Best Peanut Butter Ice Cream Pie Recipe

I was getting ready to bake for a friend’s backyard party, and it was blazing hot out there. I needed something cool and refreshing, but it had to be indulgent enough to feel like a real treat. (And, of course, there was no way I was turning on the oven in that heat!) That’s when it hit me: a no-bake peanut butter ice cream pie. 

Why Peanut Butter Ice Cream Pie Is Seriously The Best

• This pie nails the perfect sweet-salty balance we all crave! The creamy peanut butter, rich ice cream, and crunchy Oreos work so well together that you can’t help but want more.
• No baking is required AT ALL. You only need some simple steps, and yet people would think you spent hours on it. If you’re looking to impress without all the fuss, this is the dessert for you!
• Whether it’s a summer barbecue, a birthday, or a holiday get-together, this pie fits in perfectly anywhere. The ice cream filling makes it a total crowd-pleaser (especially on warm days), while the classic combo of chocolate and peanut butter is adored by just about everyone on Earth! 

7 Simple Steps to Make Peanut Butter Ice Cream Pie

What to Prepare Before You Start

So, what do you need to whip up this peanut butter ice cream pie? Let’s have a look:

• Oreos and Melted Butter: When these two are combined, they make a firm, rich base that won’t crumble under pressure (or a pile of ice cream). Plus, it tastes incredible!
• Heavy Cream: It balances out the richness of the peanut butter ice cream to give you a heavenly mix of creamy and smooth goodness. And hey, if you’re feeling extra, you can even save a bit of it to pipe on top for a little extra flair!
• Peanut Butter Ice Cream: Here comes the main event, folks! Peanut butter ice cream brings out the bold, nutty flavor and adds a deliciously thick texture that holds the whole pie together.
• Peanut Butter: We’re doubling down on the peanut butter, and for good reason! Melted peanut butter drizzled over the filling is the perfect contrast to our chocolatey crust and sweet ice cream.
• Reese’s Pieces: What’s a peanut butter dessert without some Reese’s Pieces? They’re crunchy and colorful and make the pie look (and taste) like a showstopper. Plus, who doesn’t love a little crunch with their ice cream?
• Whipped Cream for Garnish (Optional): This part’s up to you, of course. But if you want to make your pie look like it belongs in a bakery window, a swirl of whipped cream is certainly the way to go!

Detailed Guide

The Pie Crust

Step 1.

Grab about 22 Oreos (filling and all) and blend them up in a chopper or food processor until you have a smooth, fine crumb (roughly 2 cups, packed!).

Then, transfer them to a mixing bowl and stir in some melted butter. We’re looking for a mixture that’s rich, thick, and just the right amount of sticky. If you find any big chunks of cookies still in there, give them an extra smash to even it all out!

Step 2.

Once the crumbs are all coated in buttery goodness, pour them into a 9” springform pan (make sure the sides are between 2.5 and 3 inches high). Press the mixture firmly up all sides and along the bottom of the pan to create a sturdy crust that’ll hold up when filled. You’ll know it’s ready when it’s smooth, even, and feels solid to the touch!

The Filling

Step 3.

Now, onto the filling!

Take out a stand or hand mixer (with a whisk or paddle attachment), set it to medium-high, and whip up your heavy cream until it becomes light and fluffy. It should reach stiff peaks after about 3 to 4 minutes. If it gets too thick or lumpy, simply add a splash of cold cream and gently fold it in until everything smooths out.

Step 4.

Next, let’s fold in the softened ice cream. This part might take a little patience since the whipped cream is much less stiff than the ice cream, but trust me, it’s totally worth it! Keep folding until the two are beautifully blended into a creamy mixture.

Step 5.

Scoop half of this whipped ice cream filling into your crust. Now, drizzle on half of your melted peanut butter to add the salty-sweet, nutty swirl that nobody can resist.

Spread the remaining filling over the top and smooth it out as best you can. After that, drizzle the rest of the melted peanut butter all around. For a final touch, sprinkle some crushed Reese’s Pieces on top to give it color and crunch!

Freezing and Serving

Step 6.

Cover the whole pie and pop it into the freezer for a good 6 hours. (Or, if you’re planning ahead, it can stay frozen for up to 48 hours)!

Step 7.

When you’re ready to serve, take the pie out and let it rest at room temperature (about 5 minutes); that should soften the pie JUST enough for easy slicing. Feel free to add another drizzle of peanut butter, more Reese’s Pieces, or maybe even a swirl of extra whipped cream if you’re feeling fancy.

And that’s it! You’ve made an amazing, smooth peanut butter ice cream pie that’s practically impossible NOT to dig in.

Still looking for more no-bake recipes, peanut butter lovers? Try out my chocolate peanut butter bars and chocolate peanut butter cookies! 

Extra Notes

1. Chill the Bowl and Whisk for Whipping Cream

Cold tools help the cream whip up faster and fluffier, so I often put my bowl and whisk in the freezer for about 10 to 15 minutes before whipping the cream. We want every bit of lightness we can get, after all! Plus, this tip is a lifesaver if your kitchen’s warm; the cream will stay chilled despite the temperature and hold its beautiful, cloud-like peaks.

2. Use Creamy (Not Crunchy) Peanut Butter for That Perfect Drizzle

When it’s time to add those gooey peanut butter ribbons, stick with creamy peanut butter – you’ll thank me later! Creamy peanut butter melts so much more smoothly and pours like a dream, which will give you lovely, even swirls over the filling.

And what if it seems a bit thick? No problem; just microwave it for 10 to 15 seconds!

3. Choose Premium Ice Cream

Quality matters (especially for this pie’s star ingredient), you know? Go for a high-quality peanut butter ice cream – something creamy, rich, and full of flavor.

Premium brands usually have less air whipped in and more fat, which means a denser, creamier texture that won’t melt as quickly. Cheap ice creams, on the other hand, taste disgustingly too sweet (ugh) and lack the same smooth consistency.

4. Add a Surprise Layer of Crushed Oreos

Want to surprise everyone with an extra bit of crunch? Try sprinkling a thin layer of crushed Oreos between the two layers of filling; you’re basically asking your guests to find hidden treasure in the middle of each slice! Not to mention, the extra Oreo layer also brings in a satisfying texture contrast that boosts the chocolate flavor even more.

5. Slice Before Freezing

Some of my readers want to serve the pie immediately after taking it out of the freezer. In that case, let me tell you a simple but surprisingly lesser-known tip: pre-cut the pie into slices before you freeze it!

Once you’ve assembled everything, slice it up, then pop it back together, wrap it up in plastic wrap, and freeze as usual. That way, when ready to serve, you can easily remove a clean-cut slice without wrestling a frozen block of pie. 

FAQs

Can I make this pie ahead of time?

Absolutely! This pie is a perfect make-ahead dessert. You can prepare it up to 48 hours in advance and store it in the freezer until you’re ready to serve. Just make sure it’s wrapped tightly to avoid any freezer burn.

What’s the best way to soften the ice cream for mixing?

The easiest way is to let the ice cream sit out at room temperature for about 10-15 minutes (or until it’s just soft enough to fold into the whipped cream. Avoid melting it entirely, though, as that might make the filling too liquidy. 

Can I substitute the peanut butter ice cream for another flavor?

Yup. Chocolate or vanilla ice cream works just as great as bases for this pie, and you can also try other nutty flavors like chocolate hazelnut or cookie dough.

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Happy baking!