This irresistible peanut butter ice cream pie combines a simple no-bake Oreo crust with creamy peanut butter ice cream, rich peanut butter swirls, and crunchy Reese’s Pieces for a decadent frozen dessert that requires minimal effort but delivers maximum flavor.
Why You’ll Love This Recipe
This peanut butter ice cream pie is a dream come true for dessert lovers. With just 6 ingredients, it’s incredibly simple to make yet delivers an impressive and delicious result. No baking required means it’s perfect for hot summer days when you don’t want to turn on the oven. The combination of crunchy Oreo crust, creamy peanut butter ice cream, and sweet candy pieces creates a symphony of textures and flavors that will satisfy any sweet tooth. Since it needs to be frozen before serving, it’s an ideal make-ahead dessert for gatherings or special occasions. Whether you’re a peanut butter enthusiast or just looking for a refreshing frozen treat, this pie is guaranteed to become a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Oreo cookies form the foundation of our crust, providing that perfect chocolatey base that pairs beautifully with the peanut butter filling. Regular Oreos work best here, as Double-Stuf would make the crust too creamy and less sturdy.
Unsalted butter helps bind the Oreo crumbs together to create a firm, cohesive crust. The butter also adds richness and ensures the crust stays intact when slicing.
Heavy cream or heavy whipping cream gets whipped into a light, airy texture that helps make the filling extra creamy. This ingredient is crucial for creating the perfect mousse-like consistency.
Peanut butter ice cream serves as the star of this dessert, providing that distinctive nutty flavor throughout. Make sure to let it soften before using so it incorporates smoothly with the other ingredients.
Creamy peanut butter is used for those beautiful swirls throughout the pie, adding pockets of intense peanut butter flavor and visual appeal. Opt for traditional creamy peanut butter rather than natural varieties, which can separate.
Reese’s Pieces add delightful crunch, color, and extra peanut butter flavor to the dessert. Crushing them slightly allows the candy pieces to distribute evenly throughout the pie.
Directions
- Make the crust: Pulse 22 Oreo cookies (including the cream filling) in a food processor until you have fine crumbs. Mix the crumbs with melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan to create a compact crust.
- Prepare the filling: Whip the heavy cream until stiff peaks form, about 3-4 minutes. If you accidentally over-whip the cream, you can rescue it by gently folding in a little more cold cream.
- Fold the softened peanut butter ice cream into the whipped cream until fully incorporated, which may take a couple of minutes due to the different textures.
- Assemble the pie: Spoon half of the filling into the prepared crust. Drizzle half of the melted peanut butter over this layer. Add the remaining filling, then drizzle with the rest of the melted peanut butter. Sprinkle crushed Reese’s Pieces over the top.
- Freeze the pie for at least 6 hours or up to 48 hours to set completely.
- Before serving, garnish with additional melted peanut butter, crushed Reese’s Pieces, and whipped cream if desired. Allow the pie to sit at room temperature for 5 minutes before slicing. For clean slices, use a sharp knife dipped in hot water between cuts.
Servings and Timing
This pie serves 12 people, making it perfect for family gatherings or dinner parties. Preparation time is approximately 20 minutes, with no cooking required. However, you’ll need at least 6 hours of freezing time, so plan accordingly. The total time from start to when it’s ready to serve is about 6 hours and 20 minutes. This makes it an excellent make-ahead dessert that you can prepare up to 2 days in advance.
Variations
- Ice Cream Flavors: While peanut butter ice cream is the star here, feel free to experiment with other flavors. Vanilla, chocolate, or coffee ice cream would all pair wonderfully with the Oreo crust and peanut butter swirls.
- Cookie Crust Options: Try graham crackers or chocolate graham crackers instead of Oreos for a different flavor profile.
- Mix-In Variations: Substitute the Reese’s Pieces with chopped peanut butter cups, chocolate chips, or even crushed pretzels for a sweet-salty contrast.
- Chocolate Lover’s Version: Add a layer of chocolate ganache between the crust and filling, and drizzle chocolate sauce along with the peanut butter swirls.
- Nutty Delight: Incorporate chopped roasted peanuts or other nuts for added texture and flavor complexity.
- Caramel Twist: Add caramel sauce swirls alongside the peanut butter for an indulgent caramel-peanut butter combo.
Storage/Reheating
This peanut butter ice cream pie is designed to be kept frozen. After serving, promptly return any leftovers to the freezer to maintain the proper consistency. Cover the pie tightly with plastic wrap or aluminum foil, or store slices in an airtight container to prevent freezer burn and odor absorption.
The pie will maintain its best quality for up to 5 days in the freezer. Beyond that time, it’s still safe to eat, but the texture and taste may begin to deteriorate.
For serving frozen leftovers, allow the pie (or individual slices) to sit at room temperature for about 5 minutes to soften slightly before enjoying. This brief thawing time makes the pie easier to slice and improves the texture for eating.
Reheating is not recommended for this dessert, as it’s designed to be enjoyed cold. If the pie becomes too soft during serving, simply return it to the freezer for 15-20 minutes to firm up again.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can substitute the Oreos with graham crackers, chocolate graham crackers, or even chocolate wafer cookies. Just maintain the same ratio of cookie crumbs to butter to ensure your crust holds together properly.
Why does my pie need to sit at room temperature before serving?
Allowing the pie to sit at room temperature for about 5 minutes softens it slightly, making it easier to slice and improving the texture. Straight from the freezer, the pie might be too hard to cut cleanly or enjoy fully.
Can I make this recipe without a springform pan?
While a springform pan is ideal for easy removal and serving, you can use a regular 9-inch pie dish. Be aware that it might be more challenging to remove clean slices, and depending on the depth of your pie dish, you might have some filling leftover.
Why do I need to whip the cream separately instead of just mixing everything together?
Whipping the cream separately introduces air that creates a lighter, creamier texture in the final product. Skipping this step would result in a denser, less fluffy filling.
How can I tell if my heavy cream is whipped to “stiff peaks”?
Stiff peaks means that when you lift the beater out of the cream, the peaks that form stand straight up without flopping over. The cream should be thick and hold its shape well but still be smooth, not grainy.
What if I can’t find peanut butter ice cream?
If peanut butter ice cream isn’t available, you can use vanilla ice cream and increase the amount of peanut butter swirled throughout. Alternatively, you could briefly soften vanilla ice cream, stir in 1/2 cup of creamy peanut butter until well combined, then refreeze it slightly before proceeding with the recipe.
Can this recipe be made dairy-free?
Yes, you can use dairy-free alternatives such as coconut cream instead of heavy cream, dairy-free cookies for the crust, dairy-free butter, and dairy-free ice cream. Just ensure your peanut butter is also dairy-free.
How far in advance can I make this pie?
This pie can be made up to 48 hours (2 days) ahead of time and kept in the freezer. In fact, making it ahead gives it plenty of time to set properly, resulting in neater slices when serving.
Why did my crust stick to the pan?
If your crust is sticking, it might be that it wasn’t pressed firmly enough into the pan. Next time, ensure you’re using medium pressure to create a compact crust. Also, letting the pie sit at room temperature for 5 minutes before serving can help release it from the sides of the pan.
Can I use crunchy peanut butter instead of creamy?
While creamy peanut butter creates smoother swirls, crunchy peanut butter can be used if you prefer the added texture. Be aware that it may be slightly more difficult to drizzle, so you might need to warm it a bit more to achieve the right consistency.
Conclusion
This Easy Peanut Butter Ice Cream Pie is the perfect blend of convenience and indulgence. With its chocolatey Oreo crust, smooth peanut butter ice cream filling, and delightful candy pieces, it delivers impressive results with minimal effort. The make-ahead nature of this frozen dessert makes it ideal for entertaining or as a special treat to have on hand whenever a craving strikes. Whether you stick with the classic recipe or experiment with some of the suggested variations, you’re sure to create a memorable dessert that peanut butter lovers will request again and again. So grab your springform pan and get ready to create a dessert that tastes like it came from an ice cream parlor – right in your own kitchen!
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Easy Peanut Butter Ice Cream Pie
- Total Time: 6 hours, 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
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.
Ingredients
22 regular Oreo cookies (not Double-Stuf)
5 Tablespoons (71g) unsalted butter, melted
1 cup (240ml) cold heavy cream or heavy whipping cream
1 quart peanut butter ice cream, softened
1/4 cup (62g) melted creamy peanut butter, plus more for garnish
1/3 cup (67g) Reese’s Pieces, crushed, plus more for garnish
Optional: whipped cream for topping
Instructions
- 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 an ungreased 9-inch springform pan (that’s at least 2.5-3 inches deep). With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust.
- 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.
- 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.
- Spoon half 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.
- Remove from the freezer and feel free to garnish with more melted peanut butter, crushed Reese’s Pieces, and whipped cream. Allow frozen pie to sit at room temperature for 5 minutes to soften slightly before slicing and serving. For neat slices, use your sharpest knife, and dip it in some hot water before each cut.
- Cover and store leftover pie in the freezer for up to 5 days.
Notes
You can substitute your favorite ice cream flavor for the peanut butter ice cream in this recipe.
Make sure to pack the crust tightly for best results.
This pie can be made up to 48 hours in advance and stored in the freezer until ready to serve.
- Prep Time: 20 minutes
- Cook Time: o minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
