No-Bake Peanut Butter-Fudge Ice-Cream Pie Recipe

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.

By Pam Lolley

Gallery

Victor Protasio; Food Styling: Tina Bell Stamos; Prop Styling: Christine Keely

Recipe Summary

active:
15 mins
freeze:
8 hrs
total:
8 hrs 40 mins
Yield:
Serves 8
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • Spread ice cream mixture into frozen pie shell. Cover and freeze until firm, 8 hours, or up to 24 hours.

  • 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.

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