PEANUT BUTTER ICE CREAM PIE
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
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
This is a wonderful summer treat for all peanut butter and ice cream lovers. It's very simple to make, but be sure to plan ahead, as it needs to set up in the freezer for 3 to 4 hours. If you don't care for chocolate, you can substitute graham cracker pie crusts. Time preparing includes freezing time.
Provided by october sky
Categories Pie
Time 4h5m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
- Stir in the Cool Whip until well blended.
- Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
- Take out about 10 minutes before serving for easier slicing. Enjoy!
4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE
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
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 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
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.
PEANUT BUTTER CORNFLAKE ICE CREAM PIE
This frozen delight has been a family recipe for about 25 years. I remember eating it after supper in the hot midwest summertime! This is so easy and is really very delicious.
Provided by Jeffs Girl Way Out
Categories Pie
Time 10m
Yield 1 double, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Stir together peanut butter and syrup in a medium to large sized bowl.
- Add Clusters brand cereal and stir until evenly coated.
- Press half of this mixture into the bottom of a 9" pie plate.
- Scoop and press ice cream into bottom "crust".
- Top with remaining "crust" mixture.
- Return to freezer.
- Remove from freezer 5 minutes before serving.
- Optional: Serve drizzled with chocolate syrup and sprinkled with peanuts.
- I usually prefer this without either the chocolate syrup or the peanuts, but it's great either way!
- Recipe can be doubled to fit 9x13 dish.
- Cooking/Prep times do not reflect the hour or so needed to let this dessert firm up in the freezer after prep.
Nutrition Facts : Calories 467.2, Fat 21.6, SaturatedFat 8.8, Cholesterol 42.2, Sodium 328.1, Carbohydrate 64.9, Fiber 2.4, Sugar 31.9, Protein 10
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
PEANUT BUTTER CREAM PIE
During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
PEANUT BUTTER ICE CREAM PIE
This is a quick dessert that I make before most pot-lucks or parties. I get rave reviews every time I take this anywhere. I got this recipe from my little sister, Brit.
Provided by Amber Dawn
Categories Pie
Time 25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Crust: Finely chop peanuts (Food processor works best).
- Mix butter with nuts.
- Press mixture into pie pan until it covers entire pan and put in freezer until filling is ready.
- Filling: Mix together ice cream, karo syrup and peanut butter.
- I found that a Kitchen Aid Mixer or Food Processor works best to mix.
- Once mixture is blended together add in peanuts and coconut.
- Scoop mixture into pie crust.
- It will be fairly soft and should smooth out evenly pretty easily.
- Freeze until ready to serve.
- I usually make this a few hours before serving, so it has a chance to freeze again (It makes serving much easier if the pie is froze).
Nutrition Facts : Calories 549.9, Fat 43.2, SaturatedFat 12.1, Cholesterol 41.2, Sodium 167.4, Carbohydrate 29.9, Fiber 5.5, Sugar 19.4, Protein 18.9
HOMEMADE PEANUT BUTTER ICE CREAM
The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!
Provided by momtomany
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
- Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 39.4 g, Cholesterol 26.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.7 g, Sodium 189.4 mg, Sugar 37.2 g
LOGAN'S ROADHOUSE PEANUT BUTTER ICE CREAM PIE
Logan's Roadhouse "Peanut Butter Ice Cream Pie". The best selling dessert at Logan's! I am an employee and this recipe is authentic. It costs about $6 for a slice of this ice cream pie, but it'll cost about the same to make a whole pie! I've seen a lady come in and buy a pie for $30. This recipe is very, very simple and is a great dessert for holidays, parties, etc. It tastes great with Hershey's chocolate syrup drizzled all over it and that's exactly how we serve it at Logan's. ENJOY!!
Provided by Katie Lauren
Categories Frozen Desserts
Time 6h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Scoop 2/3 tub of chocolate ice cream into Oreo pie crust.
- Place a piece of wax paper over pie (covering the whole pie) and pat down the ice cream until it is flat and filling the whole crust.
- Next, scoop half to 2/3 tub of "Bunny Tracks" ice cream onto the top of the chocolate ice cream.
- Again, place a sheet of wax paper over pie and pat down the "Bunny Tracks" ice cream until it is a smooth layer.
- Keep the pie covered with a sheet of wax paper and freeze until ice cream is hard.
- Freezing can take hours. I suggest making this pie at least 10-24 hours pior to serving, just to be sure it is ready when you are!
- Ejoy!
CHOCOLATE PEANUT BUTTER ICE CREAM PIE
This is an easy recipe....very little work involved and quick to put together. The major time involved is leaving the pie in the freezer to set! The 6 hours and 15 minutes of freezer time are not included in the prep or cooking time!
Provided by breezermom
Categories Frozen Desserts
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Process cookies and peanuts in a food processor until finely crumbled, Add butter, and process until blended.
- Press crumb mixture into a 9-inch deep-dish pieplate; freeze for 15 minutes.
- Stir together the ice cream and chopped candy; spoon into the piecrust. Freeze for at least 6 hours. Remove from the freezer and let it stand 15 minutes before serving.
- Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and coffee liqueur. Drizzle over pie.
PEANUT BUTTER ICE CREAM
Creamy peanut butter ice cream. Great with chocolate syrup or chocolate cake. The ultimate peanut butter lover's indulgence.
Provided by jbeech
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 3h25m
Yield 12
Number Of Ingredients 6
Steps:
- Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate.
- Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 534.5 calories, Carbohydrate 53.4 g, Cholesterol 40.7 mg, Fat 27 g, Fiber 1.9 g, Protein 23.3 g, SaturatedFat 10.1 g, Sodium 366.7 mg, Sugar 46.7 g
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