A peanut butter cookie crust, chocolate ice cream, swirls of peanut butter and peanut butter cups throughout, this Chocolate Peanut Butter Cup Ice Cream Pie is to die for.
Yesterday was National Pie Day so in honor of that, I’m posting this pie recipe a day late. Trust me though, better late than never.
I wanted to do a face-plant in it. Actually, we all wanted to.
There are three things ALL of us in this household absolutely love. . . peanut butter, chocolate and ice cream.
Combine all three of those things into one insanely decadent pie and you’ve got a very happy household.
Wait, let me rephrase that. . . .my husband and my oldest two devoured this pie. I think they each ate 1/4 of the pie, leaving the last 1/4 for Braydon, Parker and me.
I can’t say I blame them though, it’s phenomenal.
It starts with a Nutter Butter crust, already it’s a winner, right?
Then you mix chocolate ice cream with some Cool Whip (which by the way make ice cream incredibly creamy), then you throw in some chopped peanut butter cups, swirl some creamy peanut butter throughout the pie and then top with more peanut butter cups and chocolate sauce. . . holy cow!
Just look at those chunks of peanut butter. . . are you drooling? I am!
I really, really need to make this pie again ASAP and you should too!Print
- 2 3/4 cups crushed Nutter Butter Cookies
- 5 tablespoons butter, melted
- 1 container (1.5 qt) Chocolate Ice Cream
- 1 1/2 cups Cool Whip, thawed
- 1 cup (heaping) creamy peanut butter
- 16 Reese’s peanut butter cups, coarsely chopped (full size, not miniature)
- In a large bowl combined the cookie crumbs and melted butter, mix well. Press evenly into the bottom and sides of a lightly buttered 9-inch springform pan. Put in the freezer for 30 minutes.
- While the pie crust is chilling, remove the ice cream from the freezer and let it soften at room temperature (don’t let it thaw completely).
- In a large bowl combine the softened ice cream and Cool Whip. Stir until smooth and well combined. Fold in half the chopped peanut butter cups.
- Pour into the chilled crust and spread evenly.
- Place the peanut butter in a microwave-safe bowl and heat for 30-45 seconds, or until it’s smooth and pourable. Evenly pour the warmed peanut butter on top of the ice cream and using a butter knife, swirl it into the ice cream. (I like to make sure I don’t swirl it to much and leave big “pools” of peanut butter throughout the ice cream).
- Top with remaining peanut butter cups and press gently into the ice cream. Cover with plastic wrap and freeze at least 4 hours or overnight.
- Remove from freezer 5 minutes before serving.
- Drizzle with chocolate sauce and a dollop of whipped cream, if desired.
BE SURE AND PIN THIS TO YOUR PINTEREST BOARDS SO YOU CAN MAKE IT LATER!
Recipe Source: Adapted from Cookies & Cups Cookbook