Peanut Butter Ice Cream Pie Hold On To Your Lips Recipes

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4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE



4-Ingredient Peanut Butter-Strawberry Ice Cream Pie image

Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 4

2 cups strawberry ice cream
3/4 cup smooth peanut butter
2 1/2 cups crispy rice cereal
6 strawberries, hulled and quartered or sliced

Steps:

  • Let the ice cream sit at room temperature to soften, about 20 minutes.
  • Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
  • Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.

PEANUT BUTTER ICE CREAM PIE



Peanut Butter Ice Cream Pie image

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

1 1/2 cups finely crushed thin chocolate wafer cookies (24 cookies)
1/4 cup butter, melted
2 pints (4 cups) peanut butter ice cream
1 pint (2 cups) chocolate or vanilla ice cream
1/2 cup salted cocktail peanuts
1 cup bittersweet or semisweet chocolate chips (6 oz)
1/4 cup creamy peanut butter
Dash salt
1/4 cup whipping cream
1 tablespoon light corn syrup
1 cup chocolate-covered peanuts, coarsely chopped

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 ICE CREAM PIE



Peanut Butter Ice Cream Pie image

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

1-1/2 cups chocolate wafer crumbs, divided
1/4 cup sugar
1/2 cup butter, melted
1 quart vanilla ice cream, softened
1/2 cup chunky peanut butter
1 cup whipped topping
Peanuts, optional

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 ICE CREAM PIE I



Peanut Butter Ice Cream Pie I image

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

9 graham crackers, crushed
¾ cup salted peanuts, finely chopped
¼ cup white sugar
¼ cup butter, melted
1 quart vanilla ice cream, softened
½ cup crunchy peanut butter
¼ cup chopped salted peanuts

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

PEANUT BUTTER ICE CREAM PIE - HOLD ON TO YOUR LIPS



Peanut Butter Ice Cream Pie - Hold on to Your Lips image

This ice cream pie is so incredibly good. I can't even explain how wonderful it is. It's so easy to make too. Try it, you'll make it again and again!

Provided by Sarah in New York

Categories     Frozen Desserts

Time 2h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

15 Oreo cookies (crushed)
1/2 cup butter (melted)
1 quart vanilla ice cream (softened-not melted)
1 cup chunky peanut butter
1 teaspoon vanilla
1/2 cup peanuts (crushed)
1/4 cup chocolate syrup

Steps:

  • Combine Oreos and butter and mix well.
  • Press into pie dish to form a crust going 3/4 of the way up the sides.
  • Mix ice cream, peanut butter & vanilla until well blended and smooth.
  • Pour into crust.
  • Freeze for a few hours (until frozen).
  • Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.

Nutrition Facts : Calories 615.9, Fat 44.5, SaturatedFat 16.8, Cholesterol 59.6, Sodium 453.9, Carbohydrate 45.3, Fiber 4.7, Sugar 29.3, Protein 14.2

PEANUT BUTTER S'MORES ICE CREAM PIE



Peanut Butter S'mores Ice Cream Pie image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 7

1/3 cup plus 2 tablespoons smooth peanut butter
1/3 cup confectioners' sugar
1/3 cup heavy cream
One 9-inch prepared graham cracker pie crust
1 1/2 pints chocolate or chocolate chunk ice cream, softened
1 cup mini marshmallows
Chocolate syrup, for drizzling

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.

ALASKAN PEANUT BUTTER ICE CREAM PIE



Alaskan Peanut Butter Ice Cream Pie image

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

⅔ cup creamy peanut butter
⅓ cup corn syrup (such as Karo®)
3 cups crushed sugar-frosted corn flake cereal (such as Frosted Flakes®)
½ gallon coffee ice cream, softened
2 tablespoons chocolate syrup, or to taste

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

SALTED PB&J ICE CREAM PIE



Salted PB&J Ice Cream Pie image

Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker combo will work-tahini with strawberry jam or almond butter with cherry compote. The only real limit is your imagination.

Provided by Sohla El-Waylly

Categories     Bon Appétit     Dessert     Frozen Dessert     Ice Cream     Pie     Peanut Butter     Jam or Jelly     Milk/Cream     Peanut     Egg     Vegetarian     Soy Free     Tree Nut Free     Kid-Friendly     Summer

Yield 8 servings

Number Of Ingredients 14

Crust:
1 sleeve (110 g) Ritz crackers or other cracker of your choice
⅓ cup (45 g) raw peanuts or other nut or seed, finely chopped
⅓ cup (67 g; packed) light or dark brown sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
6 Tbsp. unsalted butter, melted
Filling and assembly:
3 large eggs
½ cup (100 g; packed) light or dark brown sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
1 tsp. vanilla extract
½ cup (128 g) natural peanut butter or other natural nut or seed butter
1½ cups heavy cream
⅓ cup (100 g) grape jelly (preferably Bonne Maman) or other jelly, jam, or compote

Steps:

  • Crust:
  • Preheat oven to 275°F. Place crackers in a deep pie dish (a shallower one will work but you may have some filling left over) and gently crush with your hands until you have a mix of dime-size pieces, small crumbs, and everything in between. Add peanuts, brown sugar, and salt and toss to combine. Drizzle in butter and toss to evenly coat. Using your hands and the bottom of a measuring cup, press firmly and evenly into bottom and up sides of dish. (Mixture will look and feel crumbly, but it will hold together when baked.) Bake crust until a shade darker, 20-25 minutes. Let cool.
  • Do Ahead: Crust can be baked 3 days ahead. Store tightly wrapped at room temperature, or freeze up to 1 month.
  • Filling and assembly:
  • Pour water into a medium saucepan to come 1½" up the sides and bring to a bare simmer over medium-low heat. Whisk eggs, brown sugar, and salt in a large heatproof bowl just to combine (or use the bowl of a stand mixer if you've got one). Set over saucepan (bowl should not touch water) and heat egg mixture, stirring constantly with a heatproof rubber spatula, until sugar dissolves, about 4 minutes (mixture will no longer feel gritty when rubbed between your fingers). If you are concerned about undercooked eggs, heat mixture longer, still stirring constantly, until an instant-read thermometer registers 165°F, about 3 minutes more. Remove bowl from heat and add vanilla to egg mixture. Using an electric mixer, beat on high speed until thick and pale and doubled in volume, about 10 minutes. (Or, if using a stand mixer, beat with the whisk attachment, 6-8 minutes.)
  • Using spatula, mix peanut butter in another large bowl to loosen up and smooth out. Stir one third of egg mixture into peanut butter to lighten, then gently fold in half of remaining egg mixture, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl, until just combined. Repeat with remaining egg mixture (it will lose a lot of volume, and that's okay).
  • Starting on low speed and gradually increasing to medium-high, beat cream in the same bowl you used for egg mixture (no need to wash) until soft peaks form, about 2 minutes. Gently fold into peanut butter mixture and scrape into crust. Dollop jelly all over; swirl with a butter knife. (For more defined swirls, freeze pie 30 minutes before adding jelly.) Freeze at least 8 hours before serving.
  • To slice, run a chef's knife under hot water to warm up the blade, then wipe to clean and dry between slices. Use an offset spatula or fork to loosen slices from dish. If pie is frozen very hard, you may need to let it temper in the fridge 30 minutes before serving.
  • Do Ahead: Pie can be made 2 weeks ahead. Wrap tightly and freeze.

PEANUT ICE CREAM PIE



Peanut Ice Cream Pie image

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

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

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.

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