Makes 9 10-inch pies, 10-12 servings each.
11-1/4 cups buttermilk baking mix
2-1/4 cups unsalted butter, softened
3 c. chopped salted peanuts.
1 cup sugar
1 cup boiling water
1 cup roasted salted peanuts, chopped
4-1/2 cups peanut butter
9 cups semisweet chocolate chips
8 lbs. mini marshmallows
41/2 gallons vanilla or chocolate ice cream
Preheat oven to 450°F.
To make the crusts, combine first 4 ingredients and 3 cups chopped peanuts in
a bowl. Stir vigorously until a soft dough forms. Divide dough into 9 portions.
Press dough firmly with floured fingers into 9 ungreased 10 inch pie plates, bringing
dough onto rim of plate.
Flute edges if desired. Cover edges with foil, if desired, to prevent excessive
browning. Bake 8-10 minutes, until light brown. Cool.
Heat peanut butter and chocolate chips in a saucepan over low heat,
stirring constantly, just until chocolate is melted. Remove from heat. Fold in
marshmallows. Cool 10 minutes. Spoon and spread 1/4 cup marshmallow mixture
into each pie shell. Lightly pack half the ice cream into pie shell. Spoon about
half the remaining 1/4 c, marshmallow mixture per pie by teaspoonfuls
onto ice cream. Spoon remaining ice cream into pie shell. Spoon
remaining marshmallow mixture on top.
Allow total of 1/2 cup peanut butter mixture per pie.
Sprinkle with 1 cup chopped peanuts. Cover and freeze at least 8 hours, until firm.
Remove from freezer 15-20 minutes before cutting. Each pie serves 12 people.