Peanut Butter Ice Cream Pie Recipe

Servings: 8-10 slices
Total Time: 6+ hours (30 minutes prep + 5-6 hours freezing time)
Difficulty: Easy

Why This Pie is So Special

The beauty of this ice cream pie lies in its perfect balance of textures and flavors. The chocolate cookie crust provides a satisfying crunch that contrasts beautifully with the smooth, creamy filling. The peanut butter flavor is rich and pronounced without being overwhelming, while the chocolate elements add depth and indulgence. Best of all, it can be made days ahead, making it perfect for entertaining.

Ingredients You’ll Need

For the chocolate cookie crust:

• 30 chocolate sandwich cookies (like Oreos)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

For the peanut butter ice cream filling:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 6 large egg yolks
• 1 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3/4 cup mini chocolate chips
• 1/2 cup hot fudge sauce, slightly warmed

For the toppings:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Additional hot fudge sauce for drizzling
• Chopped roasted peanuts
• Mini chocolate chips

Making the Chocolate Cookie Crust

Place the chocolate sandwich cookies in a food processor and pulse until you have fine, even crumbs. You should have about 3 cups of crumbs. Add the melted butter, granulated sugar, and salt, pulsing until the mixture holds together when pressed between your fingers.

Press the cookie mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup or your fingers to create a compact, even crust. The crust should come about 1 inch up the sides of the pan.

Pre-Baking the Crust

Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes to set it and enhance the chocolate flavor. Remove from the oven and let it cool completely while you prepare the ice cream filling. This step ensures the crust stays crispy even when filled with the creamy ice cream.

Creating the Ice Cream Base

In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until small bubbles form around the edges and the mixture is steaming, but not boiling. In a separate bowl, whisk the egg yolks with the granulated sugar until the mixture is pale and thick, about 2-3 minutes.

Tempering the Eggs

To prevent the eggs from scrambling, you need to temper them slowly. Pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly. Continue adding the hot cream gradually, whisking continuously, until about half has been incorporated. Then pour the entire mixture back into the saucepan.

Cooking the Custard Base

Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. The temperature should reach 170°F (77°C). Don’t let it boil, or the eggs will curdle.

Adding the Peanut Butter

Remove the custard from heat and immediately whisk in the peanut butter, vanilla extract, and salt until completely smooth. The peanut butter should melt completely into the warm custard, creating a rich, creamy base. Strain the mixture through a fine-mesh sieve to remove any lumps.

Chilling the Base

Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours or until completely chilled. For faster cooling, place the bowl in an ice bath, stirring occasionally.

Churning the Ice Cream

Pour the chilled custard base into your ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes. During the last few minutes of churning, add the mini chocolate chips. The ice cream should have a soft-serve consistency when finished.

Assembling the Pie

Working quickly, scoop the churned ice cream into the prepared chocolate crust, spreading it evenly with an offset spatula. Drizzle the slightly warmed hot fudge sauce over the ice cream and use a knife to create swirls, creating a marbled effect throughout.

Initial Freezing

Cover the pie tightly with plastic wrap and freeze for at least 4 hours or overnight until completely firm. This initial freezing sets the ice cream and makes the pie easy to slice cleanly.

Making the Whipped Cream Topping

About 30 minutes before serving, prepare the whipped cream. In a chilled bowl with chilled beaters, whip the heavy cream and powdered sugar until soft peaks form. Don’t overwhip – the cream should be light and fluffy but still spreadable.

Final Assembly and Decoration

Remove the pie from the freezer and spread or pipe the whipped cream over the surface. Drizzle with additional hot fudge sauce, sprinkle with chopped roasted peanuts and mini chocolate chips for a beautiful, professional-looking presentation.

Serving Techniques

For clean slices, dip a sharp knife in warm water and wipe clean between each cut. Let the pie sit at room temperature for 5-10 minutes before slicing to make cutting easier. Serve immediately on chilled dessert plates for the best presentation.

Texture and Flavor Profile

This pie offers incredible textural contrast – the crunchy chocolate crust gives way to smooth, rich peanut butter ice cream with bursts of chocolate from the mini chips and fudge swirls. The flavor is intensely peanut buttery with deep chocolate notes, while the whipped cream topping adds lightness and balance.

Storage and Make-Ahead Tips

This pie can be made up to 3 days in advance – just add the whipped cream topping right before serving. Store covered in the freezer, wrapping tightly to prevent ice crystals. The pie will keep for up to 1 month in the freezer, though it’s best within the first week.

Recipe Variations

Try using crunchy peanut butter instead of creamy for added texture. You can substitute the chocolate cookie crust with a graham cracker or peanut butter cookie crust. For extra indulgence, add a layer of caramel sauce along with the hot fudge, or fold in chopped peanut butter cups during churning.

No Ice Cream Maker Method

If you don’t have an ice cream maker, you can make this pie with store-bought vanilla ice cream. Soften 1.5 quarts of premium vanilla ice cream and fold in 3/4 cup peanut butter, mini chocolate chips, and hot fudge sauce. This shortcut version is still delicious and much faster to prepare.

Tips for Perfect Results

Use room temperature peanut butter for easier incorporation into the custard. Don’t skip the straining step – it ensures a perfectly smooth ice cream base. Make sure your ice cream maker bowl is completely frozen before churning. Work quickly when assembling to prevent melting.

Troubleshooting Common Issues

If your custard curdles, strain it immediately and whisk vigorously, or blend with an immersion blender. If the ice cream doesn’t firm up properly, your base may not have been cold enough before churning, or your ice cream maker bowl wasn’t frozen solid. If the pie is too hard to slice, let it sit at room temperature for 10-15 minutes.

Serving Occasions

This show-stopping dessert is perfect for summer barbecues, birthday parties, holiday gatherings, or any time you want to impress guests. It’s elegant enough for special occasions but easy enough for casual entertaining. The combination of flavors appeals to both kids and adults.

Nutritional Considerations

While definitely an indulgent treat, this pie does provide protein from the peanut butter and eggs, plus calcium from the dairy ingredients. For a lighter version, you can reduce the sugar slightly or use natural peanut butter, though the texture will be slightly different.

This Peanut Butter Ice Cream Pie represents the perfect marriage of classic American flavors in an elegant, impressive dessert that’s surprisingly achievable for home cooks. With its rich, creamy texture and irresistible flavor combination, it’s guaranteed to become a requested favorite for years to come.