PEANUT BUTTER ICE CREAM PIE
This is a wonderful summer treat for all peanut butter and ice cream lovers. It's very simple to make, but be sure to plan ahead, as it needs to set up in the freezer for 3 to 4 hours. If you don't care for chocolate, you can substitute graham cracker pie crusts. Time preparing includes freezing time.
Provided by october sky
Categories Pie
Time 4h5m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
- Stir in the Cool Whip until well blended.
- Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
- Take out about 10 minutes before serving for easier slicing. Enjoy!
REESE'S PEANUT BUTTER CUP ICE CREAM PIE RECIPE
This Reese's Peanut Butter Cup Ice Cream Pie is a quick and delicious summer treat, that requires no baking, and simple ingredients.
Provided by Camille Beckstrand
Categories Dessert
Time 3h10m
Number Of Ingredients 5
Steps:
- Spread softened ice cream in pie crust until it is level and even (I found that I didn't quite use the full half gallon, but you can if you want). Sprinkle chopped Reese's on top of the ice cream, until they completely cover the ice cream and are evenly spread out.
- Place your chocolate chips in a microwave-safe bowl and microwave until melted (I usually do 30 second intervals- stirring in between each interval- until the chocolate is melted and smooth). Do the same with the peanut butter and melt until creamy and smooth.
- Drizzle the melted chocolate and melted peanut butter on top of the Reese's candy.
- Place in the freezer for at least 3-4 hours before serving. When ready to serve, remove pie from freezer and let thaw for 5-10 minutes- it will make cutting much easier.
Nutrition Facts : Calories 554 kcal, Carbohydrate 58 g, Protein 11 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 104 mg, Sodium 240 mg, Fiber 2 g, Sugar 51 g, ServingSize 1 serving
PEANUT BUTTER ICE CREAM PIE
Peanut butter and chocolate reign supreme as the best flavor duo thanks to this incredible cookie-crusted ice cream pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h30m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 720, Carbohydrate 69 g, Cholesterol 70 mg, Fat 7, Fiber 5 g, Protein 13 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 47 g, TransFat 1 g
PEANUT BUTTER CORNFLAKE ICE CREAM PIE
This frozen delight has been a family recipe for about 25 years. I remember eating it after supper in the hot midwest summertime! This is so easy and is really very delicious.
Provided by Jeffs Girl Way Out
Categories Pie
Time 10m
Yield 1 double, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Stir together peanut butter and syrup in a medium to large sized bowl.
- Add Clusters brand cereal and stir until evenly coated.
- Press half of this mixture into the bottom of a 9" pie plate.
- Scoop and press ice cream into bottom "crust".
- Top with remaining "crust" mixture.
- Return to freezer.
- Remove from freezer 5 minutes before serving.
- Optional: Serve drizzled with chocolate syrup and sprinkled with peanuts.
- I usually prefer this without either the chocolate syrup or the peanuts, but it's great either way!
- Recipe can be doubled to fit 9x13 dish.
- Cooking/Prep times do not reflect the hour or so needed to let this dessert firm up in the freezer after prep.
Nutrition Facts : Calories 467.2, Fat 21.6, SaturatedFat 8.8, Cholesterol 42.2, Sodium 328.1, Carbohydrate 64.9, Fiber 2.4, Sugar 31.9, Protein 10
CHOCOLATE PEANUT BUTTER ICE CREAM PIE
This is an easy recipe....very little work involved and quick to put together. The major time involved is leaving the pie in the freezer to set! The 6 hours and 15 minutes of freezer time are not included in the prep or cooking time!
Provided by breezermom
Categories Frozen Desserts
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Process cookies and peanuts in a food processor until finely crumbled, Add butter, and process until blended.
- Press crumb mixture into a 9-inch deep-dish pieplate; freeze for 15 minutes.
- Stir together the ice cream and chopped candy; spoon into the piecrust. Freeze for at least 6 hours. Remove from the freezer and let it stand 15 minutes before serving.
- Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and coffee liqueur. Drizzle over pie.
PEANUT BUTTER ICE CREAM PIE
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
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts :
PEANUTTY ICE CREAM PIE
A friend gave me this recipe almost 20 years ago. The unique crust makes these cool slices extra peanutty and perfect for a party. I keep the recipe handy since it's great for any occasion. -Donna Cline, Pensacola, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Cover and refrigerate for 15 minutes. , In a large bowl, combine peanut butter and corn syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon into crust. Cover and freeze overnight or until firm. Just before serving, sprinkle with M&M's or chocolate chips.
Nutrition Facts : Calories 432 calories, Fat 30g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 272mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 3g fiber), Protein 12g protein.
ALASKAN PEANUT BUTTER ICE CREAM PIE
This has been our dessert of choice for family birthdays! The kids love to choose different flavors of ice cream. In fact, the youngest is 19 today and is having it still! Some favorite ice cream flavors are coffee and cookies and cream.
Provided by MegNC
Categories Desserts Pies No-Bake Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
- Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
- Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
- Put pie in freezer and freeze until firm in the center, at least 30 minutes.
Nutrition Facts : Calories 847.2 calories, Carbohydrate 89.5 g, Cholesterol 240 mg, Fat 47.3 g, Fiber 2.1 g, Protein 17.2 g, SaturatedFat 24.5 g, Sodium 494.7 mg, Sugar 63 g
PEANUT ICE CREAM PIE
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.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large 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.
Nutrition Facts : Calories 481 calories, Fat 28g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 399mg sodium, Carbohydrate 55g carbohydrate (32g sugars, Fiber 2g fiber), Protein 9g protein.
CHOCOLATE-BUTTERSCOTCH PEANUT BUTTER PIE
I just bought some Better 'N Peanut Butter the other day and now I'm looking for recipes to use it. I found a bunch of recipes on the website www.betternpeanutbutter.com and wanted to post them here for future use.
Provided by senseicheryl
Categories Pie
Time 10m
Yield 8 inch pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place peanut butter in a mixing bowl, on low speed, gradually beat in milk; scraping bowl several times. Add pudding mix and beat on low 2 minutes. Whisk in whipped topping; pour one-half of mixture into prepared pie crust. Whisk cocoa into remaining filling mixture; gently pour over butterscotch-peanut butter mixture. Smooth top. Sprinkle with cookie crumbles, if desired. Freeze until firm. Cut into eight wedges and serve while frozen.
Nutrition Facts : Calories 169.2, Fat 9.6, SaturatedFat 3.8, Cholesterol 1.4, Sodium 178, Carbohydrate 19.4, Fiber 1.2, Sugar 11.2, Protein 3.5
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