Choco-Peanut Butter Ice Cream Pie

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Mod Of The Month July 2007
Trader Group
Choco-Peanut Butter Ice Cream Pie

Crust

11/2 cups graham cracker crumbs tablespoons sugar
2 tablespoons chopped salted peanuts
1/4 cup butter melted

Filling

2 cups chocolate ice cream softened slightly
4 cups vanilla ice cream, soften slightly
1/3 cup peanut better
2 tablespoons chopped salted peanuts
Chocolate flavored syrup
A 9-inch or 10-inch pie pan. Do not use an 8-inch pie pan.
Heat oven to 350. In small bowl stir together all crust ingredients. Press on bottom and up sides of pie pan. Bake for 6 to 8 minutes or lightly browned. Cool completely.
Spread softened chocolate ice cream over bottom of cooled pie crust. Freeze until firm (about 30 minutes).
In large mixer bowl combine vanilla ice cream and peanut butter. Beat at low speed, scraping bowl often, until peanut butter is evenly distributed. Freeze until ice cream and peanut butter mixture holds sot mounds (30 to 40 minutes).
Spoon ice cram and peanut butter mixture over chocolate ice cream layer. Spread to edges of crust, mounding slightly higher in center. Sprinkle with 2 teaspoons chopped peanuts. freeze for 4 to 5 hours or until firm.
Let stand at room temperature 5 minutes before serving; drizzle with chocolate syrup.
 
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