Peanut Butter Pie


by Chris Patterson

 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
  • 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 


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