Skippy Peanut Butter Ice Cream Pie

When I was young I use to come home from school and make myself a snack plate. We always had peanut butter and graham crackers; they just go together. That’s why I’m excited to bring you this sponsored post for easy Skippy Peanut Butter Ice Cream Pie with Graham Cracker Crust, compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.

For Thanksgiving we went to my aunt’s house and she had the most amazing s’mores brownies with a graham cracker crust. Although she said she just had a box mix, I thought I would try and recreate it at home with some #PBandG.

Wow! HUGE recipe fail. lol. It wasn’t pretty! While it tasted good, I just couldn’t bring it to a friend’s to share. So, I whipped up this easy Skippy Peanut Butter Ice Cream Pie instead.

Skippy Peanut Butter Ice Cream Pie

After realizing that I couldn’t bring my brownies, I looked at what I had in my pantry. Peanut butter, ice cream, and chocolate are one of my most favorite combinations. I drizzle warm peanut butter over my ice cream all the time, so I put all these favorites together in a layered Ice Cream Pie.

Before I made the pie, I put together a few Gingerbread houses for an activity while we waited for the pie to set. I used Honey Maid Graham Crackers to make the houses and had lots of left over Graham Cracker Pieces to make the crust for the pie.

I had Audrey help me make the crust, since I don’t have a food processor it takes a little while to crush the crackers into crumbs, but it doesn’t have to be perfect.

I love baking my own Graham Cracker pie crust because it is so much cheaper than the pre-made ones and it tastes better too.

This pie is so easy to do and uses things you probably already have in your kitchen, so you don’t have to make an extra trip.

But, in case you don’t have any Honey Maid Graham Crackers, make sure you use this coupon to save $.50 (12.2 oz. or larger) when you go to Walmart to pick some up like I did.

I used Skippy Natural Creamy Peanut Butter to make my pie, but you can use any kind you’d like. Crunchy would taste awesome too!

While I let the ice cream get soft on my kitchen counter, I made some homemade Chocolate Ganache to give my pie a rich finish.

Chocolate Ganache sounds fancy, but it is easier than and chocolate frosting you can make. If you have any left over chocolate, it makes a great fruit dip too!

Skippy Peanut Butter Ice Cream Pie

Prep time

3 hours

Cook time

10 mins

Total time

3 hours 10 mins

An impressive, addicting, easy ice cream pie!

Author: True Aim

Recipe type: Dessert

Cuisine: American

Serves: 6-8

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

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.

After I assembled my pie and put it in the freezer to harden, we stayed busy by decorating and eating Gingerbread houses.

I wanted to make it into a snack too so my kids wouldn’t be starving when we got to our friend’s.

Instead of using the traditional frosting to put the houses together, I made a dough out of peanut butter and dried milk, slowly adding the powdered milk until I got the right consistency.

We also skipped the candy and used snack-friendly foods like nuts, dried fruit, pretzels, and coconut for snow. It made me feel better about my kids actually eating it. I can’t stand decorating Gingerbread houses and then not letting my children eat them.