Rosalies Ice Cream Pie With Peanut Butter Crust Recipes

ROSALIE'S ICE CREAM PIE WITH PEANUT BUTTER CRUST

Steps:

• Place 1 pint vanilla ice cream in refrigerator to soften slightly, about 20 minutes.
• Meanwhile, in large bowl, stir peanut butter and corn syrup until blended, then add rice krispies, stirring until well coated.
• Spray a 9 or 10 inch pie plate with cooking spray, then press cereal mixture onto bottom and up sides and form a"stand up" edge.
• Evenly spread one pint softened ice cream on crust; freeze until firm, about 1 hour.
• Meanwhile, prepare fudge sauce: in 2 quart saucepan over medium heat, cook sugar, cocoa, heavy cream and butter until mixture is smooth and boils, stirring constantly.
• Remove saucepan from heat; stir in vanilla, and cool fudge sauce slightly.
• Remove pie from freezer and pour 1 and 1/4 cups fudge sauce over ice cream.
• Return pie to freezer and freeze until fudge sauce hardens, about 20 minutes.
• Remove second pint of ice cream from its container to medium bowl and let stand at room temperature stirring occasionally, until its of smooth spreading consistency but NOT melted.
• Remove pie from freezer and spread ice cream over fudge sauce.
• Drizzle remaining fudge sauce over ice cream to make a pretty design.
• Return pie to freezer; freeze until firm, at least 3 hours.
• If not using the same day, when firm, wrap with plastic wrap and foil and put back in freezer.
• There is usually extra fudge sauce which I spoon over pie when serving.
• Remove pie from freezer for about 10 or 15 minutes to ease slicing.

SUPER EASY AND DELICIOUS PEANUT BUTTER ICE CREAM PIE

Steps:

• In a large bowl, mix together the peanut butter, whipped topping and ice cream.
• Pour into either a graham cracker or chocolate crust, whichever is preferred.

PEANUT BUTTER ICE CREAM PIE - HOLD ON TO YOUR LIPS

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.

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:

• 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 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!