Peanut Butter Ice Cream Pie Hold on to Your Lips
Get ready to indulge in the ultimate frozen dessert with the irresistibly rich and creamy Peanut Butter Ice Cream Pie "Hold on to Your Lips." This no-bake masterpiece combines a buttery graham cracker crust with velvety peanut butter ice cream, all topped with a luscious layer of silky chocolate ganache and a sprinkle of crunchy roasted peanuts. Perfect for peanut butter lovers and chocolate aficionados alike, this pie is deceptively easy to assemble with just 25 minutes of prep time. Serve it as a stunning centerpiece for gatherings, or keep a slice hidden in the freezer for those midnight cravings. With its perfect balance of sweet, salty, and nutty flavors, this peanut butter ice cream pie is guaranteed to be your next favorite dessert.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1.5 quarts Peanut butter ice cream, softened
- 1 cup Heavy cream
- 6 ounces Semisweet chocolate chips
- 0.5 cup Chopped roasted peanuts
- 1 can Optional: Whipped cream for garnish
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the back of a spoon or the bottom of a measuring cup to pack it tightly.
Place the crust in the freezer for 15 minutes to firm up.
While the crust is chilling, allow the peanut butter ice cream to soften slightly at room temperature for about 5 minutes.
Once the crust is firm, spread the softened ice cream evenly into the crust, smoothing the top with a spatula.
Cover the pie with plastic wrap and freeze for at least 4 hours or until the ice cream is fully set.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and immediately pour it over the semisweet chocolate chips in a heatproof bowl.
Let the mixture sit for 2 minutes, then whisk until smooth and glossy to create a chocolate ganache.
Allow the ganache to cool slightly, then pour it over the frozen pie, spreading it evenly to cover the top. Sprinkle the chopped roasted peanuts over the ganache.
Return the pie to the freezer for another 30 minutes to set the ganache.
When ready to serve, let the pie sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Optional: Garnish with whipped cream before serving.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 51.2 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 233 mg | 18% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 455 mg | 10% | |
*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.
