Alaskan Peanut Butter Ice Cream Pie Recipe

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Alaskan Peanut Butter Ice Cream Pie Recipe ;- Oreo cookie crust, extra creamy peanut butter ice cream filling, swirls of peanut butter, and a large amount of Reese’s Pieces are the components that come together to form this peanut butter ice cream pie that contains six ingredients. It is the ideal dish for a summer dessert because it is incredibly simple to prepare, it contains ice cream, and the majority of the preparation is done without the need for hands-on assistance because the freezer does the work! There is a one hundred percent certainty that it will be devoured, and everyone will ask you to make it again and again.

 

Alaskan Peanut Butter Ice Cream Pie Recipe

pie made with peanut butter ice cream, with the bottom of the springform pan and a slice shown on a wooden dish. Don’t get the wrong idea. I absolutely adore providing sweets that are sure to steal the show, such as tiramisu, crème brûlée, and baked Alaska. Nevertheless, there is a portion of me (perhaps the exhausted parent side of me) that takes pleasure in putting together a mindless dessert that only requires six ingredients and is sure to please everyone. The day before, I prepare it, then I let it freeze overnight, and then I watch as everyone rushes to get their hands on it.

 

Ingredients

Oreo Cookie Crust

  • 22 regular Oreo cookies (not Double-Stuf)
  • 5 Tablespoons (71g) unsalted butter, melted

Filling

  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 1 quart peanut butter ice cream softened
  • 1/4 cup (62g) melted creamy peanut butter, plus more for garnish if desired
  • 1/3 cup (67g) Reese’s Pieces, crushed, plus more for garnish if desired
  • optional: whipped cream for topping

 

Instructions

The crust can be made by pulsing 22 Oreo cookies, including the cream filling, into a fine crumb using a food processor or a blender/chopper. In total, you should have approximately 250 grams, or two cups, of crumbs. Crumbs should be poured into a big bowl.

Add the butter that has been melted and mix to blend. The mixture is going to be fairly thick and quite moist. Make an effort to break up or smash any large chunks.

 

Also see :- Butter Brickle Frozen Delight Recipe 

 

The ingredients should be poured into a springform pan at least 2.5 to 3 inches deep and 9 inches in diameter that has not been oiled. Your hand should be used to apply a moderate amount of pressure to the crumbs as you pat them down into the bottom and up the edges to create a compact and thick crust.

Complete the filling by: For approximately three to four minutes, whip the heavy cream on medium-high speed using a hand mixer or a stand mixer that is equipped with a whisk attachment. This should be done until stiff peaks take shape.

 

 

In the event that you mistakenly over-whip the cream, causing it to seem curdled and heavy, add a small amount of additional cool heavy cream and gently fold it in with a spatula until it becomes smooth.

Combine the whipped cream with the ice cream that has been softened. Due to the fact that the ice cream is significantly more rigid than the whipped cream, this will take a number of minutes.

 

After the crust has been prepared, spoon half of the contents into it. Half of the peanut butter that has been melted should be drizzled over the filling. To the best of your ability, spread the remaining filling on top, and then sprinkle the remaining peanut butter that has been melted over it.

Sprinkle with Reese’s Pieces that have been crushed. For a minimum of six hours and up to forty-eight hours, cover and freeze the food. After removing the dessert from the freezer, you are free to top it with additional melted peanut butter, crumbled Reese’s Pieces, and whipped cream.

 

When I was making the whipped cream for the pie that is shown above, I used a Wilton 1M piping tip.
Before cutting the frozen pie into slices and serving it, let it remain at room temperature for five minutes so that it can become somewhat more pliable.

Use the sharpest knife you have and be sure to dip it in some hot water before each cut to ensure that your slices are neat. If you have any pie left over, cover it and put it in the freezer for up to five days.

 

Nutrition

  • Calories: 610kcal
  •  Carbohydrates: 52g
  • Protein: 10g
  •  Fat: 42g
  • Saturated Fat: 19g
  • Polyunsaturated Fat: 5g
  •  Monounsaturated Fat: 15g
  • Trans Fat: 0.3g
  • Cholesterol: 78mg
  • Sodium: 350mg
  • Potassium: 371mg
  •  Fiber: 3g
  • Sugar: 37g
  • Vitamin A: 893IU
  •  Vitamin C: 1mg
  • Calcium: 124mg
  •  Iron: 5mg

Notes

The following are some of the special tools that you will need: a food processor or blender/chopper; a springform pan measuring 9 inches in diameter; an electric mixer (either handheld or stand mixer); a piping bag (either disposable or reusable); and a Wilton 1M piping tip (for the optional whipped cream topping).

Do you think a Graham Cracker Crust would work? Indeed. Please feel free to use this graham cracker crust in place of the Oreo cookie crust without any problems. You don’t have to bake it.

 

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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