Chocolate Peanut Butter Ice Cream Pie Recipe

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Servings: 1

Ingredients

Cost per recipe $1.15 view details
  • Non-stick vegetable oil spray
  • 1/2 c. Minced dry roasted peanuts
  • 12 x Oreo cookies, broken
  • 1/4 c. Unsalted butter, melted, (1/2 stick)
  • 1 1/3 c. Purchased chocolate fudge topping
  • 2 Tbsp. Kahlua or possibly other coffee liqueur
  • 1 1/2 tsp Instant expresso pwdr
  • 1 1/2 tsp Water

Directions

  1. Preheat oven to 325 degrees. Spray 9 inch diameter pie dish with 1 inch high sides with non-stick vegetables oil spray. Finely grind peanuts in processor. Add in cookies and blend till finely minced. Transfer to bowl.
  2. Fold in butter. Press crumb mix into prepared dish. Bake 8 min
  3. (sides may sink slightly). If necessary, press crumb mix back up sides of dish using paper towel as aid. Let cold completely. Transfer crust to freezer.FILLING: 4 pts. chocolate ice cream, softened slightly 6 (1.8 ounce.)
  4. Packages chocolate peanut butter c., minced
  5. Place ice cream in large bowl. Fold in peanut butter c.. Spread half of ice cream mix into crust. Cover and freeze remaining ice cream mix.
  6. Freeze pie till filling sets, about 4 hrs. Let remaining ice cream soften just slightly. Spoon over frzn ice cream in pie dish, mounding to dome. Freeze till hard, about 4 hrs. Can be prepared 1 day ahead
  7. SAUCE: (optional)
  8. Stir all ingredients in heavy small saucepan over medium low heat till heated through. Cut pie into wedges. Transfer to plates. Serve, passing sauce separately.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 167g
Calories 940  
Calories from Fat 789 84%
Total Fat 88.71g 111%
Saturated Fat 38.41g 154%
Trans Fat 0.0g  
Cholesterol 140mg 47%
Sodium 266mg 11%
Potassium 546mg 16%
Total Carbs 17.52g 5%
Dietary Fiber 6.8g 23%
Sugars 9.19g 6%
Protein 21.53g 34%
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