Peanut Butter Ice Cream Pie
BettyCrocker.com
BettyCrocker.com
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Ingredients

  • 1 1/2 cups finely crushed thin chocolate wafer cookies (24 cookies)
  • 11/4 cup butter, melted
  • 12 pints (4 cups) peanut butter ice cream
  • 11 pint (2 cups) chocolate or vanilla ice cream
  • 11/2 cup salted cocktail peanuts
  • 11 cup bittersweet or semisweet chocolate chips (6 oz)
  • 11/4 cup creamy peanut butter
  • 1 Dash salt
  • 11/4 cup whipping cream
  • 11 tablespoon light corn syrup
  • 11 cup chocolate-covered peanuts, coarsely chopped1 Heat oven to 350°F. In medium bowl, stir all crust ingredients until well mixed. Press mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes. Freeze 10 minutes. Meanwhile, place both ice creams in refrigerator to soften, about 20 to 30 minutes.
  • 12 In medium bowl, stir together chocolate chips, peanut butter and salt. In 1-quart saucepan, heat whipping cream and corn syrup over low heat until hot but not boiling. Pour over peanut butter mixture; cover bowl with plastic wrap. Let stand 1 minute; stir until smooth.
  • 13 Spread 1/3 cup of the chocolate-peanut butter sauce in bottom of chilled crust. Sprinkle with cocktail peanuts. Spoon 3 cups of the peanut butter ice cream over top; spread evenly. Quickly and carefully spread 1/2 cup chocolate-peanut butter sauce over ice cream (it will start to freeze). With small ice cream scoop or tablespoon, alternate scoops of chocolate ice cream and remaining 1 cup peanut butter ice cream over top, covering pie and achieving bubble look.
  • 14 Sprinkle chocolate-covered peanuts over top. Drizzle with remaining chocolate peanut butter sauce. Freeze 5 hours or until firm. Place pie in refrigerator 30 minutes before cutting to soften slightly.

Instructions

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