No-Bake Peanut Butter-Fudge Ice-Cream Pie Recipe
Photo: Victor Protasio; Food Styling: Tina Bell Stamos; Prop Styling: Christine Keely
With its creamy filling and crispy crust, this frozen peanut butter pie is made for summer cookouts. Nothing cools you down in the summertime like a slice of a creamy, frozen pie. A secret to keeping the pie neat is to use a hot knife for slicing each serving. Dip the blade in a glass of very hot water, then wipe it off before slicing into the pie. Repeat before cutting each new slice.
How to Make It
Step 1
Stir together cereal, finely chopped peanuts, and butter in a medium bowl. Press mixture into bottom and up sides of a lightly greased 9-inch glass pie plate. Freeze until solid, 15 to 30 minutes.
Step 2
Microwave peanut butter in a small microwave-safe bowl on HIGH until melted and smooth, about 30 seconds. Let stand at room temperature 10 minutes, stirring occasionally.
Step 3
Place ice cream in the bowl of a heavy-duty stand mixer; beat on medium-low until smooth, about 30 seconds. Drizzle peanut butter into ice cream, beating on low just until incorporated, about 30 seconds.
Step 4
Spread ice cream mixture into frozen pie shell. Cover and freeze until firm, 8 hours, or up to 24 hours.
Step 5
Before serving, remove pie from freezer, and leave out at room temperature 10 minutes. Meanwhile, beat cream and vanilla with an electric mixer on medium-high speed until foamy, about 30 seconds. Gradually add powdered sugar, beating until soft peaks form, 30 seconds to 1 minute. Spread whipped cream evenly over pie. Drizzle with fudge topping, and sprinkle with coarsely chopped peanuts.
