Peanut Butter Cup Ice Cream Pie
- Ready In:
- 3hrs 30mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 pint vanilla ice cream
- 20 miniature peanut butter cups, chilled and coarsely chopped
- 9 inches graham cracker pie crust
- 3⁄4 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
directions
- Let ice cream stand at room temperature until slightly softened, about 15 minutes. Place ice cream and peanut butter cups in a large mixing bowl and stir with a wooden spoon until well combined. Transfer ice cream mixture to prepared crust and smooth with back of wooden spoon. Place pie in freezer.
- Combine heavy cream, sugar, and vanilla in a large bowl and whip with an electric mixer on medium-high speed until cream holds soft peaks.
- Remove pie from freezer and smooth whipped cream over ice cream. Freeze until whipped cream is firm, then cover lightly with plastic wrap and freeze until pie is firm, at least 3 hours and up to 1 week.
- To serve, let pie stand on counter to soften for 5 to 10 minutes before slicing. Serve with hot fudge sauce on side if desired.
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RECIPE SUBMITTED BY
<p>I am a mother of two girls, and work outside the home. We are Christian and love the outdoors. I love trying new foods and recipes, especially healthy ones.</p>