No-Bake Peanut Butter-Fudge Ice-Cream Pie

Active Time: 15 MinsFreeze Time8 Hours Total Time8 Hours 40 Mins
Yield: Serves 8

With its creamy filling and crispy crust, this frozen peanut butter pie is made for summer cookouts. Nothing cools you down in the summertime like a slice of a creamy, frozen pie. A secret to keeping the pie neat is to use a hot knife for slicing each serving. Dip the blade in a glass of very hot water, then wipe it off before slicing into the pie. Repeat before cutting each new slice.


  • 3 cups chocolate crisp rice cereal (such as Cocoa Krispies)
  • 1/2 cup salted dry-roasted peanuts, finely chopped
  • 1/3 cup butter, melted
  • 1/2 cup creamy peanut butter
  • 4 cups vanilla ice cream, softened
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons powdered sugar
  • Hot fudge topping
  • Coarsely chopped salted dry-roasted peanuts

How to Make It

Step 1

Stir together cereal, finely chopped peanuts, and butter in a medium bowl. Press mixture into bottom and up sides of a lightly greased 9-inch glass pie plate. Freeze until solid, 15 to 30 minutes.

Step 2

Microwave peanut butter in a small microwave-safe bowl on HIGH until melted and smooth, about 30 seconds. Let stand at room temperature 10 minutes, stirring occasionally.

Step 3

Place ice cream in the bowl of a heavy-duty stand mixer; beat on medium-low until smooth, about 30 seconds. Drizzle peanut butter into ice cream, beating on low just until incorporated, about 30 seconds.

Step 4

Spread ice cream mixture into frozen pie shell. Cover and freeze until firm, 8 hours, or up to 24 hours.

Step 5

Before serving, remove pie from freezer, and leave out at room temperature 10 minutes. Meanwhile, beat cream and vanilla with an electric mixer on medium-high speed until foamy, about 30 seconds. Gradually add powdered sugar, beating until soft peaks form, 30 seconds to 1 minute. Spread whipped cream evenly over pie. Drizzle with fudge topping, and sprinkle with coarsely chopped peanuts.

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