A no-bake ice cream pie loaded with chocolate and peanut butter. A chocolate cookie crust, peanut butter ice cream, peanut butter whipped cream, peanut butter cups, and hot fudge sauce!
½cuppeanut butterI used salted crunchy peanut butter
½cupchopped peanut butter cups
Topping:
1cupcold heavy cream
¼cuppowdered sugar
3tablespoonscreamy peanut butterat room temperature
1cupchopped peanut butter cups
Hot fudge sauceheated enough to pour but not hot
Instructions
Place the cookies in a food processor and process them into fine crumbs. Transfer to a bowl and pour over the melted butter. Stir until combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. I use the bottom of a measuring cup to help pack it in. Transfer to the freezer for at least 20 minutes.
Meanwhile, place the softened ice cream into a large bowl and add ½ cup peanut butter, stir until the peanut butter is evenly distributed. Add ½ cup peanut butter cups, and stir to combine. Pour the ice cream into the frozen crust and smooth the top. Return to the freezer until firm.
With a hand mixer, or a stand mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar, and 3 tablespoons peanut butter until stiff peaks are just beginning to form. Transfer to the refrigerator until ready to serve the pie.
To serve: top the pie with peanut butter whipped cream, drizzle with fudge sauce, and garnish with 1 cup chopped peanut butter cups. Serve immediately. Any uneaten portions can be returned to the freezer.