Skippy Peanut Butter Ice Cream Pie
Cuisine: American
Author: True Aim
Prep time: 3 hours
Cook time: 10 mins
Total time: 3 hours 10 mins
An impressive, addicting, easy ice cream pie!
Ingredients
  • For the Crust:
  • About 24 Honey Maid graham cracker squares finely crushed
  • ⅓ cup melted butter
  • 2 tbs sugar
  • For the Filling:
  • ½ cup Skippy peanut butter
  • 3 cups vanilla bean ice cream softened
  • Chocolate Ganache:
  • ½ cup heavy cream
  • ½ cup semi-sweet chocolate chips
  • ½ tbs butter
Instructions
  1. Preheat oven to 375 and prepare a pie dish with cooking spray.
  2. Mix ingredients for crust together in a medium bowl and press into pie plate.
  3. Bake for 10-12 minutes or until golden brown on the edges. Let cool in the refrigerator for 30 min. Transfer to the freezer for 5-10 minutes more or until cold.
  4. Meanwhile put the ice cream on the counter to soften and heat the Skippy peanut butter in the microwave for 20-30 seconds or until liquid.
  5. When the crust is cool, pour the peanut butter to coat the bottom. Cool in the freezer for 10 min.
  6. While the peanut butter is cooling, make the ganache by heating the cream over low heat until simmering.
  7. Put the chocolate chips in a heat proof bowl and pour the hot cream over it. Wait 5 minutes.
  8. Stir in the butter and mix until well combined. Set aside.
  9. Put the softened ice cream over the peanut butter and smooth flat with a spatula, cool until firm about 30 minutes.
  10. Pour cooled ganache over the ice cream and freeze for 1-2 hours or until solid. Serve with whipped topping.
Recipe by True Aim at https://www.trueaimeducation.com/skippy-peanut-butter-ice-cream-pie/