Whoever coined the phrase “the total is greater than the sum of its parts” could have been referring to combining pie and ice cream. Not as in a la mode, but yummy ice cream fillings with a cookie crust frozen in a pie plate. Ice cream pie just may be summer’s ultimate dessert. Forks up.
Peanut Butter Chocolate Chunk Pie
For the crust:
- 24 cream-filled chocolate wafer cookies
- ¼ cup melted butter
For the sauce:
- 1 cup semisweet chocolate chips
- ¼ cup peanut butter
- Pinch of salt
- ¼ cup heavy cream
- 1 tablespoon corn syrup
For the filling:
- 2 cups vanilla ice cream
- 2 cups chocolate ice cream
- 2 cups non-dairy whipped topping
- ½ cup creamy peanut butter
- ½ cup salted cocktail peanuts, divided
- ½ cup semisweet chocolate chunks, divided
For the crust: Heat oven to 350 degrees. Crush cookies in bowl of food processor until fine crumbs. Add butter and pulse to combine. Press into bottom and up sides of 9-inch pie plate. Bake 10 minutes. Cool on rack for 15 minutes, then place in freezer for 10 minutes.
For the sauce: Combine chocolate chips with peanut butter and salt in medium bowl. Combine cream with corn syrup in 1-cup microwave safe cup. Heat until mixture just begins to bubble. Pour over chocolate mixture, cover with plastic wrap and let stand for 3 minutes. Stir until smooth.
To assemble: Spread one-third of the chocolate sauce over frozen crust. Sprinkle with all but 2 tablespoons of the salted peanuts and 2 tablespoons of the chocolate chunks. Combine whipped topping with peanut butter and add to the pie shell. Return to freezer for 10 minutes while you set both ice creams out to soften.
Drizzle half of remaining chocolate sauce over the peanut butter layer. Using small ice cream scoop, alternate the chocolate and vanilla ice creams in dollops over the frozen layers. Sprinkle the reserved peanuts and chocolate chunks over, then drizzle with the last of the chocolate sauce.
Freeze for at least 6 hours to harden. Set out 5-10 minutes before serving in order to cut easily.