Peanut Butter Ice Cream Pie

Reprinted from BETTY CROCKER,THE BIG BOOK OF PIES & TARTS Copyright 2013 by General Mills, Minneapolis, Minnesota. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Peanut Butter Ice Cream Pie

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    1 1/2 cups finely crushed thin chocolate wafer cookies (24 cookies) 1/4 cup creamy peanut butter
    1/4 cup butter, melted dash salt
    2 pints (4 cups) peanut butter ice cream 1/4 cup whipping cream
    1 pint (2 cups) chocolate or vanilla ice cream 1 tablespoon light corn syrup
    1/2 cup salted cocktail peanuts 1 cup chocolate covered peanuts, coarsely chopped
    1 cup bittersweet or semisweet chocolate chips (6 oz)


    Prep: 25 min Total:
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    • 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.

    • 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.

    • 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 ½ 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.

    • 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.


    Sweet Success Tip:

    If the chocolate peanut butter sauce hardens too much while assembling the pie, microwave in 10-second increments until it’s softened.

    nutritional information

    5 g
    43 g
    Saturated Fat:
    21 g
    69 g
    13 g
    380 mg
    160 g
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