Peanut Butter Ice Cream Pie
Created by KittenCal on November 6, 2011
- Servings: 8
- Prep Time: 30m
- Cook Time: 0m
- Recipe #2110
Ingredients
- 1/2 cup peanuts, divided (honey-roasted)
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 quart vanilla ice cream (softened but not melted)
- 1/2 cup peanut butter (must be at room temperature for easy spreading
- 1/3 cup light corn syrup (must be at room temperature)
- Chocolate syrup (use as much as you like)
- Chopped Reese’s Peanut Butter Cups (optional and use as much as you like)
How to Make
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Step 1: For the crust; coarsely chop 1/4 cup of peanuts; set aside to sprinkle on top of the pie; place the remaining 1/4 cup peanuts in a food processor, then cover and process until ground.
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Step 2: In a small bowl combine the 1/4 cup ground nuts with cracker crumbs and 1/2 cup of melted butter; press onto the bottom and up the sides of an ungreased 9-inch plate, then freeze until firm (about 30 minutes or longer).
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Step 3: Spread half of the ice cream into frozen crust, then freeze until firm
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Step 4: In a bowl combine room temperature peanut butter and corn syrup; spread over ice cream.
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Step 5: Top with remaining ice cream, then drizzle with chocolate syrup and sprinkle with remaining peanuts and chopped peanut butter cups.
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Step 6: Cover and freeze for 4 hours (freeze any remaining pie covered to prevent freezer odors).
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Step 7: Remove from the freezer 10- 15 minutes before serving.
Nutritional Facts
- Serving Size: 1 (82.1 g)
- Calories 323.9
- Total Fat - 30.5 g
- Saturated Fat - 16.5 g
- Cholesterol - 78.5 mg
- Sodium - 445.3 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 1.1 g
- Sugars - 3.5 g
- Protein - 7.7 g
- Calcium - 25.5 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg