Ingredients
For the Chocolate Cookie Crust
- 30 chocolate sandwich cookies, finely crushed
- 6 tablespoons (85g) unsalted butter, melted
- 1 tablespoon granulated sugar
For the Peanut Butter Ice Cream Filling
- 1½ quarts (1.4 liters) vanilla ice cream, slightly softened
- 1 cup (250g) creamy peanut butter
- 8 ounces (225g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
For the Topping
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup chopped roasted peanuts
- Chocolate syrup or chocolate ganache
- Mini peanut butter cups (optional)
Why You’ll Love This Pie
- No oven required
- Perfect make-ahead dessert
- Rich peanut butter flavor
- Creamy ice cream texture
- Ideal for parties and summer gatherings
- Easy to customize
Instructions
Step 1: Make the Crust
In a medium bowl, combine:
- Chocolate cookie crumbs
- Melted butter
- Sugar
Mix until evenly moistened.
Press firmly into the bottom and up the sides of a 9-inch pie plate.
Freeze for 20 minutes until firm.
Step 2: Prepare the Filling
In a large mixing bowl, beat together:
- Peanut butter
- Cream cheese
- Powdered sugar
- Vanilla extract
until smooth and creamy.
Step 3: Add the Ice Cream
Fold the softened vanilla ice cream into the peanut butter mixture.
Mix gently until fully combined and smooth.
Work quickly to prevent the ice cream from melting too much.
Step 4: Fill the Pie
Spread the filling evenly into the chilled crust.
Smooth the top with a spatula.
Cover tightly with plastic wrap.
Freeze for at least 6 hours or overnight until firm.
Step 5: Make the Whipped Cream
Just before serving, whip together:
- Heavy cream
- Powdered sugar
- Vanilla extract
until stiff peaks form.
Pipe or spread decoratively over the pie.
Step 6: Garnish
Top with:
- Chopped peanuts
- Chocolate drizzle
- Mini peanut butter cups
for a bakery-style presentation.
Flavor Variations
Chocolate Peanut Butter Pie
Use chocolate ice cream instead of vanilla.
Peanut Butter Cup Pie
Fold:
- 1 cup chopped peanut butter cups
into the filling.
Salted Peanut Butter Pie
Sprinkle flaky sea salt over the top before serving.
Cookies and Cream Peanut Butter Pie
Mix:
- 1 cup crushed chocolate sandwich cookies
into the filling.
Banana Peanut Butter Pie
Add:
- 1 cup sliced bananas
between the crust and filling layers.
Tips for Success
Don’t Over-Soften the Ice Cream
The ice cream should be soft enough to mix but not melted.
Freeze Thoroughly
Allow enough time for the pie to set completely before slicing.
Use Full-Fat Cream Cheese
This creates the richest and creamiest texture.
Warm the Knife
Dip your knife in hot water and wipe dry before slicing for cleaner cuts.
Storage
Freezer
Store covered in the freezer for up to 2 weeks.
For the best texture, let the pie sit at room temperature for 5–10 minutes before serving.
Serving Suggestions
Serve with:
- Hot fudge sauce
- Chocolate shavings
- Fresh whipped cream
- Coffee
- Espresso
- Cold milk
Nutrition (Per Serving)
- Calories: 540
- Protein: 10g
- Carbohydrates: 42g
- Fat: 38g
- Fiber: 2g
- Sugar: 30g
