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!
- 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
- Preheat oven to 375 and prepare a pie dish with cooking spray.
- Mix ingredients for crust together in a medium bowl and press into pie plate.
- 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.
- 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.
- When the crust is cool, pour the peanut butter to coat the bottom. Cool in the freezer for 10 min.
- While the peanut butter is cooling, make the ganache by heating the cream over low heat until simmering.
- Put the chocolate chips in a heat proof bowl and pour the hot cream over it. Wait 5 minutes.
- Stir in the butter and mix until well combined. Set aside.
- Put the softened ice cream over the peanut butter and smooth flat with a spatula, cool until firm about 30 minutes.
- 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/
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