- Chocolate Peanut Butter Ice Cream Pie

CHOCOLATE PEANUT BUTTER ICE CREAM PIE


Crust:

1½ c. graham wafer crumbs
3 T. sugar
2 T. chopped salted peanuts
¼ c. butter (melted)

Filling:

2 c. chocolate ice cream, softened
4 c. vanilla ice cream
1/3 c. peanut butter

Preheat oven to 350º.

In a small bowl stir together all crust ingredients. Press into bottom an sides of 9 inch pie plate (I use spring form pan and line the bottom only). Bake for 6-8 minutes until lightly brown. Allow to cool.

Spread softened (only slightly) chocolate ice cream over the cooled crust. Freeze until firm (about 30 mins. - or if you are in a hurry - 5 minutes).

In a large mixing bowl (I use electric mixer) combine vanilla ice cream and peanut butter until well mixed. Freeze until set (30 - 40 mins.)

Notes:

1) I use more vanilla ice cream and more peanut butter (to taste) so that the spring form pan is filled to the top.