Skinny Peanut Butter Cup Ice Cream Pie

By srumbel

Ingredients

• 2 pints HaloTop Peanut Butter Cup Ice Cream
• 12 graham crackers
• 2 tbsp coconut oil
• 1/2 cup dark chocolate chips
• 1/2 cup heavy creamy
• Whipped cream for topping

Details

Servings 1
Adapted from boysahoy.com

Preparation

Step 1

Instructions
Preheat oven to 375 degrees.

In a food processor crush 10 graham crackers into crumbs, then transfer to a medium bowl.

Melt 2 tbsp coconut oil and stir into the graham cracker crumbs.

Press the crumbs into a 9" round pie pan, slightly pressing crumbs up the edges. Bake for 5-8 minutes at 375 or until golden. Remove from oven and set aside.

Set the ice cream out to soften.

Over medium heat, melt chocolate and heavy cream together in a small saucepan over medium heat. Let it simmer for a few minutes until it thickens a little. Then remove from heat.

Pour a thin layer of the ganache into the pie crust, spreading out evenly. Place crust in the fridge to chill until the ice cream is soft enough to spread into the pie crust.

Spread both pints of ice cream into the pie crust and spread into an even layer.

Lightly drizzle a thin layer of leftover ganache over the top.

Freeze until ready to serve. Top with a little whipped cream.