This is a great pie to keep in the freezer for unexpected summer guests. The combination of peanut butter ice cream with chocolate ice cream is spectacular.
Prep Time: 35 minutes
Cook Time: 6 minutes
Ingredients:
- 1-1/2 cups chocolate cookie crumbs
- 2 Tbsp. chopped peanuts
- 1/4 cup melted butter
- 2 cups chocolate ice cream, softened
- 4 cups vanilla ice cream, softened
- 1/2 cup peanut butter
- 1/4 cup chopped peanuts
Preparation:
Preheat oven to 350 degrees F. In medium bowl, combine cookie crumbs, 2 Tbsp. chopped peanuts and melted butter and mix well. Press into bottom and up sides of 9" pie pan. Bake at 350 degrees F for 5-6 minutes until set. Cool completely.
When crust has cooled, spread softened chocolate ice cream in bottom of crust. Freeze for 30 minutes. Meanwhile, combine vanilla ice cream and peanut butter in large bowl and beat until peanut butter is thoroughly blended with ice cream. Spread over chocolate ice cream in crust and top with remaining chopped peanuts. Cover and freeze for at least 6 hours. Let stand at room temperature for 10 minutes before slicing and serving.
