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Chocolate Peanut Butter Ice Cream Pie

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“This is an easy recipe....very little work involved and quick to put together. The major time involved is leaving the pie in the freezer to set! The 6 hours and 15 minutes of freezer time are not included in the prep or cooking time!”
READY IN:
20mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 21 cream-filled chocolate sandwich cookies (I use Oreos)
  • 12 cup dry-roasted unsalted peanuts
  • 14 cup butter, melted
  • 3 pints chocolate ice cream, softened
  • 8 (1 5/8 ounce) packages peanut butter cups, coarsely chopped (I use Reeses)
  • 1 (8 ounce) jar fudge sauce
  • 14 cup strong brewed coffee
  • 2 tablespoons coffee liqueur (optional)

Directions

  1. Process cookies and peanuts in a food processor until finely crumbled, Add butter, and process until blended.
  2. Press crumb mixture into a 9-inch deep-dish pieplate; freeze for 15 minutes.
  3. 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.
  4. Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and coffee liqueur. Drizzle over pie.

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