Description

This Peanut Butter Ice Cream Pie features a crunchy chocolate rice krispie crust combined with a creamy, rich peanut butter ice cream filling. Finished with a whipped cream ruffle, chocolate drizzle, and chopped honey roasted peanuts, this dessert is perfect for warm days and peanut butter lovers craving a decadent treat.

Ingredients

Units Scale

Chocolate Rice Krispie Crust

1/2 cup honey roasted peanuts
5 ounces semisweet chocolate (140 grams)
1/3 cup honey
4 tablespoons unsalted butter (58 grams)
2 1/2 cups rice krispies (62 grams)

Peanut Butter Ice Cream

2 cups heavy cream
1 tablespoon vanilla
1 (14 oz) can sweetened condensed milk
1 cup creamy peanut butter

Finishing the Ice Cream Pie

1 cup heavy cream
1/4 cup powdered sugar (30 grams)
1 ounce semisweet chocolate (28 grams)
1/4 teaspoon vegetable oil
2 tablespoons reserved chopped honey roasted peanuts

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Instructions

Prepare the Chocolate Rice Krispie Crust: Spray a 9-inch pie pan with non-stick baking spray and set aside. Process the honey roasted peanuts in a food processor until finely ground, reserving 2 tablespoons for later. In a medium bowl, combine the rice krispies and ground peanuts. In a small saucepan over low heat, melt semisweet chocolate, honey, and unsalted butter while stirring frequently until smooth. Allow to cool if too hot, then pour the chocolate mixture over the rice krispie mix and stir until fully coated. Using a glove or plastic bag to prevent sticking, press the crust mixture evenly into the bottom and up the sides of the pie pan. Place the crust in the freezer while preparing the ice cream filling.
Make the Peanut Butter Ice Cream Filling: In a bowl, mix sweetened condensed milk and creamy peanut butter until fully combined. Whip heavy cream and vanilla to medium peaks. Gradually add half of the peanut butter mixture into the whipped cream on low speed to combine, then add the remaining peanut butter mixture and beat on medium speed until smooth and lump-free. Pour this mixture evenly into the prepared chocolate rice krispie crust. Freeze until firm and set.
Finish the Ice Cream Pie: Whip 1 cup of heavy cream with powdered sugar until firm peaks form. Melt semisweet chocolate with vegetable oil in the microwave at half power, stirring until smooth. Drizzle the melted chocolate over the frozen pie in several directions. Using a piping bag fitted with a #4 open star tip, pipe two ruffles of whipped cream around the outer and inner edges of the pie. Sprinkle the reserved chopped honey roasted peanuts over the whipped cream. Store the completed pie in the freezer until ready to serve.
Serving Tips: To release the pie from the pan, let it sit at room temperature for about 15 minutes. Gently loosen the edges using a small metal spatula before lifting the pie out. Cut into small slices as this dessert is very rich.

Notes

Any crisped rice cereal similar to Rice Krispies can be used as a substitute.
The semisweet chocolate used is Callebaut Callets #811, but any quality semisweet chocolate is suitable.
Raw honey is preferred for best flavor.
Use sweetened condensed milk specifically; do not substitute evaporated milk.
Heavy cream is necessary for proper texture and richness.
There may be leftover peanut butter ice cream mixture for another use.
Due to the richness, serve in small portions.
Commercial creamy peanut butters like Jif or Peter Pan are recommended over natural peanut butters for best texture and taste.

Nutrition

Serving Size: 1 slice (1/12 of pie)
Calories: 546 kcal
Sugar: 20 g
Sodium: 143 mg
Fat: 45 g
Saturated Fat: 22 g
Unsaturated Fat: 20 g
Trans Fat: 0.2 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 78 mg