Peanut Butter Ice Cream Pie Recipe

 

• ½ cup honey roasted peanuts
• ▢5 ounces semisweet chocolate (140 grams)
• ▢⅓ cup honey
• ▢4 tablespoons unsalted butter (58 grams)
• ▢2 ½ cups rice krispies (62 grams)
Peanut Butter Ice Cream
• ▢2 cups heavy cream
• ▢1 tablespoon vanilla
• ▢1 14 oz can sweetened condensed milk
• ▢1 cup creamy peanut butter
Finishing the Ice Cream Pie
• ▢1 cup heavy cream
• ▢¼ cup powdered sugar (30 grams)
• ▢1 ounce semisweet chocolate (28 grams)
• ▢¼ teaspoon vegetable oil
• ▢

Instructions

 

Chocolate Rice Krispies Crust

• Spray a 9" pie pan with non-stick baking release. Set aside.
• Place the peanuts in the bowl of a food processor and process until finely ground. Set aside 2 tablespoons to use with the finish.
• Combine the rice krispies and ground peanuts in a medium size bowl.
• • Place the semisweet chocolate, honey and butter in a small saucepan. Heat over low, stirring frequently until smooth and the chocolate and butter are melted. Cool if hot.
  • Pour the chocolate over the rice krispie mix and stir until everything is completely coated.
  • Using a nitrite, vinyl glove or just a plastic bag as a glove press the crust evenly on the bottom and up the sides of the pie pan. Use a table knife to press the crumbs against the side of the plate. Lightly spraying you gloves with a non-stick release will help keep the crust from sticking.
  • Place in the freezer while you make the ice cream.

  Peanut Butter Ice Cream

  • Mix the condensed milk and peanut butter completely.
  • Whip the heavy cream and vanilla to medium peaks. Add half the peanut butter mixture and beat on low to combine.
  • • Add the remaining peanut butter and beat on medium to mix. If it is not smooth, raise the speed to high and beat briefly to smooth out. All lumps should be gone.
    • Pour into the chocolate pie crust and freeze until hard.

    Finishing the Ice Cream Pie

    • Whip the cream and powdered sugar to firm peaks.
    • Melt the chocolate and oil together at half power in the microwave. Stir together.
    • Drizzle the top of the frozen pie in several directions with the chocolate.
    • Fit a piping bag with a #4 open star. Pipe a ruffle around the outer edge. Pipe a second ruffle next to the first on the inside. Sprinkle the reserved peanuts over the whipped cream.
    • Store in the freezer.