Peanut Butter Ice cream Pie

Name: Peanut Butter Ice cream Pie
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6-8
Cuisine: American
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

By Amy Herald
@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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

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
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How to Make Peanut Butter Ice cream Pie

Step-by-Step

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

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