Chocolate-Peanut Butter Ice Cream Pie

By sheilaolim

Whether you’re serving a large crowd or a small family, ice cream pies make it easy to dish up everyone’s favorite frozen treat. To quickly soften ice cream let stand at room temperature for 10 minutes, then scoop it into the bowl of a heavy-duty electric stand mixer. Beat at low speed, using the paddle attachment, 5 to 10 seconds or until just smooth enough to spread. (To prevent crystallization when refrozen, ice cream should be softened just enough to spread easily into the crust – not so warm that it begins to melt.)

Ingredients

• 21 cream-filled chocolate sandwich cookies
• 1/2 cup unsalted dry-roasted peanuts
• 1/4 cup butter or margarine, melted
• 3 pints chocolate ice cream,softened
• 8 (1.6-ounce) packages peanut butter cup candies, coarsely chopped
• 1 (8-ounce) jar fudge sauce
• 1/4 cup strong brewed coffee
• 2 tablespoons coffee liqueur (optional)

Details

Servings 10

Preparation

Step 1

Process cookies and peanuts in a food processor until finely crumbled. Add melted butter, and process until blended.
Press crumb mixture into a 9-inch deep-dish pieplate, and freeze 15 minutes.
Stir together chocolate ice cream and chopped candies; spoon into piecrust. Freeze at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.
Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and, if desired, coffee liqueur. Drizzle over pie.