Peanut Butter and Ice Cream Pie
This is the Peanut Butter and Ice Cream Pie recipe.
- Prep: 15 min
- Cooking: 8 min
- Freezing: 5 h 30 - 5 h 45
Ingredients
- 2 cups (500 mL) soft chocolate ice cream
- 4 cups (1 L) soft vanilla ice cream
- 1/2 cup (125 mL) creamy peanut butter
- 3 tbsp (45 mL) coarsely chopped salted peanuts
- Chocolate syrup (optional)
- Peanut Crust
- 1 1/2 cup (375 mL) crushed Graham cookies
- 1/4 cup (60 mL) brown sugar
- 1/4 cup (60 mL) chopped peanuts
- 1/4 cup (60 mL) melted butter
CONE QUEST CONTEST
Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.
Preparation
Spread chocolate ice cream evenly over piecrust and freeze for 30 to 45 minutes.
Meanwhile, in bowl, mix vanilla ice cream and peanut butter. Freeze mixture for 45 minutes. Spread ice cream and peanut butter mixture over chocolate ice cream covered pie and shape into mount. Top with chopped peanuts. Freeze for 5 hours. Remove from freezer and let stand for 5 minutes before serving. Serve with chocolate syrup.
Peanut Crust:
Preheat oven to 375 °F (190 °C).
In bowl, mix all ingredients. Press into a 10-inch (25 cm) pie plate. Bake for 8 minutes. Remove from oven and let cool completely.
Tips
Nutritional information
Per serving| Energy: | 387 Calories |
| Protein: | 9 g |
| Carbohydrate: | 37 g |
| Fat: | 24 g |
| Fibre: | 2.3 g |
| Sodium: | 151 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 10 % / 113 mg |
| Magnesium: | 20 % |
| Vitamin E: | 20 % |
| Phosphorus: | 15 % |
| Riboflavin: | 15 % |
