PEANUT BUTTER PIE

Yield Portion Size

8 portions (1 slice)
20 oz
Vanilla ice cream
5 oz
Stabilized whipped topping
7 oz
7 oz
J. Hungerford Smith® Peanut Butter Topping
1 ea
Chocolate pie crust (6-oz crust)
1 oz
Shaved chocolate, for garnish
Crushed peanuts, for garnish
View Nutrition Information

Directions

  1. Step 1

    Combine ice cream, stabilized whipped topping, chocolate fudge and peanut butter toppings in stand mixer; whip together until well blended.

  2. Step 2

    Fill chocolate pie crust with ice cream mixture; freeze 4-5 hours.

  3. Step 3

    Top with chocolate syrup and freeze an additional hour.

  4. Step 4

    Slice and serve. Garnish slices with Reddi-wip, shaved chocolate and crushed peanuts.

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