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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:
- Mix peanut butter and honey. Stir into softened ice cream.
- Spread about three quarters of fudge topping onto bottom of pie crust (four oz).
- Spoon half the ice cream mixture into pie crust. Sprinkle with half the chopped cashews.
- 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.
- Freeze until firm, about six hours.
Peanut Butter Ice Cream Pie |
Recipe Type: Dessert
Author:
Prep time: 15 mins
Cook time: 6 hours
Total time: 6 hours 15 mins
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 1/3 less fat and it tastes just as good)
- 2 tablespoons honey
- ½ cup cashews, chopped
- 6 oz fudge topping
Instructions
- Mix peanut butter and honey. Stir into softened ice cream.
- Spread about three quarters of fudge topping onto bottom of pie crust (four oz).
- Spoon half the ice cream mixture into pie crust. Sprinkle with half the chopped cashews.
- 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.
- Freeze until firm, about six hours.
Notes
No cooking, freeze for six hours.