Peanut Butter Ice Cream Pie – Sally’s Baking Addiction

This 6-ingredient peanut butter ice cream pie combines an Oreo cookie crust, extra creamy peanut butter ice cream filling, swirls of peanut butter, and lots of Reese’s Pieces. It’s the perfect go-to summer dessert recipe because it’s astoundingly easy to make, includes ice cream, and most of the prep is hands off as the freezer does the work! 100% guaranteed to be gobbled up, and everyone will demand you make it over and over again.

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 impresses everyone. I prep it the day before, let it freeze overnight, and watch as everyone FLOCKS TO IT.

I’ve often made it 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

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
• 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. 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.

Did you know that homemade whipped cream can replace Cool Whip in nearly any recipe? I don’t add sugar to it when using it in today’s filling.

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 produce a softer, creamier filling than plain ice cream. Easier to eat with a fork!

Fold the whipped cream (above) into softened peanut butter ice cream, and then spread half into the cookie crust.

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 some hot water before each cut.

And if you’re looking for something a little larger, I also have this 5-layer ice cream cake recipe. It takes a little more time to put together because there are a few layers, but the results are always top notch. If you like CAKE with your ice cream, try my ice cream loaf cake instead!

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Easy Peanut Butter Ice Cream Pie

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  Author: Sally
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  Prep Time: 20 minutes
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  Cook Time: 0 minutes
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  Total Time: 6 hours, 20 minutes
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  Yield: serves 12
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  Category: Dessert
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  Method: Freezing
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  Cuisine: American

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Description

This 6-ingredient peanut butter ice cream pie combines a no-bake Oreo cookie crust, extra creamy peanut butter ice cream filling, swirls of peanut butter, and lots of Reese’s Pieces. Make it ahead of time, and feel free to use another flavor ice cream. See recipe Note.

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Oreo Cookie Crust

Filling

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Instructions

1. Make the crust: In a food processor or blender/chopper, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into a 9-inch springform pan (no need to grease it). With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust.
2. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 3–4 minutes. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
3. Fold softened ice cream into the whipped cream. This will take a couple minutes as the ice cream is much stiffer than the whipped cream.
4. Spoon 1/2 of the filling into the prepared crust. Drizzle half of the melted peanut butter over the filling. Spread the rest of the filling on top as best you can, and drizzle with remaining melted peanut butter. Sprinkle with crushed Reese’s Pieces. Cover and freeze for at least 6 hours and up to 48 hours.
5. Remove from the freezer and feel free to garnish with more melted peanut butter, crushed Reese’s Pieces, and whipped cream. I used Wilton 1M piping tip for the whipped cream in the pictured pie.
6. Allow frozen pie to sit at room temperature for 5 minutes to soften before slicing and serving. For neat cuts, use your sharpest knife, and dip it in some hot water before each cut.
7. Cover and store leftover pie in the freezer for up to 5 days.

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Notes

1. Special Tools (affiliate links): Food Processor or Blender/Chopper | 9-inch Springform Pan | Electric Mixer (Handheld or Stand Mixer) | Piping Bag (Disposable or Reusable) and Wilton 1M piping tip (for optional whipped cream topping)
2. Can I Use a Graham Cracker Crust? Yes. Feel free to replace the Oreo cookie crust with this graham cracker crust. No need to bake it.
3. Ice Cream: Any brand of peanut butter ice cream is fine. I usually use Reese’s brand, which has peanut butter cups inside. You can also use frozen yogurt, or another flavor. Make sure you check the size of the ice cream carton. Most cartons are 1.5 quarts. You only need 1 quart for this recipe.
4. What Can I Use Instead of Peanut Butter? Feel free to swap the peanut butter ice cream for another flavor such as chocolate, strawberry, vanilla, cookie dough, etc. You can skip the melted peanut butter, or replace with warmed Nutella or even chocolate ganache (while it’s still warm!). Feel free to skip the crushed Reese’s Pieces, or replace with chocolate chips, crushed M&Ms, or other favorite ice cream topping. I find M&Ms bleed there color a bit into the ice cream, so keep that in mind.

Keywords: peanut butter ice cream pie