Chocolate Peanut Butter Ice Cream Pie has layers of chocolate and peanut butter ice cream, a graham cracker crust, chocolate syrup & chopped salted peanuts.
Author: Land O Lakes Treasury of Country Heritage Meals & Menus
Ingredients
Crust
1 1/2cupsgraham cracker crumbs
3tablespoonssugar
2tablespoonschopped salted peanutsI used dry roasted peanuts
1/4cupmelted butter
Filling
2cupschocolate ice creamsoftened slightly (I used Kemps Chocolate Peanut Butter Cup ice cream)
4cupsvanilla ice creamsoftened slightly
1/3cupcreamy peanut butter
2tablespoonschopped salted peanutsI used dry roasted peanuts
chocolate syrup
Instructions
Heat oven to 350 degrees. In small bowl stir together all crust ingredients. Press on the bottom and up the sides of a 9 or 10 inch pie pan (do not use 8 inch pan.) Bake for 6-8 minutes, or until lightly browned. Cool completely. Note - I initially tried this with a ready made graham cracker crust and it shattered into pieces as I was spreading the ice cream. Then I made this scratch version and made sure the ice cream was a little softer when I spread it out.
Spread softened chocolate ice cream over bottom of cooled pie crust. Freeze pie until firm (about 30 minutes.)
In a large mixing bowl combine softened vanilla ice cream and peanut butter. Beat at low speed, scraping bowl often, until peanut butter is evenly distributed. Freeze until this ice cream mixture holds soft mounds (45 minutes to 1 hour.) Spoon ice cream mixture over chocolate layer, spreading to edges of crust and mounding slightly higher in the center. Freeze for about 4 hours, or until firm. Sprinkle with 2 tablespoons chopped peanuts.
Let stand at room temperature for 5 minutes before serving; drizzle with chocolate syrup.