Peanut Butter Fudge Ice Cream Pie Recipes

Steps:

• 1. In a large bowl, soften the ice cream.
• 2. With electric mixer on low, whip in the peanut butter until well blended.
• 3. Spoon 1/2 of ice cream mixture into pie crust.
• 4. Top ice cream with 3/4 cup of the melted, cooled hot fudge. Top fudge with 1/4 cup of salted chopped peanuts.
• 5. Pour remaining ice cream into pie shell. Put remaining fudge in a plastic bag and cut off one corner. Drizzle top of pie with fudge. Drizzle caramel ice cream topping over the pie with a spoon.
• 6. Sprinkle top of pie with the remaining 1/4 cup peanuts. Cover and freeze for 2 or more hours until firm.
• 7. Decorate with whipped cream around the edges. Place peanut butter cups around the whipped cream (optional.)
• 8. When ready to serve, take pie from freezer and slice with a warm knife that's been run under hot water. Return unused portion covered to the freezer.

Steps:

• Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes.
• Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes.
• Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.
• Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.
• Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.

Steps:

• In ungreased 8-inch round cake pan, spread cereal evenly. Drop ice cream by small spoonfuls on top of cereal. Rinse metal spoon with hot water; wipe dry. With back of hot spoon, spread ice cream evenly in pan, pressing down firmly and reheating spoon as needed.
• In small microwavable bowl, mix fudge topping and peanut butter until well blended. Microwave on High 20 seconds. Stir to blend; continue to microwave on High in 5-second increments until mixture can be stirred smooth and is pourable.
• Pour topping mixture into small resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Drizzle mixture over ice cream. Freeze until firm, at least 2 hours. Cut into wedges to serve. Reheat and serve any remaining topping with pie.

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,

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.

Steps:

• Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
• Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.

Steps:

• Spread softened ice cream in pie crust until it is level and even (I found that I didn't quite use the full half gallon, but you can if you want). Sprinkle chopped Reese's on top of the ice cream, until they completely cover the ice cream and are evenly spread out.
• Place your chocolate chips in a microwave-safe bowl and microwave until melted (I usually do 30 second intervals- stirring in between each interval- until the chocolate is melted and smooth). Do the same with the peanut butter and melt until creamy and smooth.
• Drizzle the melted chocolate and melted peanut butter on top of the Reese's candy.
• Place in the freezer for at least 3-4 hours before serving. When ready to serve, remove pie from freezer and let thaw for 5-10 minutes- it will make cutting much easier.