I had kids in mind when I came up with this dessert, but as with many things targeted to little ones, grown-ups wound up loving it, too. I found myself watching that the kids only had one slice because I didn't want their bellies to hurt. Then, I'd sneak a second slice for myself when they weren't looking. Hey, I have a bigger mouth; I need more ice cream, right?
A combo of chocolate and vanilla ice cream makes a "black-and-white" ice cream pie. Of course, you can also make this recipe with non-dairy ice cream.
Plan ahead: this pie needs some freezer time, so make it the day before and freeze. Take it out an hour before serving to make it easy to slice.
- Prep Time
- 1 pint vanilla ice cream, slightly thawed, divided
- 1 (9-inch) prepared graham cracker pie crust
- ¾ cup peanut butter
- ½ cup chocolate chips
- ¾ cup peanut butter or butterscotch chips, divided
1. Spread half of ice cream in pie crust. Dot peanut butter all over ice cream.
2. Sprinkle with chocolate chips and half peanut butter chips, dispersing evenly. Spread remaining ice cream over top.
3. Cover top with remaining peanut butter chips. Freeze overnight, or at least 8 hours. Soften for 1 hour in refrigerator before serving to make it easier to cut and to soften chips.
Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW