There are worse things on a Friday morning than waking up, cutting a piece of ice cream peanut butter pie and taking a couple of pictures so I can write up a post for today’s PieDay.
It does bring up the dilemma, should I eat the pie for breakfast or be a good girl and tuck it away for later?
Dilemma or not, this is my second ice cream pie in a row and let me tell you friends, if this hot weather keeps up, all you are getting is ice cream pies all…summer…long. Now I know my American readers are going to roll their eyes at my polar bear Canadian blood, but when you hit the low 30’s here, it’s time to hide in the house in the shade and eat cold food. I don’t turn on the oven. We eat BBQ and salads and ice cream pies.
This came about the usual way I get my inspiration: I was standing the candy aisle looking at everything available and waiting for inspiration to hit me. Nothing inspires me like a candy aisle. My Willy Wonka cake came about from the candy aisle and almost every sweet concoction that uses store-bought candy in it. I just stand there, looking at all the colors, packages…and then inspiration usually hit me and I’m off and running.
This pie is all Reese’s products which as everyone knows, are my one weakness. I can generally ignore most candies and chocolates, opting instead to bake up my own goodies, but I have a major thing for Reese’s peanut butter products.
Ingredients Needed For The Ice Cream Peanut Butter Pie:
5 cups of vanilla ice cream
¾ cup of unsweetened peanut butter
8 Reese’s Peanut Butter cups
8 Reese’s Sticks
I package of Reese Bites
2 cups of chocolate baking crumbs
⅓ cup melted butter
10 inch deep dish pie plate
Combine the baking crumbs and butter then press firmly into the pie plate.
Chop up the PB cups and the sticks.
Soften your ice cream up to the point where you can stir it, but it’s not melted. Stir in the unsweetened peanut butter, either completely or leaving it in swirls, the choice is up to you. Add in the chopped up cups and sticks, then combine.
Transfer the ice cream into the pie plate, smoothing out the top.
Take your Reese’s Bites and place them on top, like below.
Cover with plastic wrap and freeze for 3-4 hours until firm.
Voila!Ice cream peanut butter pie!
Happy PieDay everyone! I hope everyone enjoys this gorgeous weather- hey, it’s better than -30!- and has a fabulous weekend.
Oh, and my dilemma?
The Of Course I Had a Bite of Pie For Breakfast Magpie
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Ice Cream Peanut Butter Pie
- Prep Time
- 5 minutes
- Total Time
- 5 minutes
- Karlynn Johnston
- 5 cups vanilla ice cream
- 3/4 cup unsweetened peanut butter
- 8 cups Reese's Peanut Butter cups
- 12 ounces Reese's sticks (8 Reese's sticks)
- 5.3 ounces package Reese's bites
- 2 cups chocolate baking crumbs
- 1/3 cup melted butter
- 1 10 inch deep dish pie plate
- Combine the baking crumbs and butter then press firmly into the pie plate.
- Chop up the PB cups and the sticks.
- Soften your ice cream up to the point where you can stir it, but it's not melted.
- Stir in the unsweetened peanut butter, either completely or leaving it in swirls, the choice is up to you.
- Add in the chopped up cups and sticks, then combine.
- Transfer the ice cream into the pie plate, smoothing out the top.
- Take your Reese's Bites and place them on top, like below.
- Cover with plastic wrap and freeze for 3-4 hours until firm. Voila!Ice cream peanut butter pie!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.