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 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 cups vanilla ice cream, softened
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 cup mini peanut butter cups, chopped
- 1/2 cup chocolate syrup
Instructions
- Preheat your oven to 350°F (175°C) to prepare for the cookie crust.
- 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.
- 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.
- 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.
- 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.
- Fold in the chopped mini peanut butter cups gently into the ice cream mixture, ensuring they are evenly distributed.
- 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.
- Cover the pie with plastic wrap and place it in the freezer for at least 2 hours, or until the ice cream is firm.
- Before serving, drizzle chocolate syrup over the top of the pie for added flavor and decoration.
- Slice the pie into 8 servings and enjoy your delicious Peanut Butter Cup Cookie Ice Cream Pie!
Tips
- Softening Ice Cream: Let the vanilla ice cream sit at room temperature for 10-15 minutes before mixing to ensure smooth blending.
- Crust Technique: Press the cookie crumb mixture firmly and evenly into the pie pan. A measuring cup can help create a uniform crust.
- Freezing Hack: For a cleaner slice, freeze the pie for at least 4 hours or overnight for the best texture.
- Peanut Butter Cup Prep: Chop the mini peanut butter cups into smaller pieces for more even distribution in the filling.
- Serving Tip: Let the pie sit at room temperature for 5-10 minutes before serving to make slicing easier.
- Make-Ahead Magic: This pie can be prepared up to 3 days in advance, making it perfect for entertaining.
- 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
