Best 12 Peanut Butter Ice Cream Pie Recipes

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 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

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!

4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE

Steps:

• Let the ice cream sit at room temperature to soften, about 20 minutes.
• Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
• Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.

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.

CHOCOLATE PEANUT BUTTER ICE CREAM PIE

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.

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 MAPLE ICE CREAM PIE

Steps:

• In a large bowl, combine the ice cream, syrup and peanut butter until smooth. Transfer half into each crust. Cover and freeze for 2-3 hours. Just before serving, sprinkle with peanuts.

PEANUT BUTTER-FUDGE-ICE CREAM PIE

Steps:

• In ungreased 8-inch round cake pan, spread cereal evenly. Drop ice cream by small spoonfuls on top of cereal. Rinse metal spoon with hot water; wipe dry. With back of hot spoon, spread ice cream evenly in pan, pressing down firmly and reheating spoon as needed.
• In small microwavable bowl, mix fudge topping and peanut butter until well blended. Microwave on High 20 seconds. Stir to blend; continue to microwave on High in 5-second increments until mixture can be stirred smooth and is pourable.
• Pour topping mixture into small resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Drizzle mixture over ice cream. Freeze until firm, at least 2 hours. Cut into wedges to serve. Reheat and serve any remaining topping with pie.

PEANUT BUTTER ICE CREAM PIE II

Steps:

• In a large bowl, mix ice cream and peanut butter together. Pour into pie crust and freeze until ice cream is firm. Serve and enjoy!

LOGAN'S ROADHOUSE PEANUT BUTTER ICE CREAM PIE

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!

CHOCOLATE PEANUT BUTTER ICE CREAM PIE

Steps:

• Directions: PREHEAT oven to 350° F. Grease 9-inch pie plate. PRESS 20 squares of cookie dough onto bottom and up side of prepared pie plate. BAKE for 18 to 22 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 1/4 cup peanut butter and 1/4 cup peanuts in medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik and additional chopped peanuts. Freeze for at least 2 hours or overnight. BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies. THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie. Cut into wedges.