or, Easier than pie!
Everyone who knows me also knows how much I like ice cream. Oh, did I say “like”? I meant, how much I LOVE ice cream. Unfortunately, as I’ve grown up (I wanted to say “aged”, but that makes me sound old), I’ve had to curtail my habit a bit. But not always….
Anyway, as the summer rolls on, ice cream desserts become the default. Especially when you want something that tastes homemade but doesn’t require so much work, or an hour’s worth of baking. This dessert SO fits that bill.
Especially tasty is the peanut butter graham cracker crust. For this, I just added some peanut butter to the graham cracker and butter mixture I normally use, and decreased the butter a bit.
I also used “premium” ice cream, thanks to a “buy a pint, get one free” offer from my local grocery. And it was so worth it! Previously, I’ve only used “regular” grocery store Ice cream in this type of pie, which is good, don’t get me wrong! But I think when you soften it to put into the crust, and then refreshed it, it can get that “icy” texture that is not so pleasant. The premium type of ice cream remained so much smoother and creamier. Isn’t this why we eat ice cream?
Ok, enough pontification! This pie is awesome! It has a crunchy, peanut buttery crust, smooth delicious chocolate and vanilla ice cream, and is topped with chocolates, peanut buttery crunchy stuff. Could anything be better on a hot August (or fill in any month) day?
Ice Cream Pie with Peanut Butter Graham Crust
For the crust:
15 whole graham crackers
1/4 c butter (half a stick)
1/4 c smooth peanut butter (I use the all-natural kind, but any will do)
1/4 t salt
For the filling:
1 pint super premium chocolate ice cream, softened
1 pint super premium vanilla ice cream, softened
2 Butterfinger(TM) bars or any chocolate-peanut butter bar or cup, chopped
First, make the crust.
Preheat oven to 350 F.
In a large zipper bag (gallon size) and a rolling pin or a food processor, crush the graham crackers. Pour into medium bowl.
Put the peanut butter and butter in a glass dish or measuring cup. Heat on “defrost” setting in microwave, stirring every 20-30 seconds, until they are completely melted together and smooth.
Mix butter mixture into cracker crumbs. Add salt. Stir. Press into pie plate. Bake 8-10 minutes or until set. Cool completely.
Once cool, stir the softened chocolate ice cream until it is easy to spread. Spread across the cooled pie crust. Freeze at least 2 hours.
Stir softened vanilla ice cream as above, then spread across the surface of the chocolate ice cream. Sprinkle chopped candy bar pieces across the softened vanilla ice cream. Freeze until completely firm, approximately 4 hours or more. Slice with a knife that has just been run under hot water. Enjoy!