Chocolate Peanut Butter Ice Cream Pie



  • 15 chocolate cream-sandwich cookies
  • 1/2 cup dry-roasted peanuts
  • 1/4 cup butter or margarine, melted


  • 3 pints premium chocolate ice cream, softened
  • 8 packages (1.6 oz. each) milk chocolate-covered peanut-butter cups, coarsely chopped
  • 1 cup heavy or whipping cream
  • 2 tablespoons confectioners’ sugar


  • 1 cup prepared hot-fudge topping
  • 1/4 cup strong-brewed coffee
  • 2 tablespoons coffee-flavored liqueur
  1. Make crust: Heat oven to 375 degrees. Process cookies and peanuts in food processor to fine crumbs. (Reserve 1 tablespoon crumbs for garnish.) Combine remaining crumbs with the melted butter in medium bowl. Pour into 9-inch pie plate, press crumbs into bottom and up side. Bake 10 minutes or until set. If necessary, press crumbs into place with wooden spoon. Cool on wire rack.
  2. Make filling: Combine ice cream with chopped peanut-butter cups in large bowl. Spoon into cooled crust. Cover surface with plastic wrap; freeze 6 hours or overnight.
  3. Beat cream and sugar in small mixer bowl to stiff peaks. Spoon whipped cream over pie; sprinkle with reserved crumbs.
  4. Make Chocolate Sauce: Heat fudge topping in small saucepan; stir in the coffee and liqueur. Serve sauce warm with pie.


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