Peanut Ice Cream Pie Recipe
Peanut Ice Cream Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1/4 cup sugar
  • 1/3 cup butter or margarine, 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

Directions

In a 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.
Originally published as Peanut Ice Cream Pie in Country Woman September/October 2002, p31

Nutritional Facts

1 slice: 481 calories, 28g fat (11g saturated fat), 49mg cholesterol, 399mg sodium, 55g carbohydrate (32g sugars, 2g fiber), 9g protein.

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1/4 cup sugar
  • 1/3 cup butter or margarine, 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
  1. In a 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.
Originally published as Peanut Ice Cream Pie in Country Woman September/October 2002, p31

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