Buster Sundae Pie
Indulge your sweet tooth with this irresistible Buster Sundae Pie—a no-bake frozen dessert that combines creamy vanilla ice cream, rich peanut butter, luscious chocolate ganache, and crunchy salted peanuts for the ultimate flavor experience. Built on a buttery chocolate cookie crumb crust, this layered masterpiece comes together with minimal effort and is perfect for make-ahead entertaining. Each bite is a delightful balance of textures, from the velvety ice cream to the smooth ganache and the satisfying crunch of chopped peanuts. Whether you’re hosting a summer barbecue or simply craving a decadent treat, this frozen pie will quickly become your go-to dessert. Easy to prepare and completely crowd-pleasing, the Buster Sundae Pie is a slice of frozen heaven!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies
- 5 tablespoons Unsalted butter
- 1.5 quarts Vanilla ice cream
- 1 cup Peanut butter
- 1.5 cups Salted peanuts (chopped)
- 1 cup Heavy cream
- 1.25 cups Semisweet chocolate chips
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until finely crushed. Alternatively, place them in a zip-top bag and crush with a rolling pin.
Melt the butter in the microwave or on the stovetop. Combine the crushed cookies and melted butter in a medium bowl. Mix until the crumbs are evenly coated.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Place the crust in the refrigerator to set.
Allow the vanilla ice cream to soften slightly at room temperature for 5-10 minutes. Spread half the softened ice cream evenly over the chilled crust. Place the pie dish in the freezer for 20 minutes to firm up.
In a microwave-safe bowl, warm the peanut butter for 20-30 seconds until slightly runny. Drizzle half the warmed peanut butter over the ice cream layer, then sprinkle 3/4 cup of the chopped peanuts on top.
Spread the remaining half of the ice cream over the peanuts and peanut butter. Return the pie to the freezer for another 20 minutes.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Remove from heat and pour over the chocolate chips in a medium bowl. Let sit for 2 minutes, then whisk until smooth.
Stir in the sugar and vanilla extract to the chocolate ganache, mixing until well combined.
Pour the ganache evenly over the top of the ice cream layer and spread with a spatula if needed. Sprinkle the remaining 3/4 cup of chopped peanuts over the ganache.
Freeze the pie for at least 4 hours or overnight until completely firm.
Before serving, allow the pie to sit at room temperature for 5-10 minutes to slightly soften for easier slicing. Serve and enjoy!
Nutrition Facts
Calories |
12022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 738.0 g | 946% | |
| Saturated Fat | 309.0 g | 1545% | |
| Polyunsaturated Fat | 32.0 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 5143 mg | 224% | |
| Total Carbohydrate | 1242.2 g | 452% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 838.2 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2344 mg | 180% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 7421 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
