Skip to Content
Menu

Peanut Butter Ice Cream Pie

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Sep 20, 2016
  • Save
  • Share
  • Jump to Recipe
Peanut butter and chocolate reign supreme as the best flavor duo thanks to this incredible cookie-crusted ice cream pie.

Peanut Butter Ice Cream Pie

  • Prep Time 25 min
  • Total 6 hr 30 min
  • Servings 8
  • Ingredients 11
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Chocolate Cookie Crumb Crust

  • 1 1/2 cups finely crushed thin chocolate wafer cookies (24 cookies)
  • 1/4 cup butter, melted

Filling

  • 2 pints (4 cups) peanut butter ice cream
  • 1 pint (2 cups) chocolate or vanilla ice cream
  • 1/2 cup salted cocktail peanuts

Chocolate-Peanut Butter Sauce

  • 1 cup bittersweet or semisweet chocolate chips (6 oz)
  • 1/4 cup creamy peanut butter
  • Dash salt
  • 1/4 cup whipping cream
  • 1 tablespoon light corn syrup

Garnish

  • 1 cup chocolate-covered peanuts, coarsely chopped

Instructions

  • Step 
    1
    Heat oven to 350°F. In medium bowl, stir all crust ingredients until well mixed. Press mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes. Freeze 10 minutes. Meanwhile, place both ice creams in refrigerator to soften, about 20 to 30 minutes.
  • Step 
    2
    In medium bowl, stir together chocolate chips, peanut butter and salt. In 1-quart saucepan, heat whipping cream and corn syrup over low heat until hot but not boiling. Pour over peanut butter mixture; cover bowl with plastic wrap. Let stand 1 minute; stir until smooth.
  • Step 
    3
    Spread 1/3 cup of the chocolate-peanut butter sauce in bottom of chilled crust. Sprinkle with cocktail peanuts. Spoon 3 cups of the peanut butter ice cream over top; spread evenly. Quickly and carefully spread 1/2 cup chocolate-peanut butter sauce over ice cream (it will start to freeze). With small ice cream scoop or tablespoon, alternate scoops of chocolate ice cream and remaining 1 cup peanut butter ice cream over top, covering pie and achieving bubble look.
  • Step 
    4
    Sprinkle chocolate-covered peanuts over top. Drizzle with remaining chocolate peanut butter sauce. Freeze 5 hours or until firm. Place pie in refrigerator 30 minutes before cutting to soften slightly.

Nutrition

720 Calories
43g Total Fat
13g Protein
69g Total Carbohydrate
47g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
720
Calories from Fat
390
Total Fat
43g
67%
Saturated Fat
21g
104%
Trans Fat
1g
Cholesterol
70mg
23%
Sodium
380mg
16%
Potassium
530mg
15%
Total Carbohydrate
69g
23%
Dietary Fiber
5g
19%
Sugars
47g
Protein
13g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved