4 Ingredient Peanut Butter Ice Cream Pie Recipes

PEANUT BUTTER ICE CREAM PIE I

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.

PEANUT BUTTER ICE CREAM PIE

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!

4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE

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 ICE CREAM PIE

Steps:

• Crust: Finely chop peanuts (Food processor works best).
• Mix butter with nuts.
• Press mixture into pie pan until it covers entire pan and put in freezer until filling is ready.
• Filling: Mix together ice cream, karo syrup and peanut butter.
• I found that a Kitchen Aid Mixer or Food Processor works best to mix.
• Once mixture is blended together add in peanuts and coconut.
• Scoop mixture into pie crust.
• It will be fairly soft and should smooth out evenly pretty easily.
• Freeze until ready to serve.
• I usually make this a few hours before serving, so it has a chance to freeze again (It makes serving much easier if the pie is froze).

PEANUT BUTTER CREAM PIE

Steps:

• In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.