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Decadent Peanut Butter Ice Cream Pie

Contributed by: News Canada

(NC) - This simple, make-ahead frozen treat that pairs chocolate with peanut butter is the perfect after-school snack.


  • Crust:

    • 2 1/2 cups Nestle Nesquik cereal 625 mL
    • 1/3 cup all-purpose flour 75 mL
    • 1/4 cup butter, melted 50 mL

  • Chocolate Layer:

    • 2/3 cup Nestle Carnation 2% Evaporated Milk 150 mL
    • 1/2 cup semi-sweet chocolate chips 125 mL
    • 1/3 cup icing sugar 75 mL
    • 1/4 cup butter 50 mL
    • Ice Cream Layer:
    • 4 cups Nestle Parlour vanilla ice cream, softened 1 L
    • 1 cup crunchy peanut butter 250 mL
    • 1 bar (59 g) Nestle Butterfinger candy bar, chopped



Grind cereal to fine crumbs in food processor. Transfer to small bowl; stir in flour and melted butter. Press into bottom and 1/2 inch (1 cm) up side of a 9-inch (23-cm) pie plate. Bake in 425 F (220 C) oven for 10 to 12 minutes or until set. Let cool.

Chocolate Layer:

Combine evaporated milk, chocolate chips, icing sugar, and butter in small saucepan. Cook over medium heat, stirring, until just boiling. Reduce heat to low; simmer, stirring, for 3 to 5 minutes or until thickened and smooth; let cool. Spread thin layer over entire crust, reserving remaining chocolate mixture for topping. Freeze for 30 minutes.

Ice Cream Layer:

Blend ice cream with peanut butter in blender or food processor; spoon over frozen crust. Top with reserved chocolate mixture and sprinkle with chopped candy bar. Freeze for 5 hours or until firm.

Serving Size: Makes 8 servings.

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