DAMARIS PHILLIPS - Ice Cream Peanut Butter Pie
Ice Cream Peanut Butter Pie
Indulge with this heavenly ice cream peanut butter pie. This simple recipe uses mini store-bought graham cracker crusts as the base, a peanut butter and ice cream filling, topped with whipped cream and more peanuts.
1 lb Compound Butter
15 Minutes
INGREDIENTS
6 individual Graham cracker crusts
9 teaspoons caramel sauce
1 pint vanilla ice cream
â…“ cup peanut butter
1 ounce cream cheese
½ cup heavy cream
¼ cup powdered sugar
½ teaspoon vanilla extract
½ cup roasted peanuts, chopped
INSTRUCTIONS
In your GE Air Fry Toaster Oven or traditional oven bake the Graham cracker crusts at 350 degrees F until golden brown, about 10 minutes.
While the crusts are still warm add a heaping teaspoon of caramel to the bottom and spread evenly. Allow the crusts to cool completely.
When the crusts are cool, add the ice cream and peanut butter to your GE Stand Mixer fitted with the paddle attachment. Mix until combined. Evenly distribute the ice cream between the crusts using an ice cream scoop. Flatten the top and place in the freezer while you make the whipped cream.
In the stand mixer combine the cream cheese and 1/4 cup heavy cream, beat until smooth and homogeneous. Add the remaining cream, powdered sugar and vanilla extract and mix until the cream has doubled in size and holds a soft peak.
Top the ice cream pies with a large dollop of whipped cream and sprinkle with peanuts. Store in the freezer until you are ready to enjoy.