Peanut Butter Ice Cream Pie With Fudge Topping Recipes

NO-BAKE PEANUT BUTTER FUDGE ICE CREAM PIE RECIPE

Steps:

• Butter and line a 9" cake pan with 3 layers of cling wrap. This will help you remove your pie later.
• Mix the melted butter with the Oreo cookie crumbs in a medium bowl until you've reached the texture of wet sand.
• Transfer the crust mixture into a 9 cake pan and press the cookies around the base and up the sides of the pan using your fingertips. Place in the fridge to set for 30 minutes
• Using a stand mixer or electric hand mixer, whip the cream on medium-high speed until soft peaks form.
• Pour in the condensed milk and vanilla into the whipped cream and continue whipping until your mixture is thick and to stiff peaks.
• Chop the peanuts roughly and stir into the cream mix followed by the peanut butter.
• Pour the peanut butter mix into the prepared pie crust. Smooth out the surface with a spatula. Freeze for a minimum of 5 hours. The pie will keep in the freezer for 6 weeks.
• To serve, cut a big slice and pour over the Homemade Hot Fudge Sauce.

PEANUT BUTTER-FUDGE-ICE CREAM PIE

Steps:

• In ungreased 8-inch round cake pan, spread cereal evenly. Drop ice cream by small spoonfuls on top of cereal. Rinse metal spoon with hot water; wipe dry. With back of hot spoon, spread ice cream evenly in pan, pressing down firmly and reheating spoon as needed.
• In small microwavable bowl, mix fudge topping and peanut butter until well blended. Microwave on High 20 seconds. Stir to blend; continue to microwave on High in 5-second increments until mixture can be stirred smooth and is pourable.
• Pour topping mixture into small resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Drizzle mixture over ice cream. Freeze until firm, at least 2 hours. Cut into wedges to serve. Reheat and serve any remaining topping with pie.

PEANUT BUTTER PIE WITH FUDGE TOPPING

Steps:

• For crust: Generously butter 9 inch glass pie plate.
• Mix all crust ingredients in medium bowl and press into plate.
• Refrigerate 1 hour.
• For filling: Beat cream cheese and peanut butter in large bowl until well blended.
• Add 1 cup icing sugar and butter and beat until fluffy.
• Beat cream in separate bowl until soft peaks form.
• Gradually add remaining 2 tblsps sugar and vanilla and beat to stiff peaks.
• Fold 1/3 of cream into peanut butter mixture to lighten.
• Gently fold in remainder.
• Spoon into crust.
• Refrigerate until firm, about 3 – 4 hours.
• For topping: Melt chocolate with cream; stir until smooth.
• Cool to lukewarm and spread over pie.
• Refrigerate until firm, about 3 – 4 hours.
• Can be prepared 1 day ahead.

PEANUT BUTTER ICE CREAM PIE WITH FUDGE TOPPING

Steps:

• Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
• Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.

PEANUT BUTTER-FUDGE SWIRL PIE

Steps:

• Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP.
• Spoon into crust. Drizzle with fudge topping; swirl gently with knife.
• Refrigerate 4 hours or until firm.

PEANUT BUTTER ICE CREAM PIE I

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.

PEANUT BUTTER ICE CREAM PIE

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.

PEANUT BUTTER FUDGE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,

HOT FUDGE PEANUT BUTTER PIE

Steps:

• Save 1 1/2 cups of whipped topping for the top of the pie.
• Save 2 Tablespoons each of Peanut Butter and Hot Fudge for the decorative (and tasty) drizzle on top of the pie.
• Once the cream cheese has softened to room temperature, in a bowl large enough for the ingredients, mix the Peanut Butter, Cream Cheese, and Sugar.
• Then fold in 3 cups Whipped Topping.
• Put the mixture into the Chocolate Pie Crust and spread it even to the edges.
• Using a microwave safe dish or cup, warm all but the 2 Tablespoons of Hot Fudge that you set aside in the microwave for 1 minute.
• Stir to evenly distribute the heat throughout the Hot Fudge.
• Cover the Peanut Butter mixture in the pie crust with the Hot Fudge.
• Refrigerate pie until it is time for dessert.
• Prior to pesentation, spread the 1 1/2 cups of topping over the top of the pie.
• Then, the drizzle.
• Put the Hot Fudge and Peanut Butter that you saved earlier, into two separate sandwich bags.
• Knead both to prepare for the drizzling.
• Draw straight lines across the pie with the Peanut Butter.
• Then, draw perpendicular lines across the pie wit the Hot Fudge.
• Enjoy!

HOT PEANUT BUTTER FUDGE TOPPING

Steps:

• Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

PEANUT BUTTER AND FUDGE ICE CREAM PIE

Steps:

• 1. In small bowl stir together peanut butter and honey. Stir into softened ice cream. Spread half of ice cream mixture in crust. Sprinkle with half of nuts. Drizzle with half of ice cream topping.2. Spread remaining ice cream mixture over top. Sprinkle with remaining nuts and drizzle with remaining ice cream topping. Freeze at least 4 hours or until firm.3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer

PEANUT BUTTER ICE CREAM PIE

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.

PEANUT BRITTLE AND CARAMEL CRUNCH ICE CREAM PIE

Steps:

• For caramel sauce:
• Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
• Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.
• For pie:
• Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.
• Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours. DO AHEAD: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.
• Cut pie into wedges. Rewarm sauce and pass separately.

FUDGY PEANUT BUTTER CREAM PIE

Steps:

• Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
• Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.
• Warm remaining fudge topping, then drizzle over pie just before serving.