Chocolate Peanut Butter Ice Cream Pie

Recipe by breezermom
READY IN: 20mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 21
    cream-filled chocolate sandwich cookies (I use Oreos)
  • 12
    cup dry-roasted unsalted peanuts
  • 14
    cup butter, melted
  • 3
    pints chocolate ice cream, softened
  • 8
    (1 5/8 ounce) packages peanut butter cups, coarsely chopped (I use Reeses)
  • 1
    (8 ounce) jar fudge sauce
  • 14
    cup strong brewed coffee
  • 2
    tablespoons coffee liqueur (optional)
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DIRECTIONS

  • Process cookies and peanuts in a food processor until finely crumbled, Add butter, and process until blended.
  • Press crumb mixture into a 9-inch deep-dish pieplate; freeze for 15 minutes.
  • Stir together the ice cream and chopped candy; spoon into the piecrust. Freeze for at least 6 hours. Remove from the freezer and let it stand 15 minutes before serving.
  • Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and coffee liqueur. Drizzle over pie.
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