Peanut Butter Ice Cream Pie

It’s spring again and it feels like life is flying by. While I’m beyond excited for every new milestone my son reaches, they make me realize he won’t be a baby forever and I get all emotional. Hormones. I guess they’re still not back to normal. Actually I’m pretty sure they’ve been altered for good. And I still can’t read this baby book without weeping. I’ve tried a few times.

Back to food talk. I wanted to post this heavenly pie recipe earlier in the week, but Monday night I was struck down with a case of food poisoning — that or some nasty 24 hour stomach flu. So here it is. Probably one of the simplest pie recipes out there. I spent last weekend in the country with my parents and my mom whipped this up in about 5 minutes. Ya, she did.

Makes two 9-inch pies

1.66 litre vanilla ice cream (or vanilla frozen yogurt for a healthier alternative) – I used Breyers original vanilla.
2 cups peanut butter
1 cup crushed peanuts
As much chocolate sauce to top as you’d like! I melted a large milk chocolate bar and drizzled it over the pies. Save some to melt when serving.

2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
Combine all ingredients; press over bottom and up sides of two 9-inch pie plate. Bake at 400° for 10 minutes. Or, just buy the pre-made ones at the market (that’s what we did!).

Buster. No.

Prepare your crust and set aside. With an electric beater, combine ice cream (let soften at room temperature for 15 minutes before beating) and peanut butter until smooth. Spread half of the crushed peanuts over the graham cracker crust. Drizzle some chocolate sauce over the peanuts if you’d like and then top with the ice cream mixture. Sprinkle the remaining nuts on top and drizzle with chocolate sauce. Freeze over night or at least for a few hours before serving. Take out 20 minutes before serving. Enjoy.



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