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Viennese Crunch Pie Recipe

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This recipe for Viennese Crunch Pie, by , is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pepi Ebstein


Ice cream:
8 oz whip
⅓ C sugar
2 eggs
1 tsp vanilla extract
6 pieces of Viennese crunch, chopped
C peanut butter
C Karo syrup
C chocolate syrup

* Combine the whip, sugar, eggs, and vanilla extract to form the ice cream.
* Mix in the chopped Viennese crunch.
* Pour into pie crust and freeze overnight.
* Combine the fudge ingredients in a pot and cook on medium flame.
* Once the fudge is cooled, pour on top of the frozen ice cream.
* Sprinkle crushed Viennese crunch or peanut brittle on top.
* Enjoy!

Personal Notes:
Personal Notes:
Instead of a pie crust, you can use a regular oven-to-table dish.




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