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Peanut Butter Ice Cream Pie

Peanut Butter Ice Cream Pie

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Prep Time: 6 minutes
Cook Time: none
Chill Time: 8 hours or overnight, plus 1 hour in refrigerator
Yield: 8 servings

  • 1 pint non-dairybvanilla ice cream, slightly thawed, divided
  • 1 (9-inch) prepared graham cracker piecrust
  • ¾ cup peanut butter
  • ½ cup chocolate chips
  • ¾ cup peanut butter chips, divided

1. Spread half of the ice cream in graham cracker piecrust.
2. Dot peanut butter all over ice cream.
3. Sprinkle with chocolate chips and ½ cup of peanut butter chips, dispersing evenly.
4. Spread remaining ice cream over top.
5. Cover top with remaining peanut butter chips.
6. Freeze overnight, or at least 8 hours.
7. Soften for 1 hour in refrigerator before serving to make it easier to cut and so the chips will not be too hard to bite into.

Tip:

A combination of chocolate and vanilla ice cream makes a "black-and-white" ice cream pie. Of course, you can also make this recipe with non-dairy ice cream and non-dairy peanut butter chips.

I had kids in mind when I came up with this dessert, but as with many things targeted to little ones, grown-ups wound up loving it, too. I found myself watching that the kids only had one slice because I didn’t want their bellies to hurt. Then, I’d sneak a second slice for myself when they weren’t looking. Hey, I have a bigger mouth; I need more ice cream, right?


Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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