Description
This Peanut Butter Ice Cream Pie recipe combines a crunchy chocolate rice krispie crust with rich, creamy peanut butter ice cream, topped with whipped cream, chocolate drizzle, and roasted peanuts for a decadent frozen dessert. Perfect for peanut butter and chocolate lovers, this no-churn pie is easy to assemble and ideal for summer treats or special occasions.
Ingredients
Units
Scale
Chocolate Rice Krispie Crust
- 1/2 cup honey roasted peanuts
- 5 ounces semisweet chocolate (140 grams)
- 1/3 cup honey
- 4 tablespoons unsalted butter (58 grams)
- 2 1/2 cups rice krispies (62 grams)
Peanut Butter Ice Cream
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1 14 oz can sweetened condensed milk
- 1 cup creamy peanut butter
Finishing the Ice Cream Pie
- 1 cup heavy cream
- 1/4 cup powdered sugar (30 grams)
- 1 ounce semisweet chocolate (28 grams)
- 1/4 teaspoon vegetable oil
- 2 tablespoons reserved chopped honey roasted peanuts
Instructions
- Prepare the Chocolate Rice Krispies Crust: Spray a 9-inch pie pan with non-stick baking spray and set aside. Use a food processor to finely grind the honey roasted peanuts, reserving 2 tablespoons for the garnish. In a medium bowl, combine the ground peanuts and rice krispies. In a small saucepan over low heat, melt the semisweet chocolate, honey, and butter together, stirring frequently until smooth. Cool slightly if hot, then pour the chocolate mixture over the rice krispie mixture and stir until fully coated. Press the mixture evenly into the bottom and sides of the pie pan using nitrile or vinyl gloves (sprayed lightly with non-stick spray to prevent sticking) or a plastic bag as a glove. Use a table knife to press the crumbs firmly against the sides. Freeze the crust while preparing the ice cream.
- Make the Peanut Butter Ice Cream: In a mixing bowl, combine the sweetened condensed milk and peanut butter until smooth. In a separate bowl, whip the heavy cream with vanilla extract until medium peaks form. Add half of the peanut butter mixture to the whipped cream and fold gently with a mixer on low speed to combine. Add the remaining peanut butter mixture and beat on medium speed until smooth. If lumps remain, increase speed briefly to smooth out the mixture. Pour the peanut butter ice cream mixture into the prepared chocolate crust and freeze until firm.
- Finish the Ice Cream Pie: Whip the heavy cream and powdered sugar to firm peaks. Melt the semisweet chocolate and vegetable oil together at half power in the microwave, stirring until smooth. Drizzle the melted chocolate over the frozen pie in several directions. Fill a piping bag fitted with a #4 open star tip with the whipped cream and pipe two ruffled rings around the pie’s outer and inner edges. Sprinkle the reserved chopped peanuts over the whipped cream. Store the pie in the freezer until ready to serve.
- Serving Tips: To remove the pie from the pan, let it sit at room temperature for about 15 minutes. Use a small metal spatula to carefully loosen the edges between the pie and pan, then lift the pie onto a cake board. This helps with cutting neat slices. Due to its richness, serve the pie in small slices.
Notes
- Any crisped rice cereal similar to Rice Krispies can be used as a substitute.
- The semisweet chocolate used is Callebaut Callets #811, but any quality semisweet chocolate will work.
- Use basic raw honey for best flavor.
- Be sure to use sweetened condensed milk, not evaporated milk.
- Heavy cream is necessary for the right texture and to hold peaks.
- You will have extra peanut butter ice cream for another treat.
- Serve in small pieces as this pie is very rich.
- Use a commercial brand of creamy peanut butter such as Jif or Peter Pan; natural peanut butter is not recommended for this recipe.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 546
- Sugar: 20g
- Sodium: 143mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 78mg
