Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Peanut Butter Chocolate Ice Cream Pie
The perfect no bake peanut butter chocolate pie dessert with a delicious rice krispie crust.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
freezing time
1
hour
hour
Total Time
20
minutes
minutes
Servings
10
servings
Calories
532
kcal
Author
Leigh Anne Wilkes
Equipment
Pie Plate (9in)
Measuring Spoons
Measuring Cups
Ingredients
1/4
cup
corn syrup
2
Tbsp
brown sugar
3
Tbsp
butter
1 1/2
cups
Rice Krispie cereal
1.5
quarts
vanilla ice cream
1/3
cup
peanut butter
1/3
cup
fudge sauce
3
Tbsp
corn syrup
15
miniature peanut butter cups
quartered
Instructions
Stir together 1/4 C corn syrup, brown sugar and butter in a saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil.
Remove from heat.
Pour over Rice Krispies, stirring until coated.
Pour mixture into a greased 9 inch round pie plate form a crust. Press up on the sides.
Stir together peanut butter, fudge sauce and 3 Tbsp corn syrup.
Heat mixture on stove top or microwave.
Spread a few tablespoons of the mixture on the bottom of the crust.
Chill.
Spoon softened ice cream into crust, spread evenly.
Freeze until firm.
Reheat fudge mixture if needed and spread over the top of the ice cream. If it is warm, work quickly as the ice cream will begin to melt.
Sprinkle with chopped up peanut butter cups.
Freeze until ready to serve
Spread a thin layer on the bottom of the crust.
Nutrition
Calories:
532
kcal
|
Carbohydrates:
65
g
|
Protein:
9
g
|
Fat:
28
g
|
Saturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
72
mg
|
Sodium:
288
mg
|
Potassium:
413
mg
|
Fiber:
2
g
|
Sugar:
54
g
|
Vitamin A:
988
IU
|
Vitamin C:
4
mg
|
Calcium:
204
mg
|
Iron:
2
mg