For those hot summer days or quiet winter nights, Reese’s Ice Cream Pie with chocolate crust is a cinch to throw together and absolutely no stress!
I know this makes me slightly un-American but I am not a huge ice cream fan. I am married to one and our kids are somewhere in between. After making our crazy popular peanut butter pie recipe the kids wanted an ice cream version and since it’s what we used to make for ice cream cakes minus the brownie bottom I decided to go for it.Â
I was shocked that out of all of us it was little Grayson who devoured slice after slice.Â
HOW?! I expected him to be sick to his stomach but ice cream does not phase the child!Â
Peanut butter chocolate ice cream and gobs upon gobs of reese’s are piled high in a chocolate graham cracker pie crust. And here’s the best part, you can do whatever you want to it to make it your own!
Ingredients for Reese’s Ice Cream Pie
The ingredients for this peanut butter ice cream pie are simple and all revolve around chocolate and peanut butter…heaven!! The flavor of those two together is what dreams are made of! I’ve linked to the different Reese’s products on Amazon just so you can see what I’m talking about. You don’t need to order them from there. They come in packs of like a million, so you definitely don’t need that much. And like I said, you can make it your own! I have a section below on other ideas for toppings. These are the ingredients you will need for this recipe:
For the Crust
- Chocolate Graham Cracker Crumbs: You can crush chocolate graham crackers using a food processor or by placing them in a ziploc bag and whacking them with a rolling pin.
- Melted Butter
- Sugar
- Hot Fudge Sauce
For the Pie
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Peanut Butter Ice Cream Pie with Reese’s
Making pie doesn’t get easier! And it’s all about the ice cream! First you make the crust, then mix together the filling and finally top with the candy goodness! Here are the steps:
For the Crust
- Preheat the oven.
- Combine the ingredients except the hot fudge and press it into the pie dish.
- Bake and cool.
- Cover with hot fudge and freeze.
For the Pie
- Mix the ice cream in the bowl of a stand mixer until smooth and add the Cool Whip and mix until combined.
- Turn the electric mixer to low speed and add dollops of creamy peanut butter to get peanut butter swirls.
- Pour into the pie crust and spread evenly. Cover with plastic wrap and freeze.
- Remove the pie from the freezer shortly before serving and top with the candies and drizzle with hot fudge chocolate sauce or warmed peanut butter. Serve!
All of these instructions in full detail can be found in the recipe at the end of the post. You are also able to print and save the recipe there.
Other Ideas for Toppings:
- Reese’s Pieces
- M&Ms
- Take 5 Bars
- Snickers
- Twix
- Chocolate Chips
- Peanut Butter Chips
- Nutter Butters
- Oreo Cookies
- Hot Fudge
- Warmed Peanut Butter
You could also switch up the ice cream flavors too! Go where your heart and belly lead you!
Variations
Besides changing up the toppings or ice cream flavors as mentioned above, you can also change up the crust. If you are an Oreo lover, one of my favorite variations is to make an Oreo cookie crust for this ice cream pie. I follow the recipe in our dulce de leche chocolate cheesecake bars for that Oreo crust recipe.
Can I Use Whipped Cream?
I realize that there’s a strong anti-Cool Whip population out there, so yes, you can definitely use homemade whipped cream. I use Cool Whip to make the recipe as easy as possible. Heck, you use a store bought crust too!
To use whipped cream, whip 1 cup of heavy cream and sweeten it to your liking. It will whip up to around 2 cups, then combine it with the ice cream.
How Long Does Ice Cream Pie Last in the Freezer?
Put a lid on the pie plate if you have one and then double wrap it in plastic wrap and then foil. It is best eaten within 2-3 days for optimal texture and flavor. I wouldn’t let it go past 5 days.
When to Eat Ice Cream Pie?
Always.
The answer is always. It’s great for those hot summer days to cool down and spend little time in the kitchen. It’s also wonderful on a cozy winter night when you crave a comfort dessert but want something a little more interesting than a plain bowl of ice cream.
Always.
You all know I love pie as much, no, MORE, than the next person. I will take pie over almost any other dessert every single time. Whether it’s warm or cold, give me all the pie! Combine chocolate, peanut butter and ice cream, and it simply can’t be resisted! Reese’s ice cream pie is easy and a dessert that everyone loves!
More Ice Cream Desserts:
Description
For those hot summer days or quiet winter nights Reese’s Ice Cream Pie with chocolate crust is a cinch to throw together and absolutely no stress!
Prevent your screen from going dark
For the Crust
-
Preheat the oven to 350 degrees F.
-
In a bowl, combine the graham cracker crumbs, butter, and sugar. Press into a 9-10″ pie dish.
2 Cups Chocolate Graham Cracker Crumbs, 7 Tablespoons Butter, 1/3 Cup Sugar
-
Bake for 8 minutes and remove to cool completely.
-
Once cool, warm the hot fudge and pour all over in the crust. Place in the freezer.
1 Cup Hot Fudge
For the Pie
-
In a standing mixer, add the ice cream and beat until smooth. Add in the cool whip and beat again.
1 Tub Reese’s Ice Cream, 2 Cups Cool Whip
-
With the mixer running on low speed, drop in dollops of peanut butter and mix until just until the peanut butter swirls.
1/2 Cup Peanut Butter
-
Pour into the prepared pie dish and spread evenly. Cover with plastic wrap and place in the freezer for 4 hours or up to 24 hours.
-
Remove the pie from the freezer 5-10 minutes before serving and top with the different sized reeses, some hot fudge and warmed up peanut butter. Serve immediately.
3 Cups Mini Reese’s Peanut Butter Cups, 1 1/2 Cups Reese’s Peanut Butter Cups, 2 Cups Mini Unwrapped Reese’s Peanut Butter Cups, Hot Fudge, Peanut Butter
Calories: 856kcal
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