Peanut Butter Ice Cream Pie Recipe
dessert
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Easy peanut butter ice cream pie is a creamy, rich frozen dessert with a graham cracker crust that is simple to make and always a crowd favorite.
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Equipment
- Saucepan
- Mixing Spoon
- Mixing bowl
- Measuring cups
- 9 inch pie dish or springform pan
- Freezer
Ingredients
Filling
- 1 cup creamy peanut butter
- 1/2 cup brown sugar
- 1 quart vanilla ice cream softened
Graham Cracker Crust
- 1 1/2 cup graham crackers crushed
- 1/4 cup sugar
- 5 tbsp butter melted
Topping
- 1/4 cup peanuts crushed
Instructions
Make the Filling
- In a saucepan over low heat, melt peanut butter and brown sugar together, stirring until smooth.
- Add the softened ice cream and stir until the mixture is fully blended and creamy.
Make the Crust
- In a bowl, combine crushed graham crackers, sugar, and melted butter.
- Mix until evenly moistened.
- Press the mixture into the bottom and slightly up the sides of a 9 inch pie dish or springform pan.
Assemble and Freeze
- Pour the peanut butter mixture into the prepared crust and smooth the top.
- Freeze until firm, about 4 hours or overnight for best results.
Let the ice cream soften slightly before mixing for a smoother texture and easier blending.
Notes
You can use a store bought graham cracker crust to save time, or make your own using crushed graham crackers, sugar, and melted butter.
This pie freezes best when given enough time to fully set. For clean slices, freeze overnight and run a knife under warm water before cutting.
Crushed peanuts can be added on top for texture, but the pie has plenty of flavor without them.
Store leftovers covered in the freezer and allow slices to sit at room temperature for a few minutes before serving for the best texture.
This is a great ice cream scoop!