peanut butter ice cream pie

{for mikey, jennie's husband}


Make a peanut butter pie for someone you love today...

When Saucy was scrambling through her handwritten recipe book last week searching for Granny's slush, she happened upon this years-old note for peanut butter ice cream pie. She thought about making it for a fleeting moment... but to be honest, we've been cutting back on calories and treats around here this summer (yes, you've noticed the blog is a little light on the cupcakes of late)... and Saucy thought it not that necessary at the moment so she kept leafing through the pages, looking for other things to make and blog for you.

Later she stumbled upon this post in Jennie's Kitchen. Saucy decided that instant to crack open the notebook and make peanut butter pie. Jennie's husband died unexpectedly very recently and instead of asking for sympathy, Jennie asked for her fellow bloggers to simply make Mikey's favourite dessert in tribute this weekend. This is Saucy's version.

Peanut Butter Ice Cream Pie

Chocolate cookie crumb crust (or graham wafer crust if you prefer)
5 cups of soft ice cream (vanilla or chocolate)
6 ounces chopped Skor bar (or Skor baking bits)
2/3 cup milk chocolate chips
1/2 cup whipping cream
1/4 cup icing sugar
1/4 cup smooth peanut butter at room temperature

While preparing your favourite cookie crust in a freezer-proof pie dish, allow the ice cream to soften. For this pie Saucy used about three cups of good quality vanilla ice cream and two cups of Oreo ice cream.

When the ice cream is soft (but not melted) mix the Skor bits and the ice cream together. Work quickly and once it is generally mixed, pour into the cookie crust and place in freezer:



Freeze for six hours or overnight.

To make the peanut butter ganache topping, stir chocolate chips and cream in small saucepan over low heat until chocolate melts and mixture is smooth. Stir in icing sugar and peanut butter and blend with a small whisk. Pour over the ice cream pie quickly and smooth with a spatula. Garnish with more Skor bits or chopped peanuts. Return to the freezer for an hour before serving or until the topping is firm.

The warm ganache mixture will "flood" the pie and make a pristine, beautiful top. This is a gorgeous, delicious dessert, and it's easy to boot.



The trick to cutting this pie nicely is to remove it from the freezer for about five minutes before even trying to cut into it. Run a sharp blade under hot water before slicing and return to the hot water as you continue to cut the pieces.

It's really a dreamy dessert. It's rich, but it's worth it. Jennie wrote about putting off making her husband his favourite dessert. She wants everyone to make a peanut butter pie and share it with someone you love... and then hug them like there's no tomorrow, because there may not be a tomorrow.

But for now, there is peanut butter ice cream pie, and it will have to do.

2 comments:

MJ said...

That's a mighty fine looking dessert but I'll have to live vicariously through your family's consumption of it! Yummy!

Lisa Russell said...

Looks delicious!!