Calling All Peanut Butter Lovers!!
This Peanut Butter Ice Cream Pie recipe is so simple and the perfect summer dessert for all of your summer get togethers. This is also a no-bake recipe, which makes things even better! There is nothing like a low maintenance summer dessert if you ask me! It also uses Reese's, a family favorite here!
Here's the Recipe!
Ingredients:
1/2 Gallon Peanut Butter Ice Cream
10-12 Reese's Peanut Butter Cups
1 Graham Cracker Crust
1/3 cup of Peanut Butter
Hershey's Chocolate Shell Topping
Add the peanut butter to the graham cracker pie crust and spread the peanut butter across the pie crust bottom. If you microwave the peanut butter for 15-20 seconds, that makes it a little easier to spread.
2. Place the pie crust in the freezer for 10 minutes, and remove the ice cream from the freezer, placing on the counter to defrost while the pie crust sets.
3. Remove the pie crust from the freezer and spread the slightly defrosted ice cream into the pie crust. Slice the Reese's in half, and then place around the edges of the pie crust. Crush the remaining Reese's and place around the top.
4. Drizzle the Hershey's Chocolate Shell Topping on top of the Ice Cream Pie.
5. Place Ice Cream Pie in the freezer and let set for 2 hours.
For a more polished, homemade look, I like to transfer the graham cracker pie crust from the tin that it comes in from the store into a glass pie crust. Here's some of my favorites!
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