Chocolate Peanut Butter Cup Ice Cream Pie
Makes 8 to 10 servings
1 refrigerated piecrust
1 pint vanilla ice cream
1 pint chocolate ice cream
25 miniature peanut butter cups, chilled and coarsely chopped (divided)
¾ cup cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Start to finish: 5 hours (more if you are spreading out the steps).
Let piecrust sit at room temperature 15 to 20 minutes before starting.
To blind-bake the crust, transfer it to a 9-inch pie pan. Gently press it into pan, into corners and up the side. Fold edges underneath themselves to form a thick rim that hangs just over edge of pie pan. Crimp edges attractively. Place crust in freezer and chill 30 minutes to 1 hour (you can leave it overnight if you want to get this step done ahead).
Before removing piecrust from freezer, preheat oven to 375 degrees.
Prick crust in several places with a fork. Line inside of crust with parchment paper, then fill with dry rice or dried beans. Bake crust in preheated oven 20 minutes, then carefully remove parchment with grains or beans inside. Return crust to oven and bake another 18 to 20 minutes, until crust is golden. Remove and let cool completely on a wire rack.
Take both ice creams out of the freezer and let soften slightly. In a medium-size bowl, combine vanilla ice cream with three-fourths of the peanut butter cups, blending until they are well combined.
Scoop half the chocolate ice cream into the cooled crust, spread it evenly, and smooth the top with an offset spatula or back of a spoon. (See note.) Turn out vanilla ice cream with peanut butter cups onto top of chocolate ice cream and spread out evenly, trying not to disrupt bottom layer. Scoop remaining chocolate ice cream on top, and smooth out that layer. Return pie the freezer to firm up completely, at least 3 hours and up to 5 days. If you are storing the pie for more than a few hours, cover top tightly with plastic wrap.
Just before you are ready to serve pie, whip cream with powdered sugar and vanilla in a bowl with electric mixer. Scoop whipped cream attractively over top of pie. Let sit 10 minutes to soften just slightly before cutting. Use a sharp knife that has been dipped into hot water and then wiped dry to cut slices of pie. Dip and wipe between each slice.
Note: To make sure your layers are even and unblended, place pie in freezer for about 30 minutes between each ice cream layer addition, allowing each layer to firm up before more ice cream is added. Keep the softened ice cream in the fridge while the pie is freezing between stages.
Per serving: 465 calories, 48g carbohydrate, 7g protein, 29g fat (15g saturated), 60mg cholesterol, 231mg sodium, 2g fiber.