Peanut Butter Cup Cookie Ice Cream Pie

Peanut Butter Cup Cookie Ice Cream Pie

Imagine a dessert that combines the irresistible crunch of chocolate cookie crust, the creamy richness of vanilla ice cream, and the decadent allure of peanut butter cups—all in one mind-blowing pie! This Peanut Butter Cup Cookie Ice Cream Pie is not just a dessert; it's a flavor explosion that will make your taste buds dance and your guests beg for the recipe. Whether you're looking to impress at a summer gathering or satisfy a late-night sweet craving, this show-stopping pie is about to become your new obsession.

Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings

Ingredients

  1. 1 1/2 cups chocolate cookie crumbs
  2. 1/2 cup unsalted butter, melted
  3. 2 cups vanilla ice cream, softened
  4. 1 cup creamy peanut butter
  5. 1/2 cup powdered sugar
  6. 1 cup mini peanut butter cups, chopped
  7. 1/2 cup chocolate syrup

Instructions

  1. Preheat your oven to 350°F (175°C) to prepare for the cookie crust.
  2. In a medium mixing bowl, combine the chocolate cookie crumbs and melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand.
  3. Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the back of a measuring cup or your fingers to ensure an even layer.
  4. Bake the crust in the preheated oven for 10-12 minutes, or until it is set and slightly firm. Remove from the oven and allow it to cool completely.
  5. While the crust is cooling, prepare the filling. In a large mixing bowl, combine the softened vanilla ice cream, creamy peanut butter, and powdered sugar. Use a hand mixer or spatula to blend until smooth and creamy.
  6. Fold in the chopped mini peanut butter cups gently into the ice cream mixture, ensuring they are evenly distributed.
  7. Once the crust has cooled, spoon the peanut butter ice cream mixture into the cookie crust. Spread it evenly with a spatula, smoothing the top as needed.
  8. Cover the pie with plastic wrap and place it in the freezer for at least 2 hours, or until the ice cream is firm.
  9. Before serving, drizzle chocolate syrup over the top of the pie for added flavor and decoration.
  10. Slice the pie into 8 servings and enjoy your delicious Peanut Butter Cup Cookie Ice Cream Pie!

Tips

  1. Softening Ice Cream: Let the vanilla ice cream sit at room temperature for 10-15 minutes before mixing to ensure smooth blending.
  2. Crust Technique: Press the cookie crumb mixture firmly and evenly into the pie pan. A measuring cup can help create a uniform crust.
  3. Freezing Hack: For a cleaner slice, freeze the pie for at least 4 hours or overnight for the best texture.
  4. Peanut Butter Cup Prep: Chop the mini peanut butter cups into smaller pieces for more even distribution in the filling.
  5. Serving Tip: Let the pie sit at room temperature for 5-10 minutes before serving to make slicing easier.
  6. Make-Ahead Magic: This pie can be prepared up to 3 days in advance, making it perfect for entertaining.
  7. Variation Ideas: Experiment with different cookie crumbs or swap mini peanut butter cups with other candy pieces for a personalized touch.

Nutrition Facts

Calories: 550kcal

Carbohydrates: 45g

Protein: 12g

Fat: 38g

Saturated Fat: 18g

Cholesterol: 60mg

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