1/2 cup peanut butter

1/2 cup light corn syrup

2 1/4 cups Rice Krispies cereal

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3/4 cup sugar

1/2 cup cocoa

1/2 cup heavy cream or whipping cream

4 tablespoons butter or margarine

1 teaspoon vanilla extract

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DIRECTIONS:

Early in the day or up to 2 weeks ahead:

Place 1 pint vanilla ice cream in refrigerator to soften slightly, about 30 minutes

Meanwhile, in a large bowl, stir peanut butter and corn syrup until blended. Add the cereal, stirring well until coated. Press cereal mixture evenly onto the bottom of a 9-inch pie plate and form a stand-up edge.

Evenly spread the softened ice cream on the crust; freeze until firm, about 1 hour.

Meanwhile, prepare fudge sauce: In 2-quart saucepan over medium heat, cook sugar, cocoa, heavy or whipping cream, and butter or margarine until mixture is smooth and boils, stirring constantly. Remove saucepan from heat; stir in vanilla. Cool fudge sauce slightly.

Pour 1 1/4 cups fudge sauce over the ice cream; return pie to freezer; freeze until fudge sauce hardens, about 20 minutes.

Remove the second pint of ice cream from container to a mixing bowl; let stand at room temperature, stirring occasionally, until of smooth spreading consistency, but not melted. Spread ice cream over the fudge sauce. Drizzle remaining fudge sauce over ice cream to make a pretty design. Return pie to freezer; freeze until firm, at least 3 hours.

Let pie stand at room temperature for about 15 minutes before serving.

If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.

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July 28, 2020 at 09:44PM
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Margaret Button: Too hot to bake? This decadent ice cream pie will cool you off - Bennington Banner

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