| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- 18 graham crackers (the 4-section large pieces)
- 1/3 cup butter, melted
- 2 pints vanilla ice cream
- 1/4 cup finely chopped pecans, plus extra for serving
- 4 peanut butter cups, roughly chopped
- 2 large chocolate-covered peanut butter crunch candy bars, such as Butterfinger, roughly chopped
- 1 cup packed brown sugar
- 1/2 cup half-and-half
- 4 tablespoons (1/2 stick) butter
- Pinch of salt
- 1 tablespoon vanilla
Instructions
- For the crust: Preheat the oven to 350 degrees F.
- Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
- For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
- For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
- To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 647 |
| Total Fat | 35 g |
| Saturated Fat | 17 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 3 g |
| Sugar | 60 g |
| Protein | 8 g |
| Cholesterol | 58 mg |
| Sodium | 308 mg |
| Serving Size | 1 of 10 servings |
| Calories | 647 |
| Total Fat | 35 g |
| Saturated Fat | 17 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 3 g |
| Sugar | 60 g |
| Protein | 8 g |
| Cholesterol | 58 mg |
| Sodium | 308 mg |
Reviews
Easy to make but is very sweet
This dessert is a keeper! I ended up using peanut butter cups and Kit Kats with store bought caramel sauce. It tastes like a blizzard in pie form! Very easy recipe
Heavenly
Ree
Amazing! Served it to a Bible study group and everyone raved!
K
Turned out perfect. Highly recommended.
I can make this dessert for tonight! I can swap sugar cookies or brownies in the ice cream base!
This pie was outstanding! I made it on National Ice Cream day. I used good graham crackers, Breyers vanilla bean ice cream, Reese Peanut Butter Cups, Snickers and toffee chips. It went together in a flash and met rave reviews. Thank you Ree for another great recipe!!
Made this for a couples dinner and sadly it wasn’t a hit! The vanilla ice cream was more of a hit then the pie itself!