Mangia Mondays: Chocolate Peanut Butter Ice Cream Pie

The first time i met my inlaws was at a Garner family cookout the summer of 08 and i brought with me this ice cream pie. Everybody grabbed a slice, but after one bite my Father-in-law called dibs on the last chunk left. We’ve been tight ever since haha. Ice cream pie aside, Mr. Garner knew my Dad had passed away a year prior and immediately treated me like another daughter.
I tell Jeff this all the time: i hit the jackpot when i fell in love with him & he made me a Garner. I honestly never dreamed THIS big for myself. And i certainly never imagined being so close to another Father figure, like i am with Pops. So spending another Father’s Day with Jeff’s family was such a tremendous blessing in so many ways. Watching Mr. Garner devour this ice cream pie again was a big bonus :)

Ingredients:

• 24 graham crackers squares  
• 1/3 cup honey roasted peanuts
• 1/2 cup butter, melted
• 1 carton (1/2 gal or larger) of chocolate ice cream, slightly softened
• 1 cup plus 1 TB creamy peanut butter
• 6 pkgs (1.5 oz. each) Reese’s Peanut Butter Cups, cut into small chunks
• 1/2 cup Smucker’s caramel ice cream topping or homemade caramel
• 1 cup (1/2 pint) heavy whipping cream
• 1/4 cup confectioner’s sugar

Directions:

1. Spray a 9-inch pie plate with nonstick cooking spray.
2. Process graham crackers and honey roasted peanuts in a food processor until reduced to fine crumbs. Measure 1 1/2 cups and discard remaining crumbs.
3. Add 1/2 cup of melted butter and process until crumbs are moistened. Press crumb mixture over bottom and up sides of prepared pie plate. Freeze for at least 30 minutes.
4. Place slightly softened carton of ice cream and 1 cup of creamy peanut butter in a large mixing bowl. Stir vigorously with rubber spatula until blended and smooth.
5. Spread half of the ice cream mixture in crust; sprinkle a layer (reserving 1/2 cup for garnish) of bite-sized, chopped peanut butter cups.
6. Spoon the remaining ice cream over your layer of candy, carefully mounding it slightly in the center of your pie. Freeze until firm.
7. About 15 minutes prior to serving, mix remaining 1 Tbsp. peanut butter with caramel topping and set aside. Remove pie from freezer to begin to soften.
8. Beat cream and sugar in a chilled mixing bowl until soft peaks form when beaters are lifted.
9. Drizzle caramel mixture on dessert plates; top with pie wedge, whipped cream, candy garnishes and then drizzle more sauce.

*Note: Fill the bottom of your sink with hot water and carefully dip the bottom of your pie plate in water to help loosen. Run knife under hot water for smooth, clean slices.

Mangia Mangia y’all!!