PEANUT BUTTER ICE CREAM PIE I
For the peanut butter lovers in our family!
Provided by Carolyn
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
- Bake crust in preheated oven for 8 minutes. Chill.
- In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 41.3 g, Cholesterol 44.3 mg, Fat 31.7 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 415.7 mg, Sugar 27.3 g
REESE'S™ PEANUT BUTTER CUP ICEBOX PIE
No-bake chocolate and peanut butter refrigerated pie on a pretzel crust -- a flavor for everyone.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.
- In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.
- In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.
- Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 590, Carbohydrate 52 g, Cholesterol 35 mg, Fat 6 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 36 g, TransFat 1/2 g
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 CUP ICE CREAM
Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!
Provided by LoveTo Bake
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
- Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 35.4 g, Cholesterol 88.9 mg, Fat 22.9 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 228.9 mg, Sugar 31.3 g
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!
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 :
PEANUT BUTTER S'MORES ICE CREAM PIE
Provided by Valerie Bertinelli
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the 1/3 cup peanut butter, confectioners' sugar and heavy cream in a medium bowl and beat with an electric mixer until light and creamy, about 2 minutes. Spoon the mixture into the bottom of the pie crust and smooth evenly. Freeze until slightly firm, about 20 minutes.
- Spoon the softened ice cream on top of the peanut butter cream and spread to fill the pie crust. Freeze until very firm, at least 2 hours.
- Mound the marshmallows in the center of the pie and torch them with a kitchen torch; you can also broil them in the oven, but watch them carefully if you do. Warm the remaining 2 tablespoons peanut butter in the microwave until pourable, about 30 seconds. Drizzle the chocolate syrup and peanut butter over the pie. Freeze until ready to serve.
PEANUT BUTTER ICE CREAM PIE
This is a quick dessert that I make before most pot-lucks or parties. I get rave reviews every time I take this anywhere. I got this recipe from my little sister, Brit.
Provided by Amber Dawn
Categories Pie
Time 25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Crust: Finely chop peanuts (Food processor works best).
- Mix butter with nuts.
- Press mixture into pie pan until it covers entire pan and put in freezer until filling is ready.
- Filling: Mix together ice cream, karo syrup and peanut butter.
- I found that a Kitchen Aid Mixer or Food Processor works best to mix.
- Once mixture is blended together add in peanuts and coconut.
- Scoop mixture into pie crust.
- It will be fairly soft and should smooth out evenly pretty easily.
- Freeze until ready to serve.
- I usually make this a few hours before serving, so it has a chance to freeze again (It makes serving much easier if the pie is froze).
Nutrition Facts : Calories 549.9, Fat 43.2, SaturatedFat 12.1, Cholesterol 41.2, Sodium 167.4, Carbohydrate 29.9, Fiber 5.5, Sugar 19.4, Protein 18.9
PEANUT BUTTER CUP PIE
I can put this pie together in 10 minutes and just pull it out of the freezer when we're ready for a scrumptious dessert. Feel free to substitute different flavors of pudding mix and candy bars, such as butterscotch pudding and Butterfinger candy bars. -Tammy Casaletto, Goshen, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.
Nutrition Facts : Calories 374 calories, Fat 18g fat (9g saturated fat), Cholesterol 7mg cholesterol, Sodium 396mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
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- Spread the ice cream into the prepared pie crust. Depending on how you measured (and on how firm the ice cream still is) you may not need all of it. You want it to not quite fill the pie shell.
- Distribute the peanut butter cups evenly in a single layer over the ice cream and then push them down so that they are mostly submerged but still sticking up a bit.
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