Recipe by MyRecipes October 2012

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Credit: Kate Sears; Styling: Gerri Williams

Recipe Summary test

stand:
15 mins
prep:
15 mins
freeze:
3 hrs
total:
3 hrs 30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let ice cream stand at room temperature until slightly softened, about 15 minutes. Place ice cream and peanut butter cups in a large mixing bowl and stir with a wooden spoon until well combined. Transfer ice cream mixture to prepared crust and smooth with back of wooden spoon. Place pie in freezer.

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  • Combine heavy cream, sugar and vanilla in a large bowl and whip with an electric mixer on medium-high speed until cream holds soft peaks.

  • Remove pie from freezer and smooth whipped cream over ice cream. Freeze until whipped cream is firm, then cover lightly with plastic wrap and freeze until pie is firm, at least 3 hours and up to 1 week.

  • To serve, let pie stand on counter to soften for 5 to 10 minutes before slicing. Serve with hot fudge sauce on side, if desired.

Nutrition Facts

513 calories; fat 31g; saturated fat 14g; protein 8g; carbohydrates 54g; fiber 2g; cholesterol 45mg; sodium 335mg.
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