If you’re craving a frozen treat that combines creamy, chocolatey, and nutty flavors into one heavenly bite, you’ll absolutely fall in love with this Easy Peanut Butter Cup Ice Cream Pie Recipe. It’s effortless to whip up yet impresses like a gourmet dessert. Loaded with rich peanut butter cup ice cream, swirls of warm fudge, and crunchy Oreo crust, this pie is the perfect celebration of everything delicious about peanut butter cups, all wrapped up in a cool, sliceable delight. Whether it’s a last-minute dessert or an everyday indulgence, this recipe will quickly become your go-to sweet fix.
Ingredients You’ll Need
These ingredients are simple but each plays a crucial role in building the rich, creamy layers and delightful texture of the pie. From the smooth peanut butter cup ice cream to the crunchy Oreo crust, every addition enhances the final dessert in a unique and tasty way.
- ½ cup hot fudge: Adds a warm, luscious swirl of chocolatey goodness that contrasts perfectly with the cold pie.
- 1 cup peanut butter cup ice cream: The star ingredient that brings that irresistible peanut butter and chocolate flavor combo in creamy form.
- 4 ounces low-fat Cool Whip: Lightens and smooths the ice cream mixture, giving the pie a fluffy texture without overpowering the flavor.
- 6 ounces premade Oreo pie crust: Provides a crunchy, chocolaty base that’s quick and easy, saving you prep time.
- 7.6 ounces mini peanut butter cups, halved: Add extra peanut buttery crunch and a fun, decorative topping that’s perfect for bite-sized enjoyment.
How to Make Easy Peanut Butter Cup Ice Cream Pie Recipe
Step 1: Prepare the Hot Fudge
Start by microwaving the hot fudge according to the package directions and then let it sit for about 3 to 4 minutes. You want it warm and pourable but not hot or hard, so it’s easy to swirl into the ice cream later on.
Step 2: Mix Ice Cream and Cool Whip
In a large bowl, use a hand mixer to combine the peanut butter cup ice cream with the Cool Whip. This process takes about 2 to 3 minutes and results in a beautifully smooth, fluffy mixture that makes the pie rich but light enough to slice easily.
Step 3: Fill the Oreo Crust
Pour the creamy ice cream mixture into your premade Oreo pie crust. Leave a bit of room at the top so you have space to add the fudge swirl and toppings, but fill the crust mostly full to get a perfectly thick pie.
Step 4: Add and Swirl the Hot Fudge
Drizzle your warmed hot fudge over the ice cream and use a knife to gently swirl it through. This “marbling” creates beautiful chocolatey ribbons that add both flavor and eye appeal.
Step 5: Top with Mini Peanut Butter Cups and Freeze
Scatter the halved mini peanut butter cups evenly across the top of the pie. Then, pop the entire pie into the freezer and let it chill for 6 to 8 hours until fully set and sliceable.
How to Serve Easy Peanut Butter Cup Ice Cream Pie Recipe
Garnishes
To make each slice look extra special, consider adding a dollop of whipped cream, a sprinkle of crushed peanuts, or even a light dusting of cocoa powder. These simple garnishes bring an extra pop of texture and flavor that pairs perfectly with the base pie.
Side Dishes
This pie is rich and satisfying enough to shine on its own, but if you want to balance it, serve alongside fresh berries or a small bowl of sliced bananas. The fruity side adds brightness and a little acidity to cut through the sweetness.
Creative Ways to Present
For a crowd, serve the pie in a pre-sliced presentation on a pretty platter with cocktail forks for easy sharing. You can also turn the pie into individual parfaits by layering crumbly crust, the ice cream mixture, fudge, and peanut butter cups in clear glasses for a fun twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie tightly covered with plastic wrap or in an airtight container in the freezer to maintain its texture and flavor. It stays perfect for up to one week if properly wrapped.
Freezing
This dessert is made to freeze! When preparing the pie, make sure it’s completely covered before freezing to avoid freezer burn and flavor loss. Freezing allows the layers to set beautifully, making slicing neat and easy.
Reheating
Since this is a frozen treat, it’s best enjoyed cold. However, if the pie is too hard to slice straight from the freezer, let it sit at room temperature for about 5 to 10 minutes until it softens just enough to cut cleanly.
FAQs
Can I use homemade peanut butter cup ice cream in this recipe?
Absolutely! Homemade peanut butter cup ice cream will work wonderfully and can add an extra special touch if you love making things from scratch. Just make sure it’s slightly softened before mixing with the Cool Whip.
Is there a way to make this pie without the Oreo crust?
Yes, you can substitute the Oreo crust with a graham cracker crust or even a pretzel crust if you prefer a salty contrast. Just keep in mind that the classic Oreo flavor complements the peanut butter cup perfectly.
How long does the pie need to freeze?
Freezing the pie for at least 6 to 8 hours is crucial for the best texture and for the pie to slice nicely. An overnight freeze is even better if you have the time.
Can I prepare this pie ahead for parties or special occasions?
Definitely! This Easy Peanut Butter Cup Ice Cream Pie Recipe is fantastic for make-ahead desserts. Prepare it a day or two in advance and keep it frozen until you’re ready to serve.
What can I do if I don’t have Cool Whip?
You can substitute whipped cream, either homemade or store-bought, but make sure it’s light and fluffy to maintain the texture of the pie. Avoid heavy cream or anything too dense.
Final Thoughts
Trust me, once you try this Easy Peanut Butter Cup Ice Cream Pie Recipe, it will become a staple in your dessert repertoire. It’s pure indulgence that’s quick to make and impossible to resist. Whether for a special occasion or a treat-yourself moment, this pie dazzles with every slice—go ahead, treat yourself and share the joy!
Print
Easy Peanut Butter Cup Ice Cream Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes prep + 6 to 8 hours freezing
- Yield: 8 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Easy Peanut Butter Cup Ice Cream Pie is a no-bake, creamy dessert combining rich peanut butter cup ice cream, smooth hot fudge, and crunchy mini peanut butter cups layered in a premade Oreo crust. Perfect for peanut butter lovers, it requires minimal prep and freezes into a delightful treat for any occasion.
Ingredients
Filling
- 1 cup peanut butter cup ice cream (215 grams, ½ pint)
- 4 ounces low-fat Cool Whip (113 grams, ½ tub)
- ½ cup hot fudge (160 grams)
Crust and Topping
- 6 ounces premade Oreo pie crust (170 grams, 1 crust)
- 7.6 ounces mini peanut butter cups, halved (215 grams, 1 snack-sized bag)
Instructions
- Prepare Hot Fudge: Microwave the hot fudge according to the instructions on the jar. Once heated, allow it to cool for 3 to 4 minutes until it is still stirrable but not completely hardened.
- Mix Ice Cream and Cool Whip: In a large bowl, use a hand mixer to blend the peanut butter cup ice cream and low-fat Cool Whip together until smooth, which should take about 2 to 3 minutes.
- Assemble Pie Filling: Pour the ice cream and Cool Whip mixture into the premade Oreo pie crust. Leave a little space at the top of the crust to accommodate the fudge and toppings.
- Add Hot Fudge Swirl: Pour the cooled hot fudge over the ice cream mixture. Use a knife to gently swirl the fudge into the ice cream layer for a marbled effect.
- Top with Peanut Butter Cups and Freeze: Sprinkle the halved mini peanut butter cups evenly on top of the pie. Place the pie in the freezer for 6 to 8 hours until it is firm and sliceable. Serve chilled.
Notes
- For best results, use peanut butter cup ice cream that is slightly softened before mixing to help with smooth blending.
- Ensure the hot fudge is not too hot when added, or it may melt the ice cream too much.
- You can substitute the Oreo crust with a homemade chocolate cookie crust if desired.
- This pie is best served chilled straight from the freezer; if left out too long, it may become too soft to slice neatly.
- Storage: Keep leftovers covered in the freezer for up to 1 week.
