- 1 quart vanilla ice cream, softened, divided
- 1 graham cracker crust (8 or 9 inches)
- 1/2 cup peanut butter
- 1/3 cup light corn syrup
- Chocolate sauce
- Chopped walnuts
- Spread half of the ice cream into crust. Combine peanut butter and corn syrup; spread over ice cream. Spread evenly with remaining ice cream. Drizzle with chocolate sauce; top with nuts. Cover and freeze for 3-4 hours. Remove from freezer 15 minutes before serving. Yield: 6-8 servings.
Reviews forFreezer Peanut Butter Pie
"I added some semi sweet chocolate chips & chopped peanuts to the first 2 cups of ice cream and I added mini choc chips on top of 2nd portion of ice cream and chopped peanuts. My husband and I just loved this."
"I also had trouble spreading the peanut butter/corn syrup mixture. I had to make a second batch just to have enough to cover the pie as the first batch of peanut butter/corn syrup just became a clump in the middle. The second batch I microwaved the peanut butter and it worked perfectly."
"We loved this! I used room temperature peanut butter and corn syrup and it was not hard to spread at all. Instead of walnuts, I used chopped cashews because it was what I had. Will definitely make again."
"delicious! However, I have trouble with the softened of ice cream and adding the peanut butter mixture on top. I have to use my fingers for both. Any suggestions?"
"I really like Peanut Butter pie but this one was not my favorite. The peanut butter was hard and somewhat difficult to eat."
"Try this: 1 cup peanut butter mixed w/4 cups softened vanilla ice cream. Spread in graham cracker crust (reserve some crumbs for topping the pie - if making homemade) and freeze. Much better (and easier) than using corn syrup!"
"Best dessert I've ever made. Instead of topping it with walnuts, I topped with chopped up Reese's Peanut Butter Cups."