No-Bake Crispy Peanut Butter Cup Ice-Cream Pie
No-Bake Crispy Peanut Butter Cup Ice-Cream Pie is an indulgent dessert that is perfect for hot summer days! This pie combines the rich and creamy flavors of peanut butter and chocolate. With a crispy, crunchy crust and a smooth ice cream middle loaded with chunks of peanut butter cups, this dessert is sure to satisfy any sweet tooth!
No-Bake Crispy Peanut Butter Cup Ice-Cream Pie
Ingredients
- 4 cups Cocoa Krispies (or any chocolate crisp rice cereal)
- 1/2 cup dry-roasted peanuts, finely chopped (plus more for topping)
- 1/2 cup butter, melted
- 4 cups vanilla ice cream, softened
- 1/2 cup creamy peanut butter
- 1/2 cup peanut butter cups, chopped (plus more for topping)
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 3 tablespoons powdered sugar
- Hot fudge topping
Instructions
Notes
-Make sure to really pack the chocolate crispy crust down tight before freezing.
-Use a hot knife to ensure even pieces of pie.
Nutrition Facts
Calories
374.24Fat (grams)
28.62 gSat. Fat (grams)
14.24 gCarbs (grams)
25.07 gFiber (grams)
1.53 gNet carbs
23.56 gSugar (grams)
16.99 gProtein (grams)
6.8 gSodium (milligrams)
216.28 mgCholesterol (grams)
62.15 mgDirections
1. In a medium bowl, add the chocolate rice cereal, finely chopped peanuts, and melted butter.
2. Stir together until all pieces are coated.
3. Pour the mixture into the bottom of a 10-inch glass pie plate.
4. With a piece of parchment paper, press down hard with fingertips on the bottom and up the sides of the dish until it is one solid even layer. You can also use a small flat dish to press.
5. Freeze until solid, around 15 to 30 minutes.
6. Microwave the peanut butter in a small microwave-safe bowl on high until melted and smooth, about 30 seconds. Let it stand at room temperature for 10 minutes, stirring occasionally.
7. In a large bowl or the bowl of a stand mixer, place the softened vanilla ice cream.
8. Beat on medium-low speed until smooth, approximately 30 seconds.
9. Gently fold the melted peanut butter and crumbled peanut butter cups into the ice cream.
10. Spread the ice cream mixture into the frozen pie shell.
11. Freeze until firm for 8 hours or up to 24 hours.
12. In a large bowl or in the bowl of a stand mixer with whisk attachment, whisk the heavy cream and vanilla extract on medium-high speed until foamy, about 30 seconds.
13. Add the powdered sugar, whisking until soft peaks form, around 1-2 minutes, and whipped cream is thick and stable.
14. Spread the whipped cream evenly over the pie. Place back in freezer for 30 minutes.
15. Drizzle the pie with hot fudge and top with extra peanut butter cups and peanuts.
16. Freeze until ready to serve.