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Peanut Butter Ice Cream Pie

NESTLÉ TOLL HOUSE
Prep:
20 mins
Cooking:
30 mins
Cooling:
120 mins
Yields:
8 servings
Peanut Butter Ice Cream Pie
This frozen Peanut Butter Ice Cream Pie is a dessert that peanut lovers will adore. It is so easy to make and a perfect make-ahead treat.

Ingredients

Directions

PREHEAT oven to 350° F. Grease 9-inch pie plate.

PRESS 20 squares of cookie dough onto bottom and up side of prepared pie plate.

BAKE for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining 1/4 cup peanut butter and 1/4 cup peanuts in medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik and additional chopped peanuts. Freeze for at least 2 hours or overnight.

BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.

THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie. Cut into wedges.

Nutritional Information

  • Serving Size
    1/8 servings of recipe
  • Calories 450
  • Calories from Fat 210

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 24g 37%
  • Saturated Fat 8g 38%
  • Cholesterol 35mg 11%
  • Sodium 350mg 14%
  • Carbohydrates 53g 18%
  • Dietary Fiber 2g 10%
  • Sugars 35g
  • Protein 9g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%