Don’t get me wrong. I love serving show-stopping desserts like tiramisu, crème brûlée, and baked Alaska. But there’s part of me (the tired parent side of me, perhaps) that enjoys throwing together a mindless 6-ingredient dessert that pleases everyone. I prep it the day before, let it freeze overnight, and watch as everyone FLOCKS TO IT. I’ve often made this easy pie for birthday parties, and it takes approximately 500% less effort than a homemade birthday cake. Truly, a dessert that tastes this good and is this easy to make should really be some sort of sugar crime.
Here’s Why Everyone Loves This Peanut Butter Ice Cream Pie
Tastes delicious Make-ahead Totally no-bake Makes everyone happy The ingredient list couldn’t be less complicated Welcomes substitutions, such as using another flavor ice cream if there’s a peanut allergy Simple decoration & garnish Easier than a larger layered ice cream cake
Here’s Exactly What You Need:
Food processor, or use a rolling pin and zipped-top bag to crush Oreos (it’s how you can crush the Reese’s Pieces, too!) Electric mixer (handheld or stand mixer) A 9-inch springform pan, the same I recommend for cheesecake and fresh peach cake A freezer Oreos and melted butter for the crust Heavy cream Peanut butter ice cream Peanut butter Reese’s Pieces Optional whipped cream for garnish (you already need heavy cream for the filling!)
An Oreo cookie crust is the base of today’s dessert, the same I use for this regular peanut butter pie and peanut butter Butterfinger cheesecake. Combine crushed Oreos (the entire Oreo… cookie AND the filling) and melted butter. Press into your springform pan. No need to bake! A graham cracker crust works too.
The Filling Is Semi-Homemade
I’ve made this peanut butter ice cream pie on repeat each summer since I first published the recipe in 2013. The peanut butter filling combines peanut butter ice cream and unsweetened whipped cream. I used to use frozen whipped topping (Cool Whip) in the filling, but everyone loves it more when I use unsweetened whipped cream. Fold the whipped cream (above) into softened peanut butter ice cream, and then spread half into the cookie crust. It’s easy: you just need heavy cream. Whip it, and then fold it into softened peanut butter ice cream. The combination of the two produces a softer, creamier pie filling than when you use just ice cream. Easier to eat with a fork! Now we’re getting crazy… melt peanut butter and drizzle over half of the filling, then top with remaining filling. Drizzle with more melted peanut butter and sprinkle with crushed Reese’s Pieces. That’s it, your work is done. Off to the freezer! Before serving, garnish the frozen peanut butter ice cream pie with sweetened whipped cream, more melted peanut butter, and an extra sprinkle of crushed Reese’s Pieces. These finishing touches are optional, but super simple because you need most of the items for the actual recipe, too. If you need a celebratory cake or birthday cake, try this peanut butter ice cream pie. It’s worlds easier than an actual cake, can be made ahead without sacrificing texture, and is loved just as much (if not more!).
Success Tip: Cutting Into Ice Cream Pie
Let the pie sit at room temperature for 5 minutes before slicing. Use your sharpest knife, and dip it in a glass of hot water before each cut. If you like CAKE with your ice cream, try my ice cream loaf cake instead!
