by Mary Kennedy
Summer's a great time for ice cream pie, it's cool, delicious and decadent! Here's a fave recipe for ice cream pie using miniature peanut butter cups. (Picture was taken before whipped cream topping was added.)
1 pie crust, your choice. Either a baked pie crust shell or a graham cracker crust, or a chocolate crumb crust.
1 pint chocolate ice cream
1 pint vanilla ice cream
25 miniature peanut butter cups, chilled and coarsely chopped
1/4 cup cold heavy cream
3 Tablespoons of confectioners sugar
1 teaspoon vanilla
Soften the ice cream by leaving it on the counter for a few minutes. Combine the vanilla ice cream with 3/4 of the peanut butter cups, blend well. Reserve 1/4 cup of the peanut butter cups for garnish.
Spoon half of the chocolate ice cream into the crust and spread evenly.
Add the vanilla ice cream (mixed with the chopped peanut butter cups) on top of the chocolate ice cream.
Scoop the rest of the chocolate ice cream on top of the vanilla and spread evenly.
Freeze the pie for at least 3 hours.
Before you serve the pie, mix cream, confectioner's sugar and vanilla in a mixing bowl. Beat until cream forms firm peaks. Scoop the whipped cream over the center of the pie. Let sit for 10 minutes to soften slightly before cutting. For easier slicing, use a knife that has been dipped in hot water and then dried. Do this for each slice. Drizzle with melted chocolate if you want. Or garnish with the remaining chopped peanut butter cups.