Peanut Butter Ice Cream Pie From Nestle Nesquik Recipes

PEANUT BUTTER ICE CREAM PIE

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.

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:

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

PEANUT BUTTER ICE CREAM PIE FROM NESTLE® NESQUIK™

Steps:

• PREHEAT oven to 350 degrees F. Grease a 9-inch pie plate.
• PRESS 3/4-package cookie dough onto bottom and sides of prepared pie plate.
• BAKE for 10 to 12 minutes, or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.
• SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining peanut butter and 1/4 cup peanuts in a medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik™ and additional peanuts. Freeze for at least 2 hours or overnight.
• BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.
• THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie; cut into wedges.

PEANUT BUTTER ICE CREAM PIE FROM NESTLE® NESQUIK™

Steps:

• PREHEAT oven to 350 degrees F. Grease a 9-inch pie plate.
• PRESS 3/4-package cookie dough onto bottom and sides of prepared pie plate.
• BAKE for 10 to 12 minutes, or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.
• SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining peanut butter and 1/4 cup peanuts in a medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik™ and additional peanuts. Freeze for at least 2 hours or overnight.
• BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.
• THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie; cut into wedges.

PEANUT BUTTER ICE CREAM PIE

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.

NESTLE QUIK CREAM PIE

Steps:

• Mix dry ingredients together.
• Slightly beat egg yolks and add milk.
• Add to dry ingredients and cook over medium heat until thick.
• Add vanilla and butter.
• Cool.
• Pour into baked pie shell.