Layers of graham cracker crust, rich chocolate ganache, peanut butter chocolate ice cream, and whipped cream make this the best Peanut Butter Chocolate Ice Cream Pie!
1graham cracker crust9" pie crust; can be baked or not
6oz.semi-sweet chocolate chips or chocolate wafers
2cupsheavy whipping creamdivided
½gallonPeanut Butter Chocolate ice cream
3tablespoonspowdered sugar
1cupReese’s peanut butter cups
Instructions
Set out ice cream for approximately 30 minutes before assembling the pie.
Heat 1 cup of heavy whipping cream to a simmer (either on the stovetop or in the microwave). Pour the heated cream over the chocolate and allow to sit for 1-2 minutes.
Whisk cream and chocolate mixture until a smooth, silky chocolate ganache forms.
Pour one cup of the chocolate ganache into the graham cracker crust and spread evenly. Reserve the remaining ganache for topping.
Place the crust with ganache into the freezer until it solidifies (approx. 15 minutes).
Spread the tub of ice cream into the pie crust.
Chill the ice cream pie in the freezer for at least 8 hours to firm up.
Whip the remaining 1 cup of heavy cream with ¼ cup powdered sugar until stiff peaks form.
Transfer the whipped cream to a piping bag fit with Tip #1M.
Pipe swirls of whipped cream onto the pie. Top with remaining ganache, and Reese’s peanut butter cups.
Notes
Store leftovers, covered, in the freezer for up to 1 month.