Peanut Butter Pretzel Ice Cream Pie
Total Time
25 minutes (excluding freezing time)
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
- For the pretzel crust:
- 2 cups crushed pretzels
- 1/4 cup light brown sugar
- 8 tablespoons butter, melted
- For the pie:
- 3 cups Private Selection Denali Moose Tracks Ice Cream, softened
- 3 tablespoons creamy peanut butter
- 10 peanut butter cups, chopped
- Peanut Butter Hot Fudge for drizzling over pie
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Preparation
Step 1
Preheat oven to 350 degrees F. Place the crushed pretzels, sugar, and melted butter in a bowl. Stir until combined. Press the pretzel mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes. Remove from oven and let cool completely.
Step 2
In a large bowl, stir together the ice cream and peanut butter. Pour the ice cream mixture into the cooled pretzel pie crust. Smooth with a spatula and top with the chopped up peanut butter cups. Place pie in freezer and freeze until ice cream hardens, at least 2 hours.
Step 3
When ready to serve, remove pie from freezer. Drizzle pie with Peanut Butter Hot Fudge Sauce. Run a sharp knife under hot water. Cut the pie into slices and serve immediately.
Step 4
Note-to make the pretzel pie crust, you will need about 4 cups whole pretzels. To crush them, you can place the pretzels in a zipped plastic bag and crush with a rolling pin. Alternately, you can use a food processor. The pie will keep in the freezer for up to 2 weeks. Keep the pie covered with plastic wrap. You can find Private Selection ice cream at Kroger stores.
Step 5
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Chef's notes
The pie can be stored in the freezer for up to 2 weeks, making it a convenient make-ahead dessert.
