PEANUT BUTTER ICE CREAM PIE - HOLD ON TO YOUR LIPS
This ice cream pie is so incredibly good. I can't even explain how wonderful it is. It's so easy to make too. Try it, you'll make it again and again!
Provided by Sarah in New York
Categories Frozen Desserts
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine Oreos and butter and mix well.
- Press into pie dish to form a crust going 3/4 of the way up the sides.
- Mix ice cream, peanut butter & vanilla until well blended and smooth.
- Pour into crust.
- Freeze for a few hours (until frozen).
- Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.
Nutrition Facts : Calories 615.9, Fat 44.5, SaturatedFat 16.8, Cholesterol 59.6, Sodium 453.9, Carbohydrate 45.3, Fiber 4.7, Sugar 29.3, Protein 14.2
PEANUT BUTTER ICE CREAM PIE I
For the peanut butter lovers in our family!
Provided by Carolyn
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
- Bake crust in preheated oven for 8 minutes. Chill.
- In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 41.3 g, Cholesterol 44.3 mg, Fat 31.7 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 415.7 mg, Sugar 27.3 g
SALTED PB&J ICE CREAM PIE
Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker combo will work-tahini with strawberry jam or almond butter with cherry compote. The only real limit is your imagination.
Provided by Sohla El-Waylly
Categories Bon Appétit Dessert Frozen Dessert Ice Cream Pie Peanut Butter Jam or Jelly Milk/Cream Peanut Egg Vegetarian Soy Free Tree Nut Free Kid-Friendly Summer
Yield 8 servings
Number Of Ingredients 14
Steps:
- Crust:
- Preheat oven to 275°F. Place crackers in a deep pie dish (a shallower one will work but you may have some filling left over) and gently crush with your hands until you have a mix of dime-size pieces, small crumbs, and everything in between. Add peanuts, brown sugar, and salt and toss to combine. Drizzle in butter and toss to evenly coat. Using your hands and the bottom of a measuring cup, press firmly and evenly into bottom and up sides of dish. (Mixture will look and feel crumbly, but it will hold together when baked.) Bake crust until a shade darker, 20-25 minutes. Let cool.
- Do Ahead: Crust can be baked 3 days ahead. Store tightly wrapped at room temperature, or freeze up to 1 month.
- Filling and assembly:
- Pour water into a medium saucepan to come 1½" up the sides and bring to a bare simmer over medium-low heat. Whisk eggs, brown sugar, and salt in a large heatproof bowl just to combine (or use the bowl of a stand mixer if you've got one). Set over saucepan (bowl should not touch water) and heat egg mixture, stirring constantly with a heatproof rubber spatula, until sugar dissolves, about 4 minutes (mixture will no longer feel gritty when rubbed between your fingers). If you are concerned about undercooked eggs, heat mixture longer, still stirring constantly, until an instant-read thermometer registers 165°F, about 3 minutes more. Remove bowl from heat and add vanilla to egg mixture. Using an electric mixer, beat on high speed until thick and pale and doubled in volume, about 10 minutes. (Or, if using a stand mixer, beat with the whisk attachment, 6-8 minutes.)
- Using spatula, mix peanut butter in another large bowl to loosen up and smooth out. Stir one third of egg mixture into peanut butter to lighten, then gently fold in half of remaining egg mixture, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl, until just combined. Repeat with remaining egg mixture (it will lose a lot of volume, and that's okay).
- Starting on low speed and gradually increasing to medium-high, beat cream in the same bowl you used for egg mixture (no need to wash) until soft peaks form, about 2 minutes. Gently fold into peanut butter mixture and scrape into crust. Dollop jelly all over; swirl with a butter knife. (For more defined swirls, freeze pie 30 minutes before adding jelly.) Freeze at least 8 hours before serving.
- To slice, run a chef's knife under hot water to warm up the blade, then wipe to clean and dry between slices. Use an offset spatula or fork to loosen slices from dish. If pie is frozen very hard, you may need to let it temper in the fridge 30 minutes before serving.
- Do Ahead: Pie can be made 2 weeks ahead. Wrap tightly and freeze.
PEANUT BUTTER ICE CREAM PIE
This recipe has been a family favorite for nearly 30 years. I often have a pie handy in the freezer to serve unexpected guests. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set., In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting.
Nutrition Facts :
BLUE COAT INN PEANUT BUTTER ICE CREAM PIE
From a restaurant near Dover, Delaware, known as the Blue Coat Inn. (I don't know if it is still there or not.) Cook time is freeze time.
Provided by Renee Ferraz
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine ice cream, peanut butter, 1/4 cup of peanuts and vanilla in a large bowl and mix well.
- Turn into crust and sprinkle with remaining peanuts.
- Freeze.
- Decorate with whipped cream and maraschino cherries before serving.
Nutrition Facts : Calories 449.7, Fat 28.5, SaturatedFat 8.6, Cholesterol 31.7, Sodium 308, Carbohydrate 42.3, Fiber 2.8, Sugar 28.4, Protein 9.1
PEANUT ICE CREAM PIE
Everyone is nuts about this rich refreshing pie. It comes in handy as a quick and easy no-bake dessert for church dinners, card parties, showers and drop-in company. Judges at a northwest Kansas fair declared it a grand-prize winner.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Spoon half of the ice cream into crust. , In a small bowl, combine the corn syrup and peanut butter; spoon half over ice cream. Sprinkle with half of the peanuts. Repeat layers. Freeze until firm.
Nutrition Facts : Calories 481 calories, Fat 28g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 399mg sodium, Carbohydrate 55g carbohydrate (32g sugars, Fiber 2g fiber), Protein 9g protein.
PEANUT BUTTER ICE CREAM PIE
Peanut butter and chocolate reign supreme as the best flavor duo thanks to this incredible cookie-crusted ice cream pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, stir all crust ingredients until well mixed. Press mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes. Freeze 10 minutes. Meanwhile, place both ice creams in refrigerator to soften, about 20 to 30 minutes.
- In medium bowl, stir together chocolate chips, peanut butter and salt. In 1-quart saucepan, heat whipping cream and corn syrup over low heat until hot but not boiling. Pour over peanut butter mixture; cover bowl with plastic wrap. Let stand 1 minute; stir until smooth.
- Spread 1/3 cup of the chocolate-peanut butter sauce in bottom of chilled crust. Sprinkle with cocktail peanuts. Spoon 3 cups of the peanut butter ice cream over top; spread evenly. Quickly and carefully spread 1/2 cup chocolate-peanut butter sauce over ice cream (it will start to freeze). With small ice cream scoop or tablespoon, alternate scoops of chocolate ice cream and remaining 1 cup peanut butter ice cream over top, covering pie and achieving bubble look.
- Sprinkle chocolate-covered peanuts over top. Drizzle with remaining chocolate peanut butter sauce. Freeze 5 hours or until firm. Place pie in refrigerator 30 minutes before cutting to soften slightly.
Nutrition Facts : Calories 720, Carbohydrate 69 g, Cholesterol 70 mg, Fat 7, Fiber 5 g, Protein 13 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 47 g, TransFat 1 g
PEANUT BUTTER ICE CREAM PIE
Make and share this Peanut Butter Ice Cream Pie recipe from Food.com.
Provided by Kree6528
Categories Pie
Time 2h35m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease a 9-inch pie plate.
- Press 3/4 package cookie dough onto bottom and sides of prepared pie plate.
- Bake for 15 to 20 minutes, or until golden brown; flatten down with back of spoon to form pie shell.
- Cool completely on wire rack.
- Spread 1/4 cup peanut butter over crust.
- Mix ice cream, remaining peanut butter and 1/4 cup peanuts in a medium bowl.
- Spoon into cookie crust; spread evenly.
- Drizzle with chocolate syrup and additional peanuts.
- Freeze for at least 2 hours or overnight.
- Bake remaining cookie dough according to package directions.
- Cool completely on wire rack; crumble cookies.
Nutrition Facts : Calories 499.5, Fat 27.9, SaturatedFat 9, Cholesterol 31.2, Sodium 260.9, Carbohydrate 55.9, Fiber 2.8, Sugar 11.6, Protein 9.6
PEANUT BUTTER ICE CREAM PIE
This is a quick dessert that I make before most pot-lucks or parties. I get rave reviews every time I take this anywhere. I got this recipe from my little sister, Brit.
Provided by Amber Dawn
Categories Pie
Time 25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Crust: Finely chop peanuts (Food processor works best).
- Mix butter with nuts.
- Press mixture into pie pan until it covers entire pan and put in freezer until filling is ready.
- Filling: Mix together ice cream, karo syrup and peanut butter.
- I found that a Kitchen Aid Mixer or Food Processor works best to mix.
- Once mixture is blended together add in peanuts and coconut.
- Scoop mixture into pie crust.
- It will be fairly soft and should smooth out evenly pretty easily.
- Freeze until ready to serve.
- I usually make this a few hours before serving, so it has a chance to freeze again (It makes serving much easier if the pie is froze).
Nutrition Facts : Calories 549.9, Fat 43.2, SaturatedFat 12.1, Cholesterol 41.2, Sodium 167.4, Carbohydrate 29.9, Fiber 5.5, Sugar 19.4, Protein 18.9
PEANUT BUTTER ICE CREAM PIE
This is a wonderful summer treat for all peanut butter and ice cream lovers. It's very simple to make, but be sure to plan ahead, as it needs to set up in the freezer for 3 to 4 hours. If you don't care for chocolate, you can substitute graham cracker pie crusts. Time preparing includes freezing time.
Provided by october sky
Categories Pie
Time 4h5m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
- Stir in the Cool Whip until well blended.
- Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
- Take out about 10 minutes before serving for easier slicing. Enjoy!
CHOCOLATE PEANUT BUTTER ICE CREAM PIE
This is an easy recipe....very little work involved and quick to put together. The major time involved is leaving the pie in the freezer to set! The 6 hours and 15 minutes of freezer time are not included in the prep or cooking time!
Provided by breezermom
Categories Frozen Desserts
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Process cookies and peanuts in a food processor until finely crumbled, Add butter, and process until blended.
- Press crumb mixture into a 9-inch deep-dish pieplate; freeze for 15 minutes.
- Stir together the ice cream and chopped candy; spoon into the piecrust. Freeze for at least 6 hours. Remove from the freezer and let it stand 15 minutes before serving.
- Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and coffee liqueur. Drizzle over pie.
4-INGREDIENT PEANUT BUTTER ICE CREAM PIE
Make and share this 4-Ingredient Peanut Butter Ice Cream Pie recipe from Food.com.
Provided by CherylFoster
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Chill pie crust.
- Mix ice cream in mixing bowl until soft.
- Fold in peanut butter and whipping cream.
- Spoon ice cream mixture into chilled pie crust.
- Can garnish with crushed peanuts or crushed chocolate is desired.
- Freeze about 5 hours.
- Remove from freezer about 10-15 minutes before serving.
Nutrition Facts : Calories 568.5, Fat 39.5, SaturatedFat 14.8, Cholesterol 66.3, Sodium 436.5, Carbohydrate 46.5, Fiber 2.9, Sugar 28.9, Protein 10.6
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SALTED PB&J ICE CREAM PIE RECIPE | BON APPéTIT
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- Preheat oven to 275°. Place crackers in a deep pie dish (a shallower one will work but you may have some filling left over) and gently crush with your hands until you have a mix of dime-size pieces, small crumbs, and everything in between. Add peanuts, brown sugar, and salt and toss to combine. Drizzle in butter and toss to evenly coat. Using your hands and the bottom of a measuring cup, press firmly and evenly into bottom and up sides of dish. (Mixture will look and feel crumbly, but it will hold together when baked.) Bake crust until a shade darker, 20–25 minutes. Let cool.
- Do ahead: Crust can be baked 3 days ahead. Store tightly wrapped at room temperature, or freeze up to 1 month.
- Pour water into a medium saucepan to come 1½" up the sides and bring to a bare simmer over medium-low heat. Whisk eggs, brown sugar, and salt in a large heatproof bowl just to combine (or use the bowl of a stand mixer if you’ve got one). Set over saucepan (bowl should not touch water) and heat egg mixture, stirring constantly with a heatproof rubber spatula, until sugar dissolves, about 4 minutes (mixture will no longer feel gritty when rubbed between your fingers). If you are concerned about undercooked eggs, heat mixture longer, still stirring constantly, until an instant-read thermometer registers 165°, about 3 minutes more. Remove bowl from heat and add vanilla to egg mixture. Using an electric mixer, beat on high speed until thick and pale and doubled in volume, about 10 minutes. (Or, if using a stand mixer, beat with the whisk attachment, 6–8 minutes.)
- Using spatula, mix peanut butter in another large bowl to loosen up and smooth out. Stir one third of egg mixture into peanut butter to lighten, then gently fold in half of remaining egg mixture, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl, until just combined. Repeat with remaining egg mixture (it will lose a lot of volume, and that’s okay).
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