Peanut Butter Cup Ice Cream Pie Recipe

Today I’m bringing you my easy Peanut Butter Cup Ice Cream Pie recipe. It’s so delicious and takes barely any time or effort. 

Today I'm bringing you my easy Peanut Butter Cup Ice Cream Pie recipe. It's so delicious and takes barely any time or effort. 

Some days require a decadent dessert. A decadent dessert like a Peanut Butter Cup Ice Cream Pie.

When you’re short on time, this is the perfect pick-me-up treat that takes only 15 minutes to throw together. All you need is a premade pie crust, ice cream, some peanut butter cups, peanut butter and chocolate sauce. I bet you have most of that on hand already.

It’s easy to fill the pie crust with the ice cream, stud it with peanut butter cups and drizzle with peanut butter and chocolate. Chill it in the freezer for a couple of hours before diving in. You are welcome.

If you have a soft spot in your heart for ice cream recipes, be sure to also check out my thick, delicious, strawberry cheesecake milkshake.

Thick, Strawberry Cheesecake Milkshake Recipe

 

Now here’s my peanut butter cup ice cream pie recipe.

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Peanut Butter Cup Ice Cream Pie Recipe


  • Author: Allie McDonald
  • Prep Time: 15
  • Total Time: 15
  • Yield: 8

Description

Today I’m bringing you my easy Peanut Butter Cup Ice Cream Pie recipe. It’s so delicious and takes barely any time or effort.

Ingredients

  • 2 cups vanilla ice cream, softened a bit
  • 1 pie crust (9-inch) baked according to package or recipe instructions and cooled
  • 1520 Peanut Butter Cup miniatures, all wrappings removed
  • 2 Tbsp. peanut butter, warmed
  • 1 gallon zip top bag
  • 2 Tbsp. chocolate sauce (I use a bottle of the stuff that gets hard when it hits ice cream)

Instructions

  1. Spread the ice cream into the prepared pie crust. Depending on how you measured (and on how firm the ice cream still is) you may not need all of it. You want it to not quite fill the pie shell.
  2. Distribute the peanut butter cups evenly in a single layer over the ice cream and then push them down so that they are mostly submerged but still sticking up a bit.
  3. Spoon the peanut butter into the bag. Cut a tiny bit of one bottom corner off of the bag. Squeeze the bag so that the peanut butter can drizzle out of the hole. Drizzle peanut butter all over the pie.
  4. If your chocolate sauce has a drizzle-able spout, use that to drizzle on some chocolate sauce. If not, repeat the bag procedure but put chocolate sauce in the bag instead of peanut butter and drizzle it on.
  5. Put the pie in the freezer for at least 2 hours. Cut and serve or cover with plastic wrap and store in the freezer for up to 1 week.

 

Here are delicious ice cream recipes from some of my favorite bloggers:

Peanut Butter, Chocolate and Banana Ice Cream Banana Splits by Cravings of a Lunatic
Peachy Vanilla Ice Cream by Juanita’s Cocina
Malted Chocolate Ice Cream by Foodness Gracious
Malted Milkshakes by girlichef
Roasted Pineapple Coconut Ice Cream by Poet in the Pantry
Chocolate Chip Caramel Swirl Ice Cream by It’s Yummi
S’mores Ice Cream by Food Babbles
Healthy Chocolate Coconut Milk Ice Cream by Quarter Life (Crisis) Cuisine
Manischewitz Ice Cream Sandwiches by What Jew Wanna Eat
Brownie Ice Cream Sandwiches by 52 Kitchen Adventures
Nutella Ice Cream with Granola Topping by The Spiffy Cookie

This post originally appeared in August, 2013 and was revised and republished in May, 2018.