Peanut Butter Ice Cream Pie

6. Peanut Butter Ice Cream Pie
  • 1 (18-oz.) package refrigerated peanut butter chocolate chip cookie

    dough, softened, divided

  • 1/2 cup peanut butter, divided
  • 1 pint vanilla ice cream, softened
  • 1/4 cup chopped peanuts, plus extra for sprinkling, if desired
  • 3 tablespoons chocolate flavor syrup

Preheat the oven to 350°F. Grease a 9-inch pie plate.

Press ¾ package cookie dough onto the bottom and up the sides of a prepared pie plate.

Bake for 10 to 12 minutes, or until golden brown; flatten down the dough with the back of spoon to form a pie shell. Cool completely on a wire rack.

Spread ¼ cup peanut butter over the crust. Mix the ice cream, remaining peanut butter and ¼ cup peanuts in a medium bowl. Spoon into the cookie crust; spread evenly. Drizzle with chocolate syrup and additional peanuts. Freeze for at least 2 hours or overnight.

Bake the remaining cookie dough according to the package directions. Cool completely on a wire rack; crumble the cookies.

Thaw the pie for 5 to 10 minutes. Sprinkle the cookie crumbs over the pie; cut into wedges.

  • Yields: 8 servings
  • Preparation Time: 25 minutes plus freezing time