A wonderful party pie! Before serving, garnish with M&Ms®, sprinkles, toasted coconut, or chocolate shavings.
| Prep Time: | 25 mins |
| Additional Time: | 1 day 15 mins |
| Total Time: | 1 day 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ⅓ cups finely chopped peanuts
- 3 tablespoons margarine, melted
- 2 tablespoons white sugar
- ¼ cup peanut butter
- ¼ cup light corn syrup
- ¼ cup flaked coconut
- 3 tablespoons chopped peanuts
- 1 quart vanilla ice cream, softened
- ¼ cup mini candy-coated chocolate pieces (Optional)
Instructions
- Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9-inch pie plate. Cover and refrigerate for 15 minutes.
- In a large bowl, combine peanut butter and corn syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon into crust.
- Cover and freeze overnight or until firm. Just before serving, sprinkle with mini candy-coated chocolate pieces, if desired.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 10 g |
| Sodium | 151 mg |
| Sugars | 27 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t make any changes and it was great!
It was a real hit with my company. It is easy to change if you want a different type of ice cream or toppings.
very yummy!
Delicious pie for my husband’s birthday. Made it just like the recipe and we loved it. Would have made more for the crust, and left out the coconut. It was as easy as the recipe said.
I mostly followed the recipe. I omitted the corn syrup as we have eliminated it from our diet. Also, I used brown sugar instead of white, and butter instead of margarine in the crust. Didn’t have coconut so left it out and just shaved chocolate on the top instead of candy pieces. I thought it was awesome! Thanks for the recipe!
This is so good! I love the concept of a peanut-based crust – what a great idea! When I make this, I leave out the corn syrup and am usually on the generous side with the peanut butter. I’ve made it with the peanuts in the ice cream and also without, serving them on the side (depending on the preference of the crowd). Both ways are good. The coconut adds a fun texture as well. I like to allow my ice cream to soften until it has reached a thick but pourable consistency, as this makes it considerably easier to get into the crust. When the ice cream is softened but still holding its form, I find it can be hard to spread without it wanting to ‘pick up’ pieces of the crust. Thanks for sharing the recipe, Debbie!
Simply DIVINE! I did not use the recommended crust as I did not have peanuts but this was still FABULOUS! Will definitely make again! NUM NUM!
I am evil … followed recipe until: put half the ice cream into pie plate (9″) put into freezer for 30 mins. and then topped with 10 diced Peanut Butter Cups before finishing it. A friend offered me $20 for the remaining pie (while we eating an extra-large piece of it!).
This is a wonderful pie for the summer time months. Great for outdoor parties in the heat of the summer. Kids love ice cream and this will be a huge hit with them. Adults go crazy for it as well. It is definitely a hit with our peanut butter loving family.