This chocolate peanut butter ice cream-heaven-you-could-eat-it-every-day pie might be the best pie you ever make. (this is my best bill mays impression) On terms of ease, this is on par with just about everything else I bake. On terms of taste? This is ridiculously good. Too good. I mean come on, it's a pie! Pies are for Thanksgiving, and dinners with extended family members. But this pie, whoa. This recipe rivals only the chocolate dump cake in terms of how easy it is to make vs. how good it tastes.
Before we get started, I have to make some confessions. I didn't have time to make the crust myself, so I bought a chocolate pie crust. I didn't think that I may have to scale the amount of ice cream back a little, and as a result I got a chocolately stream that ran down my counter, and into my dog's crate. He liked it though, he was so excited he looked like this:
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| Okay, we were both excited. |
If you decide to go the same route, you definitely don't need the full 2 cups of chocolate ice cream. I was following the recipe and everything was going well until it was time to put the second layer of vanilla/peanut butter ice cream in. That was when I had created an overflow of chocolate ice cream and needless to say, there are no photos of that.
I also had a lot of left over vanilla/peanut butter ice cream filling, so you could afford to scale back on that as well. I imagine the left overs would make for a pretty sweet milkshake, but I didn't have the time or the energy to figure out how to create a machine to make a milkshake. Especially after my experience with the homemade double boiler.
So here's the recipe for your family's new favorite pie:
According to the recipe:
Prep time: 35 minutes
Baking time: 6 minutes
Total time: 41 minutes (that's some great math, but don't forget you need to freeze it for 6 HOURS)
Ingredients:
- 1 1/2 cups of chocolate cookie crumbs
- 2 tbsp. finely chopped nuts
- 1/3 cup melted butter
- 2 cups chocolate ice cream (or a little less if you don't make the crust yourself)
- 4 cups vanilla ice cream (again, less if you're using a store bought crust)
- 1/2 cup peanut butter
- 1/4 cup of chopped nuts
Preparation:
- Preheat oven to 350 degrees. If you're making your own crust, mix the cookie crumbs, the 2 tbsp. of finely chopped nuts and melted butter and mix well. Press into the bottom and up the sides of your 9 inch pie pan. Bake at 350 for 5-6 minutes until set. Then cool. If you're not making your own crust, skip ahead!
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| This is how I cheated. |
- If your crust already came assembled, spread the soft chocolate ice cream in the bottom of the crust. Freeze for 30 minutes.
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| You can (and I should have) clearly seen here that I had too much chocolate ice cream, but how is that ever a problem? |
- While the chocolate ice cream is getting hard in the freezer, mix the vanilla ice cream and peanut butter and beat until thoroughly blended. It's best to have all of the ice cream sitting out to get soft before you begin. When blended, spread over the chocolate ice cream and top with remaining peanuts. Cover and freeze for at least 6 hours. Before you serve, let it sit for about 10 minutes or just 2 if it's 100 degrees outside.
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| This was the next day. I had to reinforce the pie crust with a Pyrex dish to make sure it wouldn't collapse. This was a solid ice cream pie. I added the swirls on the top to make it look more appetizing. I'm still not positive that worked. |
- Pie serves 8-10 or one Kevin.
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This is clearly not your mom's apple pie. Or anyone else's for that matter.
There's no apples in it.
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This pie can't come with enough recommendations, you just have to try it. I can assure you that it won't disappoint. And if it does, let me know and I'll stop making such strong assurances.
Also, here's a quick shot of my peanut butter cupcakes with chocolate butter cream krispie icing:
But that's a recipe for a different day my friend!
Source: About.com 'Busy Cooks'
http://busycooks.about.com/od/dessertrecipes/r/chocpbicepie.htm
Posted by: Linda Larsen
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