This recipe is a bona fide winner based on feedback from family and friends. Especially from my nephew and his girlfriend – foodies that take their dessert very seriously:)
The recipe below is based on this peanut butter dessert recipe being made in a springform pan. However, it can also be made in a pie pan. For the latter, you’ll only need about 3/4′s of the crust mixture and, instead of 1 quart each of the chocolate and vanilla cream, you’ll only need about 2 cups each. As for the peanut butter, 1 cup for the pie plate version.
Chocolate Peanut Butter Ice Cream Pie with Nutter Butter Cookie Crust
- 1 package NutterButter Cookies
- 1 stick butter, melted
- 1 quart (4 cups) chocolate ice cream, softened
- 1 quart (4 cups) vanilla ice cream softened
- 1 1/2 cups creamy peanut butter (I love using (well mixed) natural peanut butter)
- 2 cups chocolate chips (12-oz package)
- 1 cup heavy whipping cream
- Peanut butter cups, chopped
Place the cookies in a food processor and pulse until it is fully processed (fine crumbs). Transfer the cookie crumbs to a large bowl and stir in the butter. Mix very well so that the mixture is moist. Press onto the bottom and up the sides (about 1″) of a greased, 10″ springform pan. Freeze for 15-30 minutes before proceeding.
Spread the chocolate ice cream onto the crust and freeze until firm. Then spread the peanut butter over the chocolate layer an freeze until firm. The spread with the peanut butter and freeze until firm.
To make the glaze, bring the heavy cream to a boil in a small saucepan, then remove from heat. Add the chocolate chips and shake the pan so that cream covers the chips. Let sit for 5 minutes, then whisk until all chocolate is melted and the glaze is smooth. Cool to room temperature. Once cooled, spread over vanilla ice cream and then top with the chopped peanut butter cups. Freeze for at least 2 hours prior to serving. (If making a head of time keep pie covered with foil in the freezer.)