Chocolate Peanut Butter Ice Cream Pie |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is an easy recipe....very little work involved and quick to put together. The major time involved is leaving the pie in the freezer to set! The 6 hours and 15 minutes of freezer time are not included in the prep or cooking time! Ingredients:
21 cream-filled chocolate sandwich cookies (i use oreos) |
1/2 cup dry-roasted unsalted peanuts |
1/4 cup butter, melted |
3 pints chocolate ice cream, softened |
8 (1 5/8 ounce) packages peanut butter cups, coarsely chopped (i use reeses) |
1 (8 ounce) jar fudge sauce |
1/4 cup strong brewed coffee |
2 tablespoons coffee liqueur (optional) |
Directions:
1. Process cookies and peanuts in a food processor until finely crumbled, Add butter, and process until blended.
2. Press crumb mixture into a 9-inch deep-dish pieplate; freeze for 15 minutes.
3. Stir together the ice cream and chopped candy; spoon into the piecrust. Freeze for at least 6 hours. Remove from the freezer and let it stand 15 minutes before serving.
4. Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and coffee liqueur. Drizzle over pie.
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