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
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.
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
ROSALIE'S ICE CREAM PIE WITH PEANUT BUTTER CRUST
My mom, Rosalie, made this pie for the first time about 20 years ago. Everyone that has had it asks for the recipe, and it is known by all of her friends all over the country as "Rosalie's Ice Cream Pie". It is my favorite ice cream pie. You can use different flavors of ice cream if you like, but I still prefer the original. Prep time does not include freezer time.
Provided by IHeartDogs
Categories Pie
Time 40m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Place 1 pint vanilla ice cream in refrigerator to soften slightly, about 20 minutes.
- Meanwhile, in large bowl, stir peanut butter and corn syrup until blended, then add rice krispies, stirring until well coated.
- Spray a 9 or 10 inch pie plate with cooking spray, then press cereal mixture onto bottom and up sides and form a"stand up" edge.
- Evenly spread one pint softened ice cream on crust; freeze until firm, about 1 hour.
- Meanwhile, prepare fudge sauce: in 2 quart saucepan over medium heat, cook sugar, cocoa, heavy cream and butter until mixture is smooth and boils, stirring constantly.
- Remove saucepan from heat; stir in vanilla, and cool fudge sauce slightly.
- Remove pie from freezer and pour 1 and 1/4 cups fudge sauce over ice cream.
- Return pie to freezer and freeze until fudge sauce hardens, about 20 minutes.
- Remove second pint of ice cream from its container to medium bowl and let stand at room temperature stirring occasionally, until its of smooth spreading consistency but NOT melted.
- Remove pie from freezer and spread ice cream over fudge sauce.
- Drizzle remaining fudge sauce over ice cream to make a pretty design.
- Return pie to freezer; freeze until firm, at least 3 hours.
- If not using the same day, when firm, wrap with plastic wrap and foil and put back in freezer.
- There is usually extra fudge sauce which I spoon over pie when serving.
- Remove pie from freezer for about 10 or 15 minutes to ease slicing.
Nutrition Facts : Calories 4142.3, Fat 225, SaturatedFat 112.4, Cholesterol 536.6, Sodium 2135.3, Carbohydrate 522.1, Fiber 26.4, Sugar 335.8, Protein 67.7
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 CUP ICE CREAM PIE
Make and share this Peanut Butter Cup Ice Cream Pie recipe from Food.com.
Provided by Bugeah
Categories Frozen Desserts
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Let ice cream stand at room temperature until slightly softened, about 15 minutes. Place ice cream and peanut butter cups in a large mixing bowl and stir with a wooden spoon until well combined. Transfer ice cream mixture to prepared crust and smooth with back of wooden spoon. Place pie in freezer.
- Combine heavy cream, sugar, and vanilla in a large bowl and whip with an electric mixer on medium-high speed until cream holds soft peaks.
- Remove pie from freezer and smooth whipped cream over ice cream. Freeze until whipped cream is firm, then cover lightly with plastic wrap and freeze until pie is firm, at least 3 hours and up to 1 week.
- To serve, let pie stand on counter to soften for 5 to 10 minutes before slicing. Serve with hot fudge sauce on side if desired.
Nutrition Facts : Calories 396.7, Fat 24.7, SaturatedFat 10.8, Cholesterol 46.1, Sodium 268.2, Carbohydrate 40.8, Fiber 1.3, Sugar 29.9, Protein 4.7
ICE CREAM PIE
My great-grandma's ice cream pie includes a Rice Krispies® crust and peanut buttery chocolate topping. This recipe can be changed to accommodate different tastes by changing the flavor of ice cream. My cousin has tried several different ones and loves them all.
Provided by steph414
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes.
- Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes.
- Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.
- Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.
- Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 76.6 g, Cholesterol 69.9 mg, Fat 26.8 g, Fiber 2.6 g, Protein 9.2 g, SaturatedFat 14.2 g, Sodium 391.6 mg, Sugar 49.6 g
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 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.
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