Crispy Cream Pie
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If you love peanut butter, then get ready for a creamy double dose with our no-bake Crispy Cream Pie. A crunchy peanut butter crust filled with cold peanut butter ice cream, makes this 4-ingredient pie a peanut butter lover's delight.
What You'll Need
- 1/3 cup plus 1/2 cup peanut butter, divided
- 1/2 cup white corn syrup
- 2 heaping cups crisped rice cereal
- 1/2 gallon vanilla ice cream, softened (see Note)
What to Do
- In a large bowl, mix together 1/3 cup peanut butter, corn syrup and cereal and pat into bottom of two 8-inch pie plates. (Hint: Keep fingers wet, so they won't stick to crust.)
- In another large bowl, mix together remaining peanut butter and ice cream; spoon into crusts, dividing filling evenly between 2 pie plates.
- Place pies in freezer to set.
- Be sure to soften the ice cream to a creamy, not liquid, consistency before using it and freeze the final product right away. To soften the ice cream, break it up in a bowl and stir with a wooden spoon. Do not let ice cream melt. To save time, we sometimes use a peanut butter ice cream instead of mixing the ice cream and peanut butter together.
- Drizzle with melted peanut butter before serving, if desired.