Chocolate and peanut butter are mounded high in this frozen ice cream pie.
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1 1/2 cups graham cracker crumbs
1/4 cup Land O Lakes® Butter, melted
3 tablespoons sugar
2 tablespoons chopped salted peanuts
1 pint (2 cups) chocolate ice cream, slightly softened
1 pint (2 cups) vanilla ice cream, slightly softened
1/3 cup peanut butter
Heat oven to 350°F.
Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9- or 10-inch pie pan. Bake 6-8 minutes or until lightly browned. Cool completely.
Spread softened chocolate ice cream over bottom of cooled pie crust. Freeze 30 minutes or until firm.
Combine vanilla ice cream and peanut butter in bowl. Beat at low speed, scraping bowl often, until peanut butter is evenly distributed. Freeze 30-45 minutes, until peanut butter mixture holds soft mounds.
Spoon peanut mixture over chocolate ice cream layer. Spread to edges of crust, mounding slightly higher in center. Sprinkle with 2 tablespoons chopped peanuts. Freeze until firm, 8 hours or overnight.
Let stand at room temperature 5 minutes before serving; drizzle with chocolate syrup.
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I made this pie on Thanksgiving when my children lived at home by popular demand