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.



Ingredients

Chocolate Cookie Crumb Crust

  • 1 1/2
    cups finely crushed thin chocolate wafer cookies (24 cookies)
  • 1/4
    cup butter, melted

Filling

  • 2
    pints (4 cups) peanut butter ice cream
  • 1
    pint (2 cups) chocolate or vanilla ice cream
  • 1/2
    cup salted cocktail peanuts

Chocolate-Peanut Butter Sauce

  • 1
    cup bittersweet or semisweet chocolate chips (6 oz)
  • 1/4
    cup creamy peanut butter
  • Dash salt
  • 1/4
    cup whipping cream
  • 1
    tablespoon light corn syrup

Garnish

  • 1
    cup chocolate-covered peanuts, coarsely chopped

Steps


1 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.

2 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.

3 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.

4 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.

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