Easy Peanut Butter Cup Ice Cream Pie

Peanut Butter Ice Cream Pie slice on plate

Easy Peanut Butter Cup Ice Cream Pie

Course: Dessert

Cuisine: American

Prep Time: 10

Chill Time: 8

Total Time: 10

Servings: slices

Calories: 366kcal

Author: Becky Hardin

Peanut Butter Ice Cream Pie is an easy and delicious dessert! This Chocolate Peanut Butter Pie only needs 5 ingredients, and it feature everyone's favorite Peanut Butter Cups. This ice cream dessert will be a quick family favorite! Chocolate Peanut Butter Pie is my weakness. Making peanut butter ice cream cake at home has never been easier (or more delicious).

Print Recipe

Equipment

Kitchen Scale (optional)
Hand Mixer

Ingredients

½ cup hot fudge 160 grams
1 cup peanut butter cup ice cream 215 grams (½ pint) - SEE NOTE
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 jar and set aside. Allow 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, 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 with peanut butter cup pieces
7.6 ounces mini peanut butter cups
Freeze for 6-8 hours
Slice and serve.

Notes

Ice Cream: You could also substitute peanut butter ice cream, chocolate ice cream, or even vanilla ice cream... whatever you love!
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!

Storage: Store peanut butter cup ice cream pie tightly wrapped in the freezer for up to 1 month.

Nutrition