Peanut Butter Ice cream Pie

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 votes

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

How to Make Peanut Butter Ice cream Pie

Step-by-Step

1Combine peanut butter, whipped topping, and icecream; stir in peanuts; continue stirring until well blended. Spoon into crumb crusts. Freeze for an hour.
2Spread the top with room temperature hot fudge and sprinkle with extra crushed chocolate covered peanuts.
3Return 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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