Logans Roadhouse Peanut Butter Ice Cream Pie Recipes

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PEANUT BUTTER ICE CREAM PIE



Peanut Butter Ice Cream Pie image

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

1-1/2 cups chocolate wafer crumbs, divided
1/4 cup sugar
1/2 cup butter, melted
1 quart vanilla ice cream, softened
1/2 cup chunky peanut butter
1 cup whipped topping
Peanuts, optional

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 :

PEANUT BUTTER ICE CREAM PIE I



Peanut Butter Ice Cream Pie I image

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

9 graham crackers, crushed
¾ cup salted peanuts, finely chopped
¼ cup white sugar
¼ cup butter, melted
1 quart vanilla ice cream, softened
½ cup crunchy peanut butter
¼ cup chopped salted peanuts

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

LOGAN'S ROADHOUSE PEANUT BUTTER ICE CREAM PIE



Logan's Roadhouse Peanut Butter Ice Cream Pie image

Logan's Roadhouse "Peanut Butter Ice Cream Pie". The best selling dessert at Logan's! I am an employee and this recipe is authentic. It costs about $6 for a slice of this ice cream pie, but it'll cost about the same to make a whole pie! I've seen a lady come in and buy a pie for $30. This recipe is very, very simple and is a great dessert for holidays, parties, etc. It tastes great with Hershey's chocolate syrup drizzled all over it and that's exactly how we serve it at Logan's. ENJOY!!

Provided by Katie Lauren

Categories     Frozen Desserts

Time 6h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

1 (1 gallon) container chocolate ice cream
1 (1 gallon) container blue bunny Bunny Tracks ice cream (Reeses ice cream, Snickers ice cream, etc. for a "Reeses" Or "Snickers" ice cream pie)
1 Oreo cookie pie crust
wax paper

Steps:

  • Scoop 2/3 tub of chocolate ice cream into Oreo pie crust.
  • Place a piece of wax paper over pie (covering the whole pie) and pat down the ice cream until it is flat and filling the whole crust.
  • Next, scoop half to 2/3 tub of "Bunny Tracks" ice cream onto the top of the chocolate ice cream.
  • Again, place a sheet of wax paper over pie and pat down the "Bunny Tracks" ice cream until it is a smooth layer.
  • Keep the pie covered with a sheet of wax paper and freeze until ice cream is hard.
  • Freezing can take hours. I suggest making this pie at least 10-24 hours pior to serving, just to be sure it is ready when you are!
  • Ejoy!

PEANUT ICE CREAM PIE



Peanut Ice Cream Pie image

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

1-1/2 cups graham cracker crumbs (about 24 squares)
1/4 cup sugar
1/3 cup butter, softened
1 quart vanilla ice cream, softened
1/2 cup light corn syrup
1/3 cup chunky peanut butter
2/3 cup dry roasted peanuts

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 Ice Cream Pie image

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

1 1/2 cups finely crushed thin chocolate wafer cookies (24 cookies)
1/4 cup butter, melted
2 pints (4 cups) peanut butter ice cream
1 pint (2 cups) chocolate or vanilla ice cream
1/2 cup salted cocktail peanuts
1 cup bittersweet or semisweet chocolate chips (6 oz)
1/4 cup creamy peanut butter
Dash salt
1/4 cup whipping cream
1 tablespoon light corn syrup
1 cup chocolate-covered peanuts, coarsely chopped

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

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