Peanut Butter Ice cream Pie

Amy Herald

By
@Meave

This recipe reminds me a lot of the old Big Boy's peanut butter ice cream pie. It was my favorite dessert they had. (besides the hot fudge ice cream cake, that is.) Now I can make it my own. This recipe came from one of the Southern Living annual cook books from the 1980's, though I'm not sure of the exact one. I did change it slightly as the original recipe called for simply freezing the pie for 8 hours, and a drizzling of chocolate syrup over the top just before serving, but everyone in my family agrees that it's better with hot fudge spread over the top.


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Serves:

6-8

Prep:

10 Min

Cook:

8 Hr

Method:

No-Cook or Other

Ingredients

1 jar(s)
(12 oz.) creamy peanut butter
1/2 c
chocolate covered peanuts, slightly crushed
1
container (8 oz.) cool whip
1 qt
vanilla ice cream
2
commercial chocolate crumb pie crusts
1 jar(s)
hot fudge sauce (not heated)
extra crushed chocolate covered peanuts for garnishing

Directions Step-By-Step

1
Combine peanut butter, whipped topping, and icecream; stir in peanuts; continue stirring until well blended. Spoon into crumb crusts. Freeze for an hour.
2
Spread the top with room temperature hot fudge and sprinkle with extra crushed chocolate covered peanuts.
3
Return to freezer and continue to freeze for 6 to 8 hours before serving. garnish with a bit of whip cream if desired.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American