I first had this dessert at Big Fish, in Dearborn, Michigan. As the restaurant is now closed, I was happy to learn that others had collected the recipe from another restaurant in the franchise. This recipe is not as easy as I thought it would be. I had to freeze the pie overnight twice to get it set up properly, so it is time consuming to prepare and should be paced accordingly. The result is worth the effort. My son kept asking when it would be done right after I made the chocolate cookie crust. I used a large knife heated in a pot of hot water to cut the pie pieces.
Equipment:
Shark Fin Pie
I first had this dessert at The Big Fish, in Dearborn, Michigan. As the restaurant is now closed, I was happy to learn that others had collected the recipe from another restaurant in the franchise. This recipe is not as easy as I thought it would be. I had to freeze the pie overnight twice to get it set up properly, so it is time consuming to prepare and should be paced accordingly. The result is worth the effort. My son kept asking when it would be done right after I made the chocolate cookie crust. I used a large knife heated in a pot of hot water to cut the pie pieces.
Ingredients
Instructions
- 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 on top and mound the ice cream into a dome shape. Top the ice cream with the remaining 1 ½ cups of honey roasted peanuts. Cover with foil and refreeze for at least 30 minutes, preferably overnight.
- Cut pie into 8 equal pieces and serve.