Tobins' Tastes: Peanut Butter Ice Cream Pie

Monday, March 5, 2012

Peanut Butter Ice Cream Pie

A picture is worth a thousand calories right? A slice of my mom's Peanut Butter Ice Cream Pie probably comes pretty close to hitting that mark but it is so worth it.

This is a dessert I usually save for summer time but here in South Florida it was so warm last week you would have thought it was June so I figured why not?

As simple as the ingredients are it can get a little tricky when it comes to the melted ice cream so you will want to make sure that you have set aside some uninterrupted time to make this. My phone would not stop ringing while I was making this last week and I just couldnt' stop to answer it. Time was of the essence : )

The great thing about this dessert is that it covers all the bases. It has chocolate, peanut butter, ice cream and some crunch from the cashews too. Hopefully you won't feel the need to wait till summer to try it out!

Peanut Butter Ice Cream Pie (my mom's recipe)
  • 1 graham cracker crust ( I bought it but I guess you can make one too)
  • 1/2 cup. creamy peanut butter
  • 1/4 cup honey
  • 1 qt. vanilla ice cream softened
  • 1/2 cup cashews, chopped
  • 6 oz. fudge topping
1.) Mix together the honey and peanut butter until completely smooth.
2.) Stir mixture into softened ice cream. Make sure that the ice cream is soft enough to allow you to mix in the peanut butter/honey really well to incorporate it into every bite.
3.) Spoon half of the ice cream mixture into the pie crust. Be careful not to smooth it out to roughly because I have cracked the pie crust this way a few times : )
4.) Sprinkle with half of the chopped cashews.
5.) Spoon half of the chocolate fudge on top of the cashews.

Not pretty, but man do those clumps of fudge taste amazing!
6.) Spoon the remainder of the ice cream mixture on top and sprinkle with the rest of the cashews.

7.) Drizzle remaining fudge on top. You may have to warm the fudge up a little to make it easier to drizzle. Work quickly though because as the ice cream melts it can start to over flow the pie crust. I bought the extra large pie crust this time and that really helped with the overflow problem.

8.) Freeze for at least 12 hours before serving or overnight if possible.

Enjoy! You can tell we sure did (and our dinner guests helped too!)...

“I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”
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