Peanut Butter Ice Cream Pie in a Pastry Shell

Peanut Butter Ice Cream Pie in a Pastry Shell keeps the shopping list focused on whole milk, heavy cream, and peanut butter. It serves 12 people.

Count on 30 minutes of prep, 0 minutes of cooking, 1 hour of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Peanut Butter Reese’s Ice Cream

• 2 cups whole milk
• 1 ½ cups heavy cream
• 1 cup peanut butter
• ¾ cup sugar divided
• 1 ½ teaspoons vanilla
• 5 egg yolks
• 4 Reese’s cups chopped no larger than the size of a chocolate chip

For the Nutter Butter Crust

• 19 Nutter Butter Cookies why 19? I ate the rest…it’s all I had. You can use 20
• 5 tablespoons unsalted butter melted

For the Whipped Cream

• 1 cup heavy cream
• 2 teaspoons confectioner’s sugar
• ½ teaspoon vanilla extract

How the cooking goes

Make your Ice Cream

1. Put your ice cream maker’s freezer bowl in the freezer at least 24 hours ahead of when you will be making it.
2. In a large, heavy gauge saucepan, whisk together milk, cream, peanut butter and 1/3 cup sugar until the peanut butter has disbursed. Heat over a moderate flame just until it comes to a boil.
3. Beat together egg yolks and all the remaining fsugar until thick.
4. Temper your egg yolks by slowly adding a third cup of the hot cream mixture to the egg mixture while whisking constantly. Repeat once more then add the egg mixture to the remaining cream mixture in the sauce pan, stirring with a spatula as your pour.
5. Put the vanilla and cook over a moderate flame, stirring constantly with a spatula, until the mixture has thickened and will coat the back of a wooden spoon, 15-20 minutes.
6. Allow to cool several hours in the refrigerator, stirring now and then. Optionally cover and refrigerate overnight.
7. Tip into running ice cream maker and let churn for 15-20 minutes. When you have a few minutes left, add the chopped Reese’s through the pour spout and watch them be incorporated with glee! While it is churning make sure your crust is ready!

Make the Nutter Butter Crust

1. Process cookies in a food processor until they are all very fine grain crumbs.
2. Warm butter in a medium, microwave safe bowl. Add Nutter Butter crumbs and mix until all crumbs are coated. Press into a 9 ½ inch pie dish with the back of a spoon, a mixing cup or your hand. Whatever works for you.

Assemble your Pie

1. Scoop ice cream from ice cream maker into pie crust. Level out with a spoon or an offset spatula if you want it too be perfectly flat. Sprinkle with Reese’s pieces. Just know that if you add them before you freeze the pie, they will bleed. It tastes just as good and you like the way they were embedded into the top of the ice cream.
2. Cover with plastic wrap and make sure the plastic is touching the ice cream or it will ice and not be as pretty. Freeze several hours or overnight.

Whipped Cream

1. Beat together heavy cream, confectioner’s sugar, and vanilla extract.
2. Beat until stiff peaks.
3. Decorate with whipped cream if desired. You could also just serve each piece with a dollop.
4. Allow pie sit at ambient temperature 10 minutes prior to cutting. It will be rock hard!

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Ice cream, open Bourbon Cherry Caramel Ice Cream Churned Until Thick and Peach Ice Cream Churned Until Thick.