ALASKAN PEANUT BUTTER ICE CREAM PIE
This has been our dessert of choice for family birthdays! The kids love to choose different flavors of ice cream. In fact, the youngest is 19 today and is having it still! Some favorite ice cream flavors are coffee and cookies and cream.
Provided by MegNC
Categories Desserts Pies No-Bake Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
- Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
- Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
- Put pie in freezer and freeze until firm in the center, at least 30 minutes.
Nutrition Facts : Calories 847.2 calories, Carbohydrate 89.5 g, Cholesterol 240 mg, Fat 47.3 g, Fiber 2.1 g, Protein 17.2 g, SaturatedFat 24.5 g, Sodium 494.7 mg, Sugar 63 g
PEANUT BUTTER ICE CREAM PIE
This recipe has been a family favorite for nearly 30 years. I often have a pie handy in the freezer to serve unexpected guests. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set., In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting.
Nutrition Facts :
LOGAN'S ROADHOUSE PEANUT BUTTER ICE CREAM PIE
Logan's Roadhouse "Peanut Butter Ice Cream Pie". The best selling dessert at Logan's! I am an employee and this recipe is authentic. It costs about $6 for a slice of this ice cream pie, but it'll cost about the same to make a whole pie! I've seen a lady come in and buy a pie for $30. This recipe is very, very simple and is a great dessert for holidays, parties, etc. It tastes great with Hershey's chocolate syrup drizzled all over it and that's exactly how we serve it at Logan's. ENJOY!!
Provided by Katie Lauren
Categories Frozen Desserts
Time 6h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Scoop 2/3 tub of chocolate ice cream into Oreo pie crust.
- Place a piece of wax paper over pie (covering the whole pie) and pat down the ice cream until it is flat and filling the whole crust.
- Next, scoop half to 2/3 tub of "Bunny Tracks" ice cream onto the top of the chocolate ice cream.
- Again, place a sheet of wax paper over pie and pat down the "Bunny Tracks" ice cream until it is a smooth layer.
- Keep the pie covered with a sheet of wax paper and freeze until ice cream is hard.
- Freezing can take hours. I suggest making this pie at least 10-24 hours pior to serving, just to be sure it is ready when you are!
- Ejoy!
4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE
Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Let the ice cream sit at room temperature to soften, about 20 minutes.
- Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
- Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.
PEANUT BUTTER ICE CREAM PIE I
For the peanut butter lovers in our family!
Provided by Carolyn
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
- Bake crust in preheated oven for 8 minutes. Chill.
- In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 41.3 g, Cholesterol 44.3 mg, Fat 31.7 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 415.7 mg, Sugar 27.3 g
LOGAN'S ROADHOUSE BUTTERY DINNER ROLLS
Make and share this Logan's Roadhouse Buttery Dinner Rolls recipe from Food.com.
Provided by cinderbear57
Categories Yeast Breads
Time 38m
Yield 12 large rolls
Number Of Ingredients 9
Steps:
- Place 2 cups flour in a large mixing bowl.
- Add yeast, salt, sugar and dry milk.
- Set aside.
- In a mixing bowl, combine water and egg and stir to blend.
- Make a well in the center of the dry ingredients.
- Pour water mixture into well.
- Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
- Add 1/2 the melted butter and beat to incorporate.
- Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
- Cover bowl with plastic wrap.
- Set dough in a warm, draft-free place such as oven with pan of hottest tap water on rack below.
- Allow batter to rise until doubled in bulk, about 1 hour.
- Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening.
- Punch down batter (batter will be extremely soft and sticky).
- Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next).
- Brush dough with 1/2 remaining melted butter.
- Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes.
- In preheated 400-degree oven, bake rolls on middle rack 16-18 minutes.
- Brush tops of cooked rolls with remaining melted butter.
- Serve immediately.
Nutrition Facts : Calories 227.5, Fat 10.6, SaturatedFat 5.6, Cholesterol 36.4, Sodium 282.7, Carbohydrate 27.8, Fiber 1.2, Sugar 3.5, Protein 5.2
DREAMY CREAMY PEANUT BUTTER PIE
Peanut butter fans love both the crust and creamy filling of this popular pie. With two young children in the house, a lot of my baking happens after bedtime! -Dawn Moore, Warren, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 6-8 minutes or until crust is lightly browned. Cool on a wire rack., In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). In a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. Set aside., Gently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold 1-1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigerate until serving.
Nutrition Facts : Calories 745 calories, Fat 51g fat (22g saturated fat), Cholesterol 86mg cholesterol, Sodium 604mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 3g fiber), Protein 16g protein.
PEANUT BUTTER ICE CREAM PIE
Peanut butter and chocolate reign supreme as the best flavor duo thanks to this incredible cookie-crusted ice cream pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, stir all crust ingredients until well mixed. Press mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes. Freeze 10 minutes. Meanwhile, place both ice creams in refrigerator to soften, about 20 to 30 minutes.
- In medium bowl, stir together chocolate chips, peanut butter and salt. In 1-quart saucepan, heat whipping cream and corn syrup over low heat until hot but not boiling. Pour over peanut butter mixture; cover bowl with plastic wrap. Let stand 1 minute; stir until smooth.
- Spread 1/3 cup of the chocolate-peanut butter sauce in bottom of chilled crust. Sprinkle with cocktail peanuts. Spoon 3 cups of the peanut butter ice cream over top; spread evenly. Quickly and carefully spread 1/2 cup chocolate-peanut butter sauce over ice cream (it will start to freeze). With small ice cream scoop or tablespoon, alternate scoops of chocolate ice cream and remaining 1 cup peanut butter ice cream over top, covering pie and achieving bubble look.
- Sprinkle chocolate-covered peanuts over top. Drizzle with remaining chocolate peanut butter sauce. Freeze 5 hours or until firm. Place pie in refrigerator 30 minutes before cutting to soften slightly.
Nutrition Facts : Calories 720, Carbohydrate 69 g, Cholesterol 70 mg, Fat 7, Fiber 5 g, Protein 13 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 47 g, TransFat 1 g
PEANUT ICE CREAM PIE
Everyone is nuts about this rich refreshing pie. It comes in handy as a quick and easy no-bake dessert for church dinners, card parties, showers and drop-in company. Judges at a northwest Kansas fair declared it a grand-prize winner.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Spoon half of the ice cream into crust. , In a small bowl, combine the corn syrup and peanut butter; spoon half over ice cream. Sprinkle with half of the peanuts. Repeat layers. Freeze until firm.
Nutrition Facts : Calories 481 calories, Fat 28g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 399mg sodium, Carbohydrate 55g carbohydrate (32g sugars, Fiber 2g fiber), Protein 9g protein.
PEANUT BUTTER CREAM PIE
During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
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NO-BAKE PEANUT BUTTER-FUDGE ICE-CREAM PIE RECIPE
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5/5 (2)Total Time 8 hrs 40 minsAuthor Pam Lolley
- Stir together cereal, finely chopped peanuts, and butter in a medium bowl. Press mixture into bottom and up sides of a lightly greased 9-inch glass pie plate. Freeze until solid, 15 to 30 minutes.
- Microwave peanut butter in a small microwave-safe bowl on HIGH until melted and smooth, about 30 seconds. Let stand at room temperature 10 minutes, stirring occasionally.
- Place ice cream in the bowl of a heavy-duty stand mixer; beat on medium-low until smooth, about 30 seconds. Drizzle peanut butter into ice cream, beating on low just until incorporated, about 30 seconds.
- Spread ice cream mixture into frozen pie shell. Cover and freeze until firm, 8 hours, or up to 24 hours.
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