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Peanut Butter Ice Cream Pie I

Read Reviews (24)

"For the peanut butter lovers in our family!" — Carolyn

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Original recipe makes 1 - 9 inch pie Change Servings

9 graham crackers, crushed
3/4 cup salted peanuts, finely chopped
1/4 cup white sugar
1/4 cup butter, melted

1 quart vanilla ice cream, softened
1/2 cup crunchy peanut butter
1/4 cup chopped salted peanuts

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Directions

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.

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This one wins five stars for taste as well as simplicity. I made it for my peanut-butter lover sons and they couldn't stop talking about it--AMAZING was the word I kept hearing. I wanted to take a picture of it for the website but it was gone too quickly!! One tip--when the recipe says "chill" on the crust, put it in the freezer for about an hour. That makes it much easier to put the ice cream/peanut butter mixture in it.

—BECKYDOD

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Jun 12, 2005

this is sooooooo good if you love peanutbutter!! The only problem i found is that you need to work quickly!! so keep that in mind and have everything ready... I added to the top of mine the chocolate that gets hard when you put it on ice cream- yummieeeeee.

—Claudette

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30 Ratings

Jun 09, 2004

Delicious (as long as you like peanut butter)! I used smooth peanut butter instead of crunchy. I also used no sugar added ice cream and Splenda instead of sugar. Because I used natural peanut butter, I added a little bit of Splenda to the ice cream/peanut butter mixture as well. Fantastic. Can't wait to try it with chocolate ice cream!

—DISNEYLANDGODDESS

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Sep 16, 2009

I used chocolate grahams, because that's what I had on hand...Oh my gosh, is this ever good. I used 9 "whole" graham crackers, it does not specify in the recipe what 9 means, 9 little rectangles or the entire cracker. This is easy and very tasty. I drissled chocolate syrup over each slice. Try this, whomever eats this will be impressed and want another piece!! By the way, I did not think this was too peanutty. I also used french vanilla ice cream.

—JANET

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Sep 23, 2005

Delicious! It was a hit!!!

—AKHINES

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Aug 14, 2005

This pie was incredibly easy to do and turned out terrific!! Just make sure you cut into small pieces, because it does get a little sweet at the end!

—Johanna

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Aug 10, 2008

I thought that this was a great recipe to use as a base for adding your own touches. I used chocolate graham crackers to make the crust. I also mixed peanut butter chips and chocolate chunks, and swirled ice cream fudge topping, into the peanut butter ice cream. It was fantastic!

—potatokat7

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Sep 10, 2003

Great for a hot day. Add a little chocolate on top makes it look wonderful.

—BOOMS69

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Nutrition

Calories
476 kcal
24%

Carbohydrates
41.3 g
13%

Cholesterol
44 mg
15%

Fat
31.7 g
49%

Fiber
3.7 g
15%

Protein
11.7 g
23%

Sodium
416 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peanut Butter Ice Cream Pie I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 476
Calories from Fat: 285

% Daily Value *
Total Fat 31.7g 49 %
Saturated Fat 10.9g 55 %
Cholesterol 44mg 15 %
Sodium 416mg 17 %
Potassium 395mg 11 %
Total Carbohydrates 41.3g 13 %
Dietary Fiber 3.7g 15 %
Protein 11.7g 23 %
Sugars 27.3g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 13 %
Iron 14 %
Thiamin 16 %
Niacin 57 %
Vitamin B6 10 %
Magnesium 26 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.