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Peanut Butter Ice Cream Pie
Peanut Butter Ice Cream Pie
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Prep Time:
25 minutes
Total Time:
6 hours 30 minutes
Indulge in a decadent peanut butter and chocolate ice cream pie with a cookie crust.
Ingredients:
  • 1 1/2 cups finely crushed thin chocolate wafer cookies (24 cookies)
  • 1/4 cup butter, melted
  • 2 pints (4 cups) peanut butter ice cream
  • 1 pint (2 cups) chocolate or vanilla ice cream
  • 1/2 cup salted cocktail peanuts
  • 1 cup bittersweet or semisweet chocolate chips (6 oz)
  • 1/4 cup creamy peanut butter
  • Dash salt
  • 1 tablespoon light corn syrup
  • 1 cup chocolate-covered peanuts, coarsely chopped
Instructions:
  • Preheat oven to 350°F. Combine all crust ingredients in a medium bowl until evenly mixed. Press mixture firmly into a 9-inch glass pie plate. Bake for 10 minutes, then cool on a rack for 15 minutes before freezing for 10 minutes. While the crust chills, let both ice creams soften in the refrigerator for 20-30 minutes.
  • Combine chocolate chips, peanut butter, and salt in a medium bowl. Heat whipping cream and corn syrup in a 1-quart saucepan over low heat until hot but not boiling. Pour the hot mixture over the peanut butter mixture, cover with plastic wrap, let sit for 1 minute, then stir until smooth.
  • Evenly layer 1/3 cup of the delicious chocolate-peanut butter sauce in the chilled crust. Sprinkle cocktail peanuts over the sauce. Generously spoon 3 cups of the delightful peanut butter ice cream on top, making sure it's spread evenly. Swiftly and delicately spread 1/2 cup of the chocolate-peanut butter sauce over the ice cream as it begins to freeze. Using a small ice cream scoop or a tablespoon, create a visually appealing "bubble" look by alternating scoops of chocolate and the remaining 1 cup of peanut butter ice cream until the pie is fully covered.
  • To finish, generously scatter chocolate-covered peanuts on top and drizzle with the remaining chocolate peanut butter sauce. Freeze for 5 hours until the pie is firm. When ready to serve, let the pie sit in the refrigerator for 30 minutes to slightly soften before cutting.

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