| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1/3 cup plus 2 tablespoons smooth peanut butter
- 1/3 cup confectioners’ sugar
- 1/3 cup heavy cream
- One 9-inch prepared graham cracker pie crust
- 1 1/2 pints chocolate or chocolate chunk ice cream, softened
- 1 cup mini marshmallows
- Chocolate syrup, for drizzling
Instructions
- Combine the 1/3 cup peanut butter, confectioners’ sugar and heavy cream in a medium bowl and beat with an electric mixer until light and creamy, about 2 minutes. Spoon the mixture into the bottom of the pie crust and smooth evenly. Freeze until slightly firm, about 20 minutes.
- Spoon the softened ice cream on top of the peanut butter cream and spread to fill the pie crust. Freeze until very firm, at least 2 hours.
- Mound the marshmallows in the center of the pie and torch them with a kitchen torch; you can also broil them in the oven, but watch them carefully if you do. Warm the remaining 2 tablespoons peanut butter in the microwave until pourable, about 30 seconds. Drizzle the chocolate syrup and peanut butter over the pie. Freeze until ready to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 378 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 7 g |
| Cholesterol | 33 mg |
| Sodium | 158 mg |
Reviews
Super simple and absolutely delicious! Made it for a family dinner the night before. Added marshmallows and torched them right before serving. Huge hit. Enjoyed by all. Will be making again soon.
Made thus using Almond Butter due to severe allergies. No one knew the difference. Delish!
I tried this recipe recently and it was a huge hit. I made it with a GF crust….so easy to make and very refreshing in this summer heat.
This pie is the bomb. Delicious, fun and easy to prepare.
My guests loved this pie. I used the torch on the marshmallows right before serving because I wasn’t sure how the texture of the marshmallows would be after being in the freezer. I will do the same next time. I liked Valerie’s tip of softening the ice cream in the fridge instead of at room temperature. The ice cream was the perfect consistency after a few hours in the fridge. Begin making this early in the day and it will be an easy and impressive dessert to serve.
All I have to say about this recipe is simple and delicious.