Peanut Butter Ice Cream Pie
TOTAL TIME: Prep: 15 min. + freezing
YIELD: 6-8 servings.
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
Ingredients
-
1-1/2 cups chocolate wafer crumbs, divided
-
1/4 cup sugar
-
1/2 cup butter, melted
-
1 quart vanilla ice cream, softened
-
1/2 cup chunky peanut butter
-
1 cup whipped topping
-
Peanuts, optional
Directions
-
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.
© 2024 RDA Enthusiast Brands, LLC