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Peanut Butter Ice Cream Pie With Hot Fudge Sauce

Peanut Butter Ice Cream Pie With Hot Fudge Sauce recipe image
This Peanut Butter Ice Cream Pie is the ultimate comfort dessert, combining the cool creaminess of vanilla ice cream with the deep, nutty flavor of peanut butter. Set in a crisp graham cracker crust, it&# 226;ÂÂs a no-bake wonder that requires minimal effort for maximum indulgence. The homemade hot fudge sauce, made with semi-sweet chocolate and evaporated milk, adds a luscious, warm finish that cuts through the sweetness perfectly. Ideal for potlucks, summer gatherings, or a cozy night in, this pie is easy to assemble and freezes beautifully. ItâÂÂs a nostalgic treat that brings everyone together around the table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 533.0
Dietary: Gluten-free
Description
This Peanut Butter Ice Cream Pie is the ultimate comfort dessert, combining the cool creaminess of vanilla ice cream with the deep, nutty flavor of peanut butter. Set in a crisp graham cracker crust, it&# 226;ÂÂs a no-bake wonder that requires minimal effort for maximum indulgence. The homemade hot fudge sauce, made with semi-sweet chocolate and evaporated milk, adds a luscious, warm finish that cuts through the sweetness perfectly. Ideal for potlucks, summer gatherings, or a cozy night in, this pie is easy to assemble and freezes beautifully. ItâÂÂs a nostalgic treat that brings everyone together around the table.
Ingredients
  • 1 9-inch Graham cracker crust
  • 1 quart Vanilla ice cream, softened
  • 1 cup Frozen non-dairy topping, thawed
  • 1/2 cup Peanut butter, softened
  • 1/2 cup Peanuts, chopped
  • 1/2 cup Whole peanuts, for topping
  • 6 oz Semi-sweet chocolate chips
  • 3/4 cup Evaporated milk
  • 1/4 cup Sugar
Directions
  1. 1
    In a large bowl, combine the softened vanilla ice cream, thawed non-dairy topping, peanut butter, and chopped peanuts.
  2. 2
    Mix well until the ingredients are evenly distributed and smooth.
  3. 3
    Spoon the mixture into the prepared graham cracker shell.
  4. 4
    Press whole peanuts onto the top of the pie for decoration.
  5. 5
    Freeze the pie until firm, at least 4 hours or overnight.
  6. 6
    To make the hot fudge sauce, combine semi-sweet chocolate chips, evaporated milk, and sugar in a heavy saucepan.
  7. 7
    Cook over low heat, stirring constantly, until the chocolate is melted and the sauce is smooth.
  8. 8
    Serve the pie slices warm or cool, drizzled with the hot fudge sauce.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 533.0kcal
% Daily Value *
Total Fat 27.3g42%
Saturated Fat 17.1g86%
Cholesterol 105.6mg36%
Sodium 518.5mg22%
Total Carbohydrate 57.9g20%
Dietary Fiber 1.7g7%
Sugars 50.7g
Protein 14.7g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep the pie frozen until ready to serve. Remove from freezer 10-15 minutes before slicing for easier cutting.

Sauce Tip: The hot fudge sauce can be made ahead and stored in the refrigerator for up to one week. Reheat gently in the microwave or on the stove before serving.

Substitution: You can use crunchy peanut butter for extra texture, or substitute the evaporated milk with heavy cream for a richer sauce.

Crust: If making your own crust, crush 1 1/2 cups graham crackers and mix with 1/4 cup melted butter and 1/4 cup sugar, then press into a 9-inch pie plate and chill before filling.

Keywords: peanut butter, ice cream pie, hot fudge sauce, no bake dessert, graham cracker crust, chocolate sauce, vanilla ice cream, easy dessert, summer treat, peanut butter cup, dessert recipe, make ahead, freezer dessert, chocolate peanut butter, family favorite, potluck dessert, creamy pie, indulgent, simple cooking, comfort food
Read it online: https://www.chefs-mate.com/recipe/peanut-butter-ice-cream-pie-with-hot-fudge-sauce/