Crispy Cream Pie

SERVES: 12

COOK TIME: 5 Min

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.

Notes

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.

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elainewolfson 2330 090

Jul 05, 2017

Rather than two 8" pies, I'd rather make one 9" or 10" pie. Would you be able to provide quantities and instructions for those sizes? Thank you.

Test Kitchen Team

Jul 06, 2017

Hello! Using the same ingredient amounts, you can make this in a 10-inch cake pan or springform pan. The only thing that may change is that your crust will go up the sides about a 1/2-inch more. Enjoy!

mountainmama 41828 30

May 05, 2012

Sounds yummy! I don't like ice cream; but willing to try this one, if the weather ever warms up!!! Flora, B.C.