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This is, hands-down, my FAVORITE summer dessert. Ok, it doesn’t even have to be summer. This pie is too yummy to limit to just one season.

I have been eating this since childhood and have to limit myself to making it once or twice a year because I have zero control over myself when it comes to portion control on this dessert.

You know that saying, “It’s easy as pie?” I think they got it from this recipe. It’s super simple, but will wow your family and guests!

Ingredients:

  • 1 graham cracker crust (I just use a store-bought premade crust)
  • ½ cup creamy peanut butter (I like Jif best)
    1 quart vanilla ice cream, softened (I use the 1/3 less fat and it tastes just as good)
  • 2 tablespoons honey
  • ½ cup cashews, chopped
  • 6 oz fudge topping

Directions:

  1. Mix peanut butter and honey. Stir into softened ice cream.
  2. Spread about three quarters of fudge topping onto bottom of pie crust (four oz).
  3. Spoon half the ice cream mixture into pie crust. Sprinkle with half the chopped cashews.
  4. Spoon remaining ice cream mixture into pie crust. Sprinkle with the rest of the cashews and drizzle remaining two ounces of fudge over the top of the pie.
  5. Freeze until firm, about six hours.

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Peanut Butter Ice Cream Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Easy-to-make peanut butter ice cream pie is a show stopper!
Ingredients
  • 1 graham cracker crust (I just use a store-bought premade crust)
  • ½ cup creamy peanut butter (I like Jif best)
  • 1 quart vanilla ice cream, softened (I use the ⅓ less fat and it tastes just as good)
  • 2 tablespoons honey
  • ½ cup cashews, chopped
  • 6 oz fudge topping
Instructions
  1. Mix peanut butter and honey. Stir into softened ice cream.
  2. Spread about three quarters of fudge topping onto bottom of pie crust (four oz).
  3. Spoon half the ice cream mixture into pie crust. Sprinkle with half the chopped cashews.
  4. Spoon remaining ice cream mixture into pie crust. Sprinkle with the rest of the cashews and drizzle remaining two ounces of fudge over the top of the pie.
  5. Freeze until firm, about six hours.
Notes
No cooking, freeze for six hours.
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