Easy Peanut Butter Cup Ice Cream Pie
This Chocolate Peanut Butter Cup Ice Cream Pie is so rich, decadent, and chocolatey. Making no-bake dessert has never been easier than this 5-ingredient ice cream pie! Just put everything together and put the pie in the freezer to set.
Servings: 8 slices
Equipment
- Kitchen Scale (optional)
- Hand Mixer
Ingredients
- ½ cup hot fudge 160 grams
- 1 cup peanut butter cup ice cream 215 grams (½ pint)
- 4 ounces low-fat Cool Whip 113 grams (½ tub)
- 6 ounces premade Oreo pie crust 170 grams (1 crust)
- 7.6 ounces mini peanut butter cups 215 grams, halved (1 snack-sized bag)
Instructions
- Microwave hot fudge according to instructions on the jar and set aside. Allow it to cool for 3-4 minutes (but not until completely hard. It should still be stirrable).½ cup hot fudge
- In a large bowl, using a hand mixer, mix together the ice cream and Cool Whip until smooth, for about 2-3 minutes.1 cup peanut butter cup ice cream, 4 ounces low-fat Cool Whip
- Pour the mixture into the premade pie crust (you may have a bit extra. Leave a bit of room at the top of the crust).6 ounces premade Oreo pie crust
- Pour hot fudge over ice cream and swirl using a knife.
- Top it with peanut butter cup pieces. Freeze for 6-8 hours.Slice and serve.7.6 ounces mini peanut butter cups
Notes
- Substitute peanut butter ice cream with chocolate or vanilla ice cream.
- You could also make this recipe with store-bought or homemade chocolate pie crust.
- If you can't find mini peanut butter cups, simply chop up regular-sized ones!
Nutrition
Serving: 1slice | Calories: 366kcal | Carbohydrates: 49g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 10mg | Sodium: 292mg | Potassium: 229mg | Fiber: 2g | Sugar: 32g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg