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Fudgy Peanut Butter Cup Pie

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“Decadent, delicious and addicting! Moose Tracks ice cream is a good type to use for this. Cook time is actually freeze time. Adapted from Southern Living, October 2004”
2hrs 30mins

Ingredients Nutrition

  • 1 (1 3/4 quart) container vanilla ice cream with peanut butter cups and fudge
  • 13 cup creamy peanut butter or 13 cup chunky peanut butter
  • 6 ounces ready-made chocolate crumb crusts
  • 3 58 ounces peanut butter cups, halved
  • Magic Shell ice cream topping (chocolate-peanut butter flavored)


  1. Let container of ice cream stand at room temperature for 20 minutes, to soften.
  2. Spread peanut butter over crust; freeze 10 minutes.
  3. Spread softened ice cream evenly over peanut butter in crust. Arrange peanut butter cup candy halves, cut side down, around edges of crust. Drizzle chocolate-peanut butter shell coating evenly over ice cream.
  4. Freeze at least 2 hours before serving. Cut frozen pie with a warm knife to serve.

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