Peanut Butter Ice cream Pie

Amy Herald


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.

☆☆☆☆☆ 0 votes
10 Min
8 Hr
No-Cook or Other


1 jar(s)
(12 oz.) creamy peanut butter
1/2 c
chocolate covered peanuts, slightly crushed
container (8 oz.) cool whip
1 qt
vanilla ice cream
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


  • 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.

Printable Recipe Card

About Peanut Butter Ice cream Pie

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