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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
4-Ingredient Peanut Butter-Strawberry Ice Cream Pie
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- Level: Easy
- Total: 2 hr 35 min (includes freezing time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 229
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 10 mg
- Sodium
- 24 mg
Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.
- Level: Easy
- Total: 2 hr 35 min (includes freezing time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 229
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 10 mg
- Sodium
- 24 mg
Ingredients
Directions
- Let the ice cream sit at room temperature to soften, about 20 minutes.
- Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
- Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.
