Chocolate Peanut Butter Cup Ice Cream Pie Recipe

Move over apple pie! This ice cream pie features a peanut butter Chex crust and is filled with chocolate peanut butter ice cream and peanut butter cups.

Every Thanksgiving my brother makes a grasshopper ice cream pie, and as an ice cream lover it’s one of my favorite desserts. This year I wanted to try a variation, and Chocolate + Peanut Butter was the obvious choice.

This ice cream pie is packed with chocolate ice cream, ribbons of peanut butter, and plenty of peanut butter cups. Use your favorite variety — I prefer dark chocolate — and chop them to the size you like for the topping and mix-ins.

The standout is the crust, made from finely ground peanut butter Chex cereal instead of graham crackers. It’s simple to assemble and requires no baking.

I adapted a graham-cracker crust recipe and swapped in peanut butter Chex. Because the cereal is lighter than crackers it needs a bit less butter, so I adjusted the proportions accordingly.

WHAT INGREDIENTS DO I NEED TO MAKE CHOCOLATE PEANUT BUTTER CUP ICE CREAM PIE?

To make this recipe gluten free, confirm all ingredients are labeled gluten free. You will need:

• peanut butter Chex cereal
• sugar
• melted butter
• chocolate peanut butter ice cream
• chopped peanut butter cups

HOW TO MAKE THE ICE CREAM PIE

1. Blend peanut butter Chex in a blender on high until you have fine crumbs resembling graham cracker crumbs.
   • If you don’t have a blender, place the cereal in a heavy-duty gallon Ziploc bag, remove the air, seal it, and use a rolling pin to crush the cereal to fine crumbs.
2. Stir the Chex crumbs with sugar, then add melted butter and mix until everything is evenly combined.
3. Press the mixture into a 9″ pie plate. Use the bottom of a glass or measuring cup to compact it into a firm crust. Freeze the crust for 15 minutes to help it set before adding the ice cream.
4. Scoop softened chocolate peanut butter ice cream into the prepared crust. You can dollop or spread it — both work.
5. Press chopped peanut butter cups across the top of the pie and gently into the ice cream.
6. Freeze the pie until fully solid.
7. Remove from the freezer 5–10 minutes before serving. For clean slices, dip a sharp knife in hot water and wipe between cuts.

FREQUENTLY ASKED QUESTIONS

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Chocolate Peanut Butter Cup Ice Cream Pie

Author: Celeste Noland | Life After Wheat

https://thereislifeafterwheat.com/2019/11/chocolate-peanut-butter-ice-cream-pie/

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Prep 15 mins

Additional Time 45 mins

Total 1 hr

Move over apple pie! This ice cream pie features a peanut butter crust and is filled with chocolate peanut butter ice cream and peanut butter cups.

Servings 1 pie

Course Gluten Free Dessert Recipes

Start Cooking

Ingredients

FOR THE PIE CRUST:

• 2 cups peanut butter Chex crumbs about 5 cups Chex cereal
• 3 T white sugar
• ⅓ cup butter melted

FOR THE ICE CREAM FILLING:

• ½ gallon chocolate peanut butter ice cream or more
• peanut butter cups cut into halves, fourths, or chunks

Equipment

• Rolling pin or heavy jar (for crushing cereal in a bag)
• Blender or food processor (for fine crumbs)
• 9-inch pie plate
• Measuring cups and spoons

Method

1. Blend peanut butter Chex on high until fine crumbs form. If you don’t have a blender, crush cereal in a sealed gallon Ziploc using a rolling pin.
2. Combine crumbs and sugar, then stir in melted butter until evenly moistened.
3. Press into an 8″ or 9″ pie plate and compact with the bottom of a glass. Freeze 15 minutes to set the crust.
4. Scoop softened ice cream into the crust. Spread or dollop as you prefer.
5. Top with peanut butter cups, pressing some into the ice cream so they stick.
6. Freeze until the pie is solid.
7. Let stand 5–10 minutes before slicing and use a hot-dipped knife for neat slices.

Notes

• Store the pie in the freezer. It keeps best for one to two weeks but can be frozen up to a month. Avoid clingfilm touching the ice cream; tent foil over the pie instead.
• If chocolate peanut butter ice cream isn’t available, use chocolate ice cream and drizzle melted peanut butter over slices before serving.
• If you don’t have a blender, crush Chex in a sealed Ziploc with a rolling pin until fine.

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