Recipe: Peanut Butter Ice Cream Pie
Overview
Prep/Chill Time:
25 minutes/Overnight
Makes:
8 Servings
Course:
Dessert
This is a recipe I got from my Mom. I usually just get right into the ingredients, but a few notes before you get into this. First, this is so easy to make, you just need to move fast so it does not melt. And for best results, make this a day ahead of when you are going to serve so it sets properly.
First, prep a flat space in your freezer. Second, you will need to keep the plastic lid of your pie crust. And lastly, get all your ingredients ready to go so you can move fast.
Ok, now for the recipe.
Ingredients:
(1) 9 oz. graham cracker pie crust (regular, not reduced fat)
1.5 quarts (48 oz.) of plain Vanilla ice cream
3/4 cup light corn syrup
1/2 cup creamy peanut butter (I use JIF)
3/4 cup lightly salted, dry-roasted peanuts, chopped (not too fine)
Instructions:
CLEAR OUT A FLAT PLACE IN YOUR FREEZER
Unpackage the crust
Chop peanuts
In a small bowl, stir together corn syrup and peanut butter until smooth
Divide ice cream in two bowls, placing one back in the freezer so it does not melt while working with the first
Stir until soft, but not milky (if too hard, it will break your crust)
Working quickly, swirl the ice cream around in the crust by big spoonfuls and even out the top
Drizzle half of the peanut butter mixture
Sprinkle half the peanuts
Quickly repeat steps 6-8 for the remaining ingredients
Cover the pie with the lid and place in the freezer