Peanut Butter Pie

Tools

by Chris Patterson

Ingredients
 
 3 cups vanilla ice cream, slightly softened
 1 cup creamy peanut butter, room temperature
 1 cup marshmallow cream
 1 cup chocolate sauce
 1 1/2 cup graham cracker crumbs
 1/4 cup honey
 2 tbsp butter or margarine, softened
 
Preparation
 
  • Prepare crust: Combine crumbs, honey, and butter in a medium-size bowl. Press into a 9-inch pie pan. Refrigerate about 30 minutes or until chilled.
  • Beat ice cream and peanut butter until blended, Stir in marshmallow creme. Do not stir until completely blended. Pour ice cream into chilled pie crust. Cover tightly and freeze at least 4 hours or until firm. The pie can be tightly wrapped and frozen up to 1 month.
  • Drizzle sauce over pie. Let stand in the refrigerator about 30 minutes to soften slightly before cutting into wedges.
Makes 8 to 10 servings
 
Cook Time
 

Prep Time: 20 minutes 

Poll

Which of these new Wisconsin State Fair snacks are you going to try?

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