Chocolate Peanut Butter Ice Cream Pie

“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:
Metric

Ingredients Nutrition

  • 21 cream-filled chocolate sandwich cookies (I use Oreos)
  • 118.29 ml dry-roasted unsalted peanuts
  • 59.14 ml butter, melted
  • 1419.57 ml chocolate ice cream, softened
  • 8 (362.87 g) package peanut butter cups, coarsely chopped (I use Reeses)
  • 226.79 g jar fudge sauce
  • 59.14 ml strong brewed coffee
  • 29.58 ml 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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