Peanut Butter and Ice Cream Pie
Print Category Peanut Butter Thematic No thematic Source dairygoodness Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
ingredient
- 2 cups (500 mL) soft chocolate ice cream
- 4 cups (1 L) soft vanilla ice cream
- 1/2 cup (125 mL) creamy peanut butter
- 3 tbsp (45 mL) coarsely chopped salted peanuts
- Chocolate syrup (optional)
Peanut Crust:
- 1 1/2 cup (375 mL) crushed Graham cookies
- 4 tbsp (60 mL) brown sugar
- 4 tbsp (60 mL) chopped peanuts
- 4 tbsp (60 mL) melted butter
Preparation
- Spread chocolate ice cream evenly over piecrust and freeze for 30 to 45 minutes. Meanwhile, in bowl, mix vanilla ice cream and peanut butter. Freeze mixture for 45 minutes.
- Spread ice cream and peanut butter mixture over chocolate ice cream covered pie and shape into mount. Top with chopped peanuts. Freeze for 5 hours. Remove from freezer and let stand for 5 minutes before serving. Serve with chocolate syrup.
Peanut Crust:
- Preheat oven to 375 °F (190 °C). In bowl, mix all ingredients. Press into a 10-inch (25 cm) pie plate. Bake for 8 minutes. Remove from oven and let cool completely
Cook commentary
servings: 6 to 8
No comment