- 1/3 Cup chunky peanut butter
- 1/3 Cup light corn syrup
- 2 Cups crisped rice cereal, such as Rice Krispies
- 1 1/2 quarts softened ice cream
- Butter, for greasing
In a large bowl, stir together the peanut butter and corn syrup until well combined. Add the rice cereal and mix with your hands, folding the cereal into the peanut butter, until well combined.
Butter the bottom and sides of a 9” pie pan. Gently press the rice cereal mixture into the pan, covering the base and the sides.
Fill the crust with softened ice cream and freeze for at least 4 hours. Remove from the freezer and move to the refrigerator 30 minutes before serving.