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Prep Time: Cook Time: Total Time:
CHOCO-PEANUT BUTTER ICE CREAM PIE
Category: Pies and Tarts
Crust
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 tbsp sugar
2 tbsp chopped salted peanuts
Filling
2 cups chocolate ice cream, softened slightly
4 cups vanilla ice cream, softened slightly
1/3 cup peanut butter
2 tbsp chopped salted peanuts
Chocolate flavored syrup
Preheat oven to 350. In a small bowl, stir together crust ingredients and press into bottom and up sides of a 9 or 10 inch pie pan. Bake for 6-8 minutes or until lightly browned. Cool completely. Spread softened chocolate ice cream over bottom of cooled pie crust. Freeze until firm, about 30 minutes.
Meanwhile, combine vanilla ice cream and peanut butter. Beat at low speed, scraping bowl often, until peanut butter is evenly distributed. Freeze until peanut mixture hold soft mounds, about 30-45 minutes. Spoon peanut mixture over chocolate ice cream layer. Spread to edges of crust, mounding slightly higher in center. Sprinkle with chopped peanuts. Freeze 4-5 hours or until firm. Let stand at room temperature for 5 minutes before slicing. Drizzle serving pieces with chocolate syrup.
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CHOCO-PEANUT BUTTER ICE CREAM PIE
Francis V. Pirrone's
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Category: Recipes
Prep Time: Cook Time: Total Time:
CHOCO-PEANUT BUTTER ICE CREAM PIE
Category: Pies and Tarts
Crust
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 tbsp sugar
2 tbsp chopped salted peanuts
Filling
2 cups chocolate ice cream, softened slightly
4 cups vanilla ice cream, softened slightly
1/3 cup peanut butter
2 tbsp chopped salted peanuts
Chocolate flavored syrup
Preheat oven to 350. In a small bowl, stir together crust ingredients and press into bottom and up sides of a 9 or 10 inch pie pan. Bake for 6-8 minutes or until lightly browned. Cool completely. Spread softened chocolate ice cream over bottom of cooled pie crust. Freeze until firm, about 30 minutes.
Meanwhile, combine vanilla ice cream and peanut butter. Beat at low speed, scraping bowl often, until peanut butter is evenly distributed. Freeze until peanut mixture hold soft mounds, about 30-45 minutes. Spoon peanut mixture over chocolate ice cream layer. Spread to edges of crust, mounding slightly higher in center. Sprinkle with chopped peanuts. Freeze 4-5 hours or until firm. Let stand at room temperature for 5 minutes before slicing. Drizzle serving pieces with chocolate syrup.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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