Peanut Butter Ice Cream Pie

Preparation

1. Spread half of the ice cream in graham cracker piecrust.
2. Dot peanut butter all over ice cream.
3. Sprinkle with chocolate chips and 1/2 cup of peanut butter chips, dispersing evenly.
4. Spread remaining ice cream over top.
5. Cover top with remaining peanut butter chips.
6. Freeze overnight, or at least 8 hours.
7. Soften for 1 hour in refrigerator before serving to make it easier to cut and so the chips will not be too hard to bite into.

Tips

Food: A combination 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.

Contributed by: Quick & Kosher, JAMIE GELLER

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?