Peanut Butter Ice Cream Pie Recipe
A crispy chocolate rice krispie crust holds a velvety smooth peanut butter ice cream in this easy no bake fantastic dessert that anyone can make.
Servings: 12 servings
Calories: 546kcal
Equipment
- 9" Pie plate
Ingredients
Chocolate Rice Krispie Crust
- ½ cup honey roasted peanuts
- 5 ounces semisweet chocolate (140 grams)
- ⅓ cup honey
- 4 tablespoons unsalted butter (58 grams)
- 2 ½ cups rice krispies (62 grams)
Peanut Butter Ice Cream
- 2 cups heavy cream
- 1 tablespoon vanilla
- 1 14 oz can sweetened condensed milk
- 1 cup creamy peanut butter
Finishing the Ice Cream Pie
- 1 cup heavy cream
- ¼ cup powdered sugar (30 grams)
- 1 ounce semisweet chocolate (28 grams)
- ¼ teaspoon vegetable oil
- 2 tablespoons reserved chopped honey roasted peanutss
Instructions
Chocolate Rice Krispies Crust
- Spray a 9" pie pan with non-stick baking release. Set aside.
- Place the peanuts in the bowl of a food processor and process until finely ground. Set aside 2 tablespoons to use with the finish.
- Combine the rice krispies and ground peanuts in a medium size bowl.
- Place the semisweet chocolate, honey and butter in a small saucepan. Heat over low, stirring frequently until smooth and the chocolate and butter are melted. Cool if hot.
- Pour the chocolate over the rice krispie mix and stir until everything is completely coated.
- Using a nitrite, vinyl glove or just a plastic bag as a glove press the crust evenly on the bottom and up the sides of the pie pan. Use a table knife to press the crumbs against the side of the plate. Lightly spraying you gloves with a non-stick release will help keep the crust from sticking.
- Place in the freezer while you make the ice cream.
Peanut Butter Ice Cream
- Mix the condensed milk and peanut butter completely.
- Whip the heavy cream and vanilla to medium peaks. Add half the peanut butter mixture and beat on low to combine.
- Add the remaining peanut butter and beat on medium to mix. If it is not smooth, raise the speed to high and beat briefly to smooth out. All lumps should be gone.
- Pour into the chocolate pie crust and freeze until hard.
Finishing the Ice Cream Pie
- Whip the cream and powdered sugar to firm peaks.
- Melt the chocolate and oil together at half power in the microwave. Stir together.
- Drizzle the top of the frozen pie in several directions with the chocolate.
- Fit a piping bag with a #4 open star. Pipe a ruffle around the outer edge. Pipe a second ruffle next to the first on the inside. Sprinkle the reserved peanuts over the whipped cream.
- Store in the freezer.
- NOTE: To release the pie, leave it at room temperature for about 15 minutes. Go between the pie and the pie plate with a small metal spatula. You probably can't go all the way to the bottom of the pie plate but just loosen the top edge. At this point the entire pie should be able to be removed and placed on a cake board by simply placing a cake server under the bottom crust where it can be lifted out. This will make cutting it much easier. Cut into small slices as this is extremely rich.
Notes
Any crisped rice cereal can be subbed as long as it's like Rice Krispies.
The semisweet chocolate I used is Callebaut Callets #811. The callets look like chocolate chips but they are pure chocolate. However, any good chocolate is fine.
A basic raw honey is best here.
Be sure to use sweetened condensed milk and not evaporated milk which is a different product.
Heavy cream should be used due to its viscosity.
There will be some peanut butter ice cream left over for a treat another day.
Serve this in small pieces as it is very rich.
Use a commercial brand of peanut butter such as Jif or Peter Pan. A natural peanut butter isn't recommended.
Nutrition
Serving: 12servings | Calories: 546kcal | Carbohydrates: 30g | Protein: 9g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 143mg | Potassium: 319mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1387IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 3mg
