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Peanut Butter Ice Cream Pie

Peanut Butter Ice Cream Pie

This frozen Peanut Butter Ice Cream Pie is a dessert that peanut lovers will adore. It is so easy to make and a perfect make-ahead treat.


  • 1 (16.5 ounce) package NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened, divided
  • 1/2 cup creamy peanut butter, divided
  • 2 cups DREYER'S® or EDY'S SLOW-CHURNED® vanilla ice cream, softened
  • 1/4 cup chopped peanuts
  • 3 tablespoons NESTLÉ NESQUIK Chocolate Flavor Syrup
  • Chopped peanuts (optional)


  1. Heat oven to 350 degrees F. Grease 9-inch pie plate.
  2. Press 20 squares of cookie dough onto bottom and up side of prepared pie plate.
  3. Bake for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell.
  4. Cool completely on wire rack.
  5. Spread 1/4 cup peanut butter over crust.
  6. Mix ice cream, remaining 1/4 cup peanut butter and 1/4 cup peanuts in medium bowl. Spoon into cookie crust; spread evenly.
  7. Drizzle with Nesquik and additional chopped peanuts.
  8. Freeze for at least 2 hours or overnight.
  9. Bake remaining cookie dough according to package directions.
  10. Cool completely on wire rack; crumble cookies.
  11. Thaw pie for 5 to 10 minutes.
  12. Sprinkle cookie crumbs over pie.
  13. Cut into wedges.

Prep Time: 20 minutes
Cooking Time: 30 minutes
Cooling Time: 120 minutes
Total Time: 170 minutes
Servings: 8

Recipe and photo credit: Nestle and


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