Peanut Butter Ice Cream Pie I Recipes

PEANUT BUTTER ICE CREAM PIE

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.

PEANUT BUTTER ICE CREAM PIE I

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.

PEANUT BUTTER CREAM PIE

Steps:

• In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.

ALASKAN PEANUT BUTTER ICE CREAM PIE

Steps:

• Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
• Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
• Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
• Put pie in freezer and freeze until firm in the center, at least 30 minutes.

PEANUT BUTTER ICE CREAM PIE

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!

PEANUT BUTTER ICE CREAM PIE - HOLD ON TO YOUR LIPS

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.

PEANUT BUTTER ICE CREAM PIE

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.

PEANUT ICE CREAM PIE

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.

PEANUT BUTTER ICE CREAM PIE

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).

PEANUT BUTTER ICE CREAM PIE

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.

PEANUT BUTTER ICE CREAM PIE

Steps:

• For crust, place corn syrup, brown sugar and butter or margarine in medium saucepan. Cook over medium heat until it boils. Remove from heat.
• Add rice cereal and stir till combined. Press into the bottom and sides of a buttered 10-inch pie pan. Let cool.
• In saucepan, combine peanut butter, fudge sauce, and corn syrup. Heat and stir over low heat until smooth. Spread the mixture on top of the cooled rice-cereal crust. Place in the freezer for 2-3 hours or until firm.
• Scoop ice cream into the pie. Freeze for 4 hours or overnight.
• Sprinkle with half the peanuts, spread remaining 1 cup of fudge and sprinkle remaining peanuts. Store in the freezer. Before serving, let soften slightly.

REESE'S PEANUT BUTTER CUP ICE CREAM PIE RECIPE

Steps:

• Spread softened ice cream in pie crust until it is level and even (I found that I didn't quite use the full half gallon, but you can if you want). Sprinkle chopped Reese's on top of the ice cream, until they completely cover the ice cream and are evenly spread out.
• Place your chocolate chips in a microwave-safe bowl and microwave until melted (I usually do 30 second intervals- stirring in between each interval- until the chocolate is melted and smooth). Do the same with the peanut butter and melt until creamy and smooth.
• Drizzle the melted chocolate and melted peanut butter on top of the Reese's candy.
• Place in the freezer for at least 3-4 hours before serving. When ready to serve, remove pie from freezer and let thaw for 5-10 minutes- it will make cutting much easier.