Chocolate Peanut Butter Vanilla Ice Cream Pie
From: Daleyne and Isabelle, Longueuil, Quebec, Canada
Comments: Those on a diet, please restrain!!!!
Servings: 8
  • 1 unbaked [9-inch / 23-cm] pie shell
Chocolate Filling
  • 5 ounces [150 mL] evaporated milk
  • 1 cup [250 mL] semi-sweet chocolate chips
  • 1/3 cup [80 mL] icing sugar
  • 3 tablespoons [45 g] butter or margarine
Peanut Butter Vanilla Ice Cream Fillling
  • 4 cups [1 L] vanilla ice cream, slightly softened
  • 1 cup [250 mL] peanut butter, creamy or crunch
  • Whipped cream, to taste [optional]
  • Chopped peanuts, to taste [optional]
  • Strawberries, to taste [optional]
  • Preheat oven to 450°F [230°C].
  • Bake pie shell until just browned.
  • Leave to cool completely.
  • Prepare chocolate filling; leave to cool.
  • Spread bottom and sides of pie shell with a thin coat of chocolate filling; reserve remaining chocolate filling for top of pie.
  • Freeze until hard.
  • Meanwhile, beat together ice cream and peanut butter of peanut butter vanilla ice cream filling at high speed of an electric mixer, until light and fluffy.
  • Evenly spread filling in coated pie shell.
  • Evenly spread reserved remaining chocolate filling all over peanut butter vanilla ice cream filling.
  • Freeze until firm, for at least 5 hours or overnight.
  • To serve, decorate with whipped cream and/or chopped peanuts and/or strawberries.
  • Chocolate Filling
  • Into a small saucepan, mix together evaporated milk, chocolate chips, icing sugar and butter or margarine.
  • Bring to boil; simmer over low heat for 3 to 5 minutes, stirring, until smooth and thick.
  • Remove from heat.