Peanut Butter Ice Cream Pie Recipe

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Peanut Butter Ice Cream Pie Recipe

Read Reviews
5 2 2
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This recipe has been a family favorite for nearly 30 years. I often have a pie handy in the freezer to serve unexpected guests. —Sharon Mensing, Greenfield, Iowa
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 1-1/2 cups chocolate wafer crumbs, divided
  • 1/4 cup sugar
  • 1/2 cup butter or margarine, melted
  • 1 quart vanilla ice cream, softened
  • 1/2 cup chunky peanut butter
  • 1 cup whipped topping
  • Peanuts, optional

Directions

Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set.
In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting. Yield: 6-8 servings.
Originally published as Peanut Butter Ice Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p216

Nutritional Facts

1 piece: 467 calories, 31g fat (15g saturated fat), 60mg cholesterol, 368mg sodium, 42g carbohydrate (20g sugars, 2g fiber), 8g protein.

  • 1-1/2 cups chocolate wafer crumbs, divided
  • 1/4 cup sugar
  • 1/2 cup butter or margarine, melted
  • 1 quart vanilla ice cream, softened
  • 1/2 cup chunky peanut butter
  • 1 cup whipped topping
  • Peanuts, optional
  1. Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set.
  2. In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting. Yield: 6-8 servings.
Originally published as Peanut Butter Ice Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p216

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Reviews forPeanut Butter Ice Cream Pie

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MY REVIEW
jenwill5 User ID: 95510 139376
Reviewed Oct. 1, 2011

"I doubled the amount of peanut butter and mixed in some mini chocolate chips. Made this for my daughter's birthday and everyone enjoyed it."

MY REVIEW
julyprincesspatricia User ID: 2374473 54924
Reviewed Oct. 15, 2009

"If you increase PB to 1 cup and eliminate topping, you have a pie I've made many times over the years. Use prepared graham cracker crust, and it's even easier. Just sprinkle graham cracker crumbs over top."

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