A crisp chocolate crumb crust glazed with peanut butter, filled with ice cream then drizzled with peanut butter and chocolate.


Recipe Summary

15 mins
4 hrs 15 mins
4 hrs 30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH 30 seconds or until melted. Pour inside of pie crust; immediately tilt pie crust to evenly cover bottom and sides with peanut butter. Place crust in freezer for 15 minutes or until set.

  • Meanwhile, whisk together cocoa mix and water in small bowl until blended; set aside.

  • Microwave remaining 1/4 cup peanut butter on HIGH 20 seconds or until just melted. Quickly fill pie crust with ice cream. Drizzle peanut butter over ice cream followed by cocoa mixture.

  • Freeze pie until firm, about 4 hours. Cut into 8 slices. Top with Redd-wip just before serving. Store leftovers in freezer.

Nutrition Facts

429 calories; protein 9.9g 20% DV; carbohydrates 34.2g 11% DV; fat 30.3g 47% DV; cholesterol 17.2mg 6% DV; sodium 388.1mg 16% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I omitted the hot cocoa mix & just used chocolate fudge icing & after coating the graham cracker crust with peanut butter I put a layer of caramel then the ice cream then topped it with the chocolate glaze & more caramel plus I bought the mini graham cracker crumb pie tins so everyone can have their own they all loved them!? Read More