4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE
Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Let the ice cream sit at room temperature to soften, about 20 minutes.
- Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
- Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.
PEANUT BUTTER S'MORES ICE CREAM PIE
Provided by Valerie Bertinelli
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the 1/3 cup peanut butter, confectioners' sugar and heavy cream in a medium bowl and beat with an electric mixer until light and creamy, about 2 minutes. Spoon the mixture into the bottom of the pie crust and smooth evenly. Freeze until slightly firm, about 20 minutes.
- Spoon the softened ice cream on top of the peanut butter cream and spread to fill the pie crust. Freeze until very firm, at least 2 hours.
- Mound the marshmallows in the center of the pie and torch them with a kitchen torch; you can also broil them in the oven, but watch them carefully if you do. Warm the remaining 2 tablespoons peanut butter in the microwave until pourable, about 30 seconds. Drizzle the chocolate syrup and peanut butter over the pie. Freeze until ready to serve.
PEANUT BUTTER ICE CREAM PIE
Peanut butter and chocolate reign supreme as the best flavor duo thanks to this incredible cookie-crusted ice cream pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, stir all crust ingredients until well mixed. Press mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes. Freeze 10 minutes. Meanwhile, place both ice creams in refrigerator to soften, about 20 to 30 minutes.
- In medium bowl, stir together chocolate chips, peanut butter and salt. In 1-quart saucepan, heat whipping cream and corn syrup over low heat until hot but not boiling. Pour over peanut butter mixture; cover bowl with plastic wrap. Let stand 1 minute; stir until smooth.
- Spread 1/3 cup of the chocolate-peanut butter sauce in bottom of chilled crust. Sprinkle with cocktail peanuts. Spoon 3 cups of the peanut butter ice cream over top; spread evenly. Quickly and carefully spread 1/2 cup chocolate-peanut butter sauce over ice cream (it will start to freeze). With small ice cream scoop or tablespoon, alternate scoops of chocolate ice cream and remaining 1 cup peanut butter ice cream over top, covering pie and achieving bubble look.
- Sprinkle chocolate-covered peanuts over top. Drizzle with remaining chocolate peanut butter sauce. Freeze 5 hours or until firm. Place pie in refrigerator 30 minutes before cutting to soften slightly.
Nutrition Facts : Calories 720, Carbohydrate 69 g, Cholesterol 70 mg, Fat 7, Fiber 5 g, Protein 13 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 47 g, TransFat 1 g
PEANUT BUTTER ICE CREAM PIE I
For the peanut butter lovers in our family!
Provided by Carolyn
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
- Bake crust in preheated oven for 8 minutes. Chill.
- In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 41.3 g, Cholesterol 44.3 mg, Fat 31.7 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 415.7 mg, Sugar 27.3 g
SALTED PB&J ICE CREAM PIE
Peanut butter, jelly, and buttery crackers, now updated in no-churn ice cream pie form. Any nut or seed butter (creamy or crunchy!), jam or jelly, or cracker combo will work-tahini with strawberry jam or almond butter with cherry compote. The only real limit is your imagination.
Provided by Sohla El-Waylly
Categories Bon Appétit Dessert Frozen Dessert Ice Cream Pie Peanut Butter Jam or Jelly Milk/Cream Peanut Egg Vegetarian Soy Free Tree Nut Free Kid-Friendly Summer
Yield 8 servings
Number Of Ingredients 14
Steps:
- Crust:
- Preheat oven to 275°F. Place crackers in a deep pie dish (a shallower one will work but you may have some filling left over) and gently crush with your hands until you have a mix of dime-size pieces, small crumbs, and everything in between. Add peanuts, brown sugar, and salt and toss to combine. Drizzle in butter and toss to evenly coat. Using your hands and the bottom of a measuring cup, press firmly and evenly into bottom and up sides of dish. (Mixture will look and feel crumbly, but it will hold together when baked.) Bake crust until a shade darker, 20-25 minutes. Let cool.
- Do Ahead: Crust can be baked 3 days ahead. Store tightly wrapped at room temperature, or freeze up to 1 month.
- Filling and assembly:
- Pour water into a medium saucepan to come 1½" up the sides and bring to a bare simmer over medium-low heat. Whisk eggs, brown sugar, and salt in a large heatproof bowl just to combine (or use the bowl of a stand mixer if you've got one). Set over saucepan (bowl should not touch water) and heat egg mixture, stirring constantly with a heatproof rubber spatula, until sugar dissolves, about 4 minutes (mixture will no longer feel gritty when rubbed between your fingers). If you are concerned about undercooked eggs, heat mixture longer, still stirring constantly, until an instant-read thermometer registers 165°F, about 3 minutes more. Remove bowl from heat and add vanilla to egg mixture. Using an electric mixer, beat on high speed until thick and pale and doubled in volume, about 10 minutes. (Or, if using a stand mixer, beat with the whisk attachment, 6-8 minutes.)
- Using spatula, mix peanut butter in another large bowl to loosen up and smooth out. Stir one third of egg mixture into peanut butter to lighten, then gently fold in half of remaining egg mixture, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl, until just combined. Repeat with remaining egg mixture (it will lose a lot of volume, and that's okay).
- Starting on low speed and gradually increasing to medium-high, beat cream in the same bowl you used for egg mixture (no need to wash) until soft peaks form, about 2 minutes. Gently fold into peanut butter mixture and scrape into crust. Dollop jelly all over; swirl with a butter knife. (For more defined swirls, freeze pie 30 minutes before adding jelly.) Freeze at least 8 hours before serving.
- To slice, run a chef's knife under hot water to warm up the blade, then wipe to clean and dry between slices. Use an offset spatula or fork to loosen slices from dish. If pie is frozen very hard, you may need to let it temper in the fridge 30 minutes before serving.
- Do Ahead: Pie can be made 2 weeks ahead. Wrap tightly and freeze.
PEANUT ICE CREAM PIE
Everyone is nuts about this rich refreshing pie. It comes in handy as a quick and easy no-bake dessert for church dinners, card parties, showers and drop-in company. Judges at a northwest Kansas fair declared it a grand-prize winner.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Spoon half of the ice cream into crust. , In a small bowl, combine the corn syrup and peanut butter; spoon half over ice cream. Sprinkle with half of the peanuts. Repeat layers. Freeze until firm.
Nutrition Facts : Calories 481 calories, Fat 28g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 399mg sodium, Carbohydrate 55g carbohydrate (32g sugars, Fiber 2g fiber), Protein 9g protein.
PEANUT BUTTER ICE CREAM PIE
This is a wonderful summer treat for all peanut butter and ice cream lovers. It's very simple to make, but be sure to plan ahead, as it needs to set up in the freezer for 3 to 4 hours. If you don't care for chocolate, you can substitute graham cracker pie crusts. Time preparing includes freezing time.
Provided by october sky
Categories Pie
Time 4h5m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
- Stir in the Cool Whip until well blended.
- Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
- Take out about 10 minutes before serving for easier slicing. Enjoy!
REESE'S PEANUT BUTTER CUP ICE CREAM PIE RECIPE
This Reese's Peanut Butter Cup Ice Cream Pie is a quick and delicious summer treat, that requires no baking, and simple ingredients.
Provided by Camille Beckstrand
Categories Dessert
Time 3h10m
Number Of Ingredients 5
Steps:
- Spread softened ice cream in pie crust until it is level and even (I found that I didn't quite use the full half gallon, but you can if you want). Sprinkle chopped Reese's on top of the ice cream, until they completely cover the ice cream and are evenly spread out.
- Place your chocolate chips in a microwave-safe bowl and microwave until melted (I usually do 30 second intervals- stirring in between each interval- until the chocolate is melted and smooth). Do the same with the peanut butter and melt until creamy and smooth.
- Drizzle the melted chocolate and melted peanut butter on top of the Reese's candy.
- Place in the freezer for at least 3-4 hours before serving. When ready to serve, remove pie from freezer and let thaw for 5-10 minutes- it will make cutting much easier.
Nutrition Facts : Calories 554 kcal, Carbohydrate 58 g, Protein 11 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 104 mg, Sodium 240 mg, Fiber 2 g, Sugar 51 g, ServingSize 1 serving
PEANUT BUTTER ICE CREAM PIE
This recipe has been a family favorite for nearly 30 years. I often have a pie handy in the freezer to serve unexpected guests. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set., In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting.
Nutrition Facts :
PEANUT BUTTER ICE CREAM PIE - HOLD ON TO YOUR LIPS
This ice cream pie is so incredibly good. I can't even explain how wonderful it is. It's so easy to make too. Try it, you'll make it again and again!
Provided by Sarah in New York
Categories Frozen Desserts
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine Oreos and butter and mix well.
- Press into pie dish to form a crust going 3/4 of the way up the sides.
- Mix ice cream, peanut butter & vanilla until well blended and smooth.
- Pour into crust.
- Freeze for a few hours (until frozen).
- Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.
Nutrition Facts : Calories 615.9, Fat 44.5, SaturatedFat 16.8, Cholesterol 59.6, Sodium 453.9, Carbohydrate 45.3, Fiber 4.7, Sugar 29.3, Protein 14.2
More about "peanut ice cream pie food"
CHOCOLATE PEANUT BUTTER ICE CREAM PIE RECIPE - THE …
From themom100.com
Cuisine AmericanCategory DessertServings 10Total Time 2 hrs 20 mins
- Let the pie crust sit at room temperature for 15 to 20 minutes before starting. To blind bake the crust, transfer it to a 9-inch pie pan (save the parchment!) gently pressing it into the pan, into the corners and up the sides. Fold the edges underneath themselves to form a thick rim that hangs just over the edge of the pie pan. Place the crust into the freezer and chill for 30 minutes to one hour (you can also do this and leave it overnight, if you want to get this step done ahead of time).
- Before you take the pie out, preheat the oven to 375°F. Prick the crust in several places with a fork. Line the inside of the crust with the parchment paper the dough was originally rolled with, then fill it with dry rice or dried beans. Bake the crust for 20 minutes, then carefully remove the parchment with the grains or beans inside. Return the crust to the oven and bake for another 18 to 20 minutes or so, until the crust is golden. Remove and let cool completely on a wire rack.
- Take both ice creams out of the freezer and let soften slightly. In a medium sized bowl, combine the vanilla ice cream with 3/4 of the peanut butter cups, blending until they are well combined.
- Scoop half of the chocolate ice cream into the cooled crust, spread it evenly, and smooth the top with an offset spatula or the back of a spoon. Turn the vanilla ice cream with the peanut butter cups on top of the chocolate ice cream (see Cooking Tip), and spread that out evenly, trying not to disrupt the bottom chocolate ice cream layer. Scoop the remaining chocolate ice cream on top, and smooth out that layer. Return the pie to the freezer to firm up completely, at least 3 hours, and up to 5 days. If you are storing the pie for more than a few hours cover the top tightly with plastic wrap.
PEANUT BUTTER ICE CREAM PIE - FOOD MAMMA
From foodmamma.com
Reviews 2Estimated Reading Time 1 min
NO-BAKE PEANUT BUTTER-FUDGE ICE-CREAM PIE RECIPE ...
From myrecipes.com
Servings 8Total Time 8 hrs 40 mins
PEANUT BUTTER ICE CREAM PIE RECIPE: A DREAMY DAIRY …
From godairyfree.org
5/5 (2)Estimated Reading Time 3 minsServings 12Total Time 20 mins
PEANUT BUTTER AND ICE CREAM PIE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 8-10Energy 387 CaloriesCarbohydrate 37 gFat 24 g
PEANUT BRITTLE ICE CREAM PIE | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
5/5
PEANUT BUTTER-PECAN PRALINE ICE CREAM PIE - LOVE OF FOOD
From loveoffood.sodexo.com
Calories 859Sat Fat 12gCalories from Fat 422Total Fat 46g
ICE CREAM PIE RECIPES | ALLRECIPES
From allrecipes.com
EASY PEANUT BUTTER ICE CREAM PIE RECIPE - BREYERS
From breyers.com
CHOCOLATE-PEANUT BUTTER ICE-CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 1
- Process cookies and peanuts in a food processor until finely crumbled. Add melted butter, and process until blended.
- Stir together chocolate ice cream and chopped candies; spoon into piecrust. Freeze at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.
- Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and, if desired, coffee liqueur. Drizzle over pie.
PEANUT BUTTER LOVERS ICE CREAM PIE - TASTES LOVELY
From tasteslovely.com
5/5 (1)Total Time 2 hrs 30 minsCategory DessertCalories 599 per serving
- Put the NUTTER BUTTER cookies in a food processor, and pulse until they are crumbs. Add the melted coconut oil, and pulse until combined. Will look like wet sand.
- In a small microwave safe bowl, combine the chocolate chips, peanut butter and coconut oil. Microwave for 1 minute. Allow to sit for a minute. Then stir. Microwave for an additional 30 seconds if necessary to melt completely.
- Remove from the pie from the freezer. If your pie has been freezing for longer than 2 hours, let it sit at room temperature for 20 minutes so it is easier to slice and serve. Slice, drizzle with the chocolate peanut butter sauce, and serve immediately.
PEANUT BUTTER ICE CREAM PIE - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 4Category DessertCuisine AmericanTotal Time 2 hrs 15 mins
- For the graham cracker crust: Pre-heat the oven to 350°F. Crush the graham crackers in a food processor or resealable plastic bag. Transfer the crumbs into a bowl and stir in the melted butter. Press mixture into bottom and side of a 9-inch pie pan. Bake until golden and set, about 5 minutes. Set aside to cool completely.
- For the filling: Remove ice cream from the freezer and allow to soften slightly. Transfer to a large bowl, and mix in the peanut butter cups. Carefully spoon the ice cream mixture into the cooled crust and spread evenly on top. Cover and freeze until very firm, about 2 hours.
- Top individual servings with chocolate sauce and crushed peanuts, if desired. Cover and freeze any remaining pie.
PEANUT BUTTER ICE CREAM PIE | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 1Total Time 8 hrs 10 minsCategory Tags
- Place softened ice cream in large bowl; stir until it looks like soft serve ice cream. Quickly stir in 1/4 cup peanut butter topping. (Do NOT overmix. You want to see streaks of the topping throughout the ice cream).
- Spread ice cream mixture in crumb crust. Cover; freeze 6 to 8 hours or until firm. Serve with remaining peanut butter topping. Garnish with whipped topping.
PEANUT BUSTER PARFAIT ICE CREAM PIE - DQ COPYCAT RECIPE ...
From cheneetoday.com
Ratings 7Calories 526 per servingCategory Dessert
- Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat at 15-second intervals until chocolate chips begin to melt. Stir until ganache is fully mixed and smooth.
- Combine cookie crumbs and melted butter in a medium bowl and stir to saturate cookies with butter. Press into sides and bottom of pie pan.
- Spread one-half of ice cream over chocolate in pie pan and top with ½ cup of peanuts, followed by one-half of remaining chocolate ganache. Repeat with second half of ice cream, remaining peanuts, and another drizzle of ganache on top.
PEANUT BUTTER CUP ICE CREAM PIE (CHOCOLATE ... - EASY RECIPES
From thecookierookie.com
4.6/5 (33)Total Time 10 minsCategory DessertCalories 149 per serving
- Microwave hot fudge according to instructions on jar and set aside. Allow to cool for 3-4 minutes (but not until completely hard. It should still be stirrable)
- Pour mixture into premade pie crust (you may have a bit extra. Leave a bit of room at the top of the crust)
PEANUT BUTTER OREO ICE CREAM PIE - COOK NOURISH BLISS
From cooknourishbliss.com
5/5 (1)Total Time 45 minsCategory DessertCalories 451 per serving
- Place 25 oreo cookies (cream and all) into the bowl of a food processor. Process until finely crushed. If you don’t have a food processor, place the oreos in a large ziploc bag and crush using a rolling pin until the oreos have a fine consistency.
- In a medium bowl, add the crushed oreos and the melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch pie dish. Place the dish in the freezer for about 10 to 15 minutes.
- Meanwhile, in a large bowl, whisk together the sweetened condensed milk, peanut butter and vanilla extract. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream. Whip on high speed until stiff peaks forms, about 3 to 5 minutes. Add the whipped cream to the bowl with the condensed milk. Gently fold together.
BEST PEANUT BUTTER S'MORES ICE CREAM PIE RECIPES | VALERIE ...
From foodnetwork.ca
3/5 (3)Servings 8
PEANUT ICE CREAM PIE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Servings 6-8Total Time 20 minsCategory DessertsCalories 481 per serving
4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE RECIPE
From foodnetwork.ca
3/5 (15)Category Dessert,PeanutServings 6-8Total Time 2 hrs 35 mins
PEANUT BUTTER ICE CREAM PIE - NEW ENGLAND TODAY
From newengland.com
Servings 8-10
PEANUT BUTTER PIE ICE CREAM POPS – IF THE SPOON FITS
From ifthespoonfits.com
Servings 9Total Time 1 hrEstimated Reading Time 8 mins
PEANUT BUTTER “ICE CREAM” PIE WITH CHOCOLATE COOKIE CRUMB ...
From ilovepeanutbutter.com
Servings 8-10Total Time 2 hrs 30 mins
PEANUT BUTTER ICE CREAM PIE RECIPE - COOK.ME RECIPES
From cook.me
Cuisine AmericanCalories 476 per servingTotal Time 6 hrs 20 mins
LIGHT PEANUT BUTTER ICE CREAM PIE RECIPE - RECIPES.NET
From recipes.net
1/5 Servings 12Cuisine AmericanTotal Time 6 hrs 15 mins
CHOCOLATE PEANUT BUTTER ICE CREAM PIE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
PEANUT BUTTER ICE CREAM PIE I RECIPE - FOOD NEWS
From foodnewsnews.com
PEANUT ICE CREAM PIE RECIPE - FOOD NEWS
From foodnewsnews.com
PEANUT ICE CREAM PIE RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE RECIPE ...
From kitcheninfinity.com
ICE CREAM PIE WITH PEANUT BUTTER + COOKIE BUTTER - YOUTUBE
From youtube.com
FROZEN REESE'S PEANUT BUTTER PIE - THERESCIPES.INFO
From therecipes.info
ICE CREAM PIE CRUST - RECIPES | COOKS.COM
From cooks.com
CHOCOLATE PEANUT BUTTER CUP ICE CREAM PIE - MOMTASTIC
From momtastic.com
PEANUT BUTTER ICE CREAM BAR, CANDY BAR PIE NUTRITION FACTS ...
From eatthismuch.com
HAAGEN-DAZS ICE CREAM, PEANUT BUTTER PIE NUTRITION FACTS
From fastfoodnutrition.org
PEANUT ICE CREAM PIE - RECIPES - COOKS.COM
From cooks.com
PEANUT BUTTER ICE CREAM PIE - PINTEREST
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love