Hi everyone! I have a quick announcement before I get to this pie (although I keep losing my train of thought because of the photo above…I kind of want to just gaze lovingly and remember the piece I just finished). I will be guest blogging regularly for The Huffington Post! It is certainly an honor to be asked to do this and I’m grateful for the opportunity. For my first post, I updated the Lavender Cupcakes with Honey Frosting I posted this past spring. You can view the post here.
OK – on to ice cream pie! This is the second recipe I’ve made from this edition of Southern Living (Strawberry Cake being the first). I highly recommend it if you can still find it in the stores! Hiding underneath in the photo below is Paula Deen’s Chocolate Celebration…I’m pretty excited about that magazine too.
There is a whole chapter in this issue on ice cream pies, and I knew I had to give one a try before the end of the summer.
If there is a option, I will always go for chocolate, so this Peanut Butter Cup Ice Cream Pie was an obvious choice.
The main change I made to the original was to add extra Reese’s on top (and I ignored the call for peanuts as I just don’t like them interfering with the chocolate).
This pie was….so good. It is definitely on the rich side, which is how I like it. It is similar to a Blizzard from Dairy Queen.
This is a dangerous one to keep around the house for too long, so I highly recommend sharing with a friend. After taking these photos, I took this over to my sister and brother-in-law’s, where we all had a big slice, as their dog looked on longingly. It was perfect. I hope you give this a try and love it as much as I did!
Peanut Butter Cup Ice Cream Pie
Makes 6-8 slices
Slightly adapted from Southern Living
21 cream-filled chocolate sandwich cookies (aka Oreos)
1/2 cup dry-roasted peanuts*
1/4 cup butter, melted
3 pt. chocolate ice cream, softened
12 (1.5-oz) packages peanut butter cup candies, coarsely chopped
3/4 cup fudge sauce
1/4 cup strong brewed coffee
Preheat oven to 350 degrees F. In a food processor, process Oreos and dry roasted peanuts 30 seconds or until they are fine crumbs. Add in melted butter and process for 15 seconds or until combined. (Note: I used a blender instead, beginning with the nuts, then adding in the oreos. I then transferred the mixture to a bowl and stirred in the butter. It didn’t work as well as a food processor, but it’s an option if you don’t have one.)
Press mixture into a 9-inch deep-dish pie-plate, and bake for 10 minutes. Cool on a wire rack for 30 minutes, and then freeze for 15 minutes.
Chop the peanut butter cups into coarse chunks, setting aside 4 packages (8 cups) for garnish. Stir the chopped up candy into the softened ice cream, and dish into the frozen pie shell. Freeze for a few minutes, until you can safely press the rest of the candies onto the top of the ice cream pie.
Add pie back into the freezer. When it’s hardened a bit, cover it and then freeze for a total of six hours.
Let pie sit at room temperature for 15 minutes before serving. In a small saucepan, heat fudge sauce on low until heated, stirring constantly. Remove from heat and add in the coffee.
Slice pie and top with hot sauce. Enjoy!
*Note: The original recipe called for unsalted peanuts, but I only had salted on hand. I thought it worked well, so whichever you have available is fine!
The original recipe also suggested garnishing with extra chopped peanuts – feel free to do this if you’re so inclined.