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Peanut Butter Ice Cream Pie

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“A cool Summer treat from Nestle! Prep time includes time to chill.”
READY IN:
2hrs 35mins
SERVES:
8
YIELD:
1 9inch pie
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) packagenestle refrigerated chocolate chip cookie dough, softened and divided
  • 12 cup peanut butter, divided
  • 1 pint vanilla ice cream or 1 pint soy ice cream, softened
  • 14 cup chopped peanuts, plus extra for sprinkling,if desired
  • 3 tablespoons chocolate syrup

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a 9-inch pie plate.
  3. Press 3/4 package cookie dough onto bottom and sides of prepared pie plate.
  4. Bake for 15 to 20 minutes, or until golden brown; flatten down with back of spoon to form pie shell.
  5. Cool completely on wire rack.
  6. Spread 1/4 cup peanut butter over crust.
  7. Mix ice cream, remaining peanut butter and 1/4 cup peanuts in a medium bowl.
  8. Spoon into cookie crust; spread evenly.
  9. Drizzle with chocolate syrup and additional peanuts.
  10. Freeze for at least 2 hours or overnight.
  11. Bake remaining cookie dough according to package directions.
  12. Cool completely on wire rack; crumble cookies.

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