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Peanut Ice Cream Pie

 Peanut Ice Cream Pie
Everyone is nuts about this rich refreshing pie. It comes in handy as a quick and easy no-bake dessert for church dinners, card parties, showers and drop-in company. Judges at a northwest Kansas fair declared it a grand-prize winner.
6-8 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1/4 cup sugar
  • 1/3 cup butter, softened
  • 1 quart vanilla ice cream, softened
  • 1/2 cup light corn syrup
  • 1/3 cup chunky peanut butter
  • 2/3 cup dry roasted peanuts


  • In a large bowl, combine the cracker crumbs, sugar and butter; press
  • onto the bottom and up the sides of an ungreased 9-in. pie plate.
  • Spoon half of the ice cream into crust.
  • In a small bowl, combine the corn syrup and peanut butter; spoon half
  • over ice cream. Sprinkle with half of the peanuts. Repeat layers.
  • Freeze until firm. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 481 calories, 28 g fat (11 g saturated fat), 49 mg cholesterol, 399 mg sodium, 55 g carbohydrate, 2 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.