Reeses Ice Cream Pie
For those hot summer days or quiet winter nights Reeses Ice Cream Pie with chocolate crust is a cinch to throw together and absolutely no stress!
I know this makes me slightly un-American but I am not a huge ice cream fan. I am married to one and our kids are somewhere in between. After making our crazy popular peanut butter pie recipe the kids wanted an ice cream version and since it’s what we used to make for ice cream cakes minus the brownie bottom I decided to go for it.
I was shocked that out of all of us it was little Grayson who devoured slice after slice.
HOW?! I expected him to be sick to his stomach but ice cream does not phase the child!
Peanut butter chocolate ice cream and gobs upon gobs of reese’s are piled high in a chocolate graham cracker pie crust. And here’s the best part, you can do whatever you want to it to make it your own!
Ingredients for Reeses Ice Cream Pie
The ingredients are simple and all revolve around chocolate and peanut butter…heaven!! I’ve linked to the different Reese’s products on Amazon just so you can see what I’m talking about. You don’t need to order them from there. They come in packs of like a million, so you definitely don’t need that much. And like I said, you can make it your own! I have a section below on other ideas for toppings. These are the ingredients you will need for this recipe:
For the Crust
- Chocolate Graham Cracker Crumbs
- Butter
- Sugar
- Hot Fudge
For the Pie
- Reese’s Ice Cream (Breyer’s brand is our go-to)
- Cool Whip
- Peanut Butter
- Mini Reeses Peanut Butter Cups
- Reeses Peanut Butter Cups
- Mini Unwrapped Reeses Peanut Butter Cups
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Reeses Ice Cream Pie
Making pie doesn’t get easier! And it’s all about the ice cream! First you make the crust, then mix together the filling and finally top with the candy goodness! Here are the steps:
For the Crust
- Preheat the oven.
- Combine the ingredients except the hot fudge and press it into the pie dish.
- Bake and cool.
- Cover with hot fudge and freeze.
For the Pie
- Mix the ice in a stand mixer until smooth and add the Cool Whip and mix until combined.
- Turn the mixer to low speed and add dollops of peanut butter to get peanut butter swirls.
- Pour into the pie crust and spread evenly. Cover with plastic wrap and freeze.
- Remove the pie from the freezer shortly before serving and top with the candies. Serve!
All of these instructions in full detail can be found in the recipe at the end of the post. You are also able to print and save the recipe there.
Other Ideas for Toppings:
- Reese’s Pieces
- M&Ms
- Take 5 bars
- Snickers
- Twix
- Chocolate Chips
- Peanut Butter Chips
- Nutter Butters
- Oreos
- Hot Fudge
- Warmed peanut butter
You could also switch up the ice cream flavors too! Go where your heart and belly lead you!
Can I Use Whipped Cream?
I realize that there’s a strong anti-Cool Whip population out there, so yes, you can definitely use whipped cream. I use Cool Whip to make the recipe as easy as possible. Heck, you use a store bought crust too!
To use whipped cream, whip 1 cup of heavy cream and sweeten it to your liking. It will whip up to around 2 cups, then combine it with the ice cream.
How Long Does Ice Cream Pie Last in the Freezer?
Put a lid on the pie plate if you have one and then double wrap it in plastic wrap and then foil. It is best eaten within 2-3 days for optimal texture and flavor. I wouldn’t let it go past 5 days.
When to Eat Ice Cream Pie?
Always.
The answer is always. It’s great for those hot summer days to cool down and spend little time in the kitchen. It’s also wonderful on a cozy winter night when you crave a comfort dessert but want something a little more interesting than a plain bowl of ice cream.
Always.
More Ice Cream Desserts:
- Biscoff Cookie Butter Ice Cream
- Dulce De Leche Ice Cream
- Berries and Cream Ice Cream
- Lemon Curd Frozen Custard
- Key Lime Pie Milkshake
- Cookies and Cream Frozen Custard
- Copycat Pinkberry Chocolate Crunch Sauce
- Chocolate Chip Cookie Ice Cream Sandwiches dipped in Milk Chocolate
- Apple Pie Fried Ice Cream Cake
- Loaded Salted Pretzel Ice Cream Sundae
- Mint Chocolate Stracciatella Ice Cream
- Nutella Chocolate Chip Ice Cream
- All our ICE CREAM RECIPES here!
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Reeses Ice Cream Pie
Ingredients
For the Crust
- 2 Cups Chocolate Graham Cracker Crumbs
- 7 Tablespoons Butter melted
- 1/3 Cup Sugar
- 1 Cup Hot Fudge warmed
For the Pie
- 1 Tub Reeses Ice Cream
- 2 Cups Cool Whip
- 1/2 Cup Peanut Butter
- 3 Cups Mini Reeses Peanut Butter Cups halved
- 1 1/2 Cups Reeses Peanut Butter Cups chopped
- 2 Cups Mini Unwrapped Reeses Peanut Butter Cups
- Hot Fudge
- Peanut Butter warmed up
Instructions
For the Crust
-
Preheat the oven to 350 degrees F.
-
In a bowl, combine the graham cracker crumbs, butter, and sugar. Press into a 9-10″ pie dish.
-
Bake for 8 minutes and remove to cool completely.
-
Once cool, warm the hot fudge and pour all over in the crust. Place in the freezer.
For the Pie
-
In a standing mixer, add the ice cream and beat until smooth. Add in the cool whip and beat again.
-
With the mixer running on low speed, drop in dollops of peanut butter and mix until just until the peanut butter swirls.
-
Pour into the prepared pie dish and spread evenly. Cover with plastic wrap and place in the freezer for 4 hours or up to 24 hours.
-
Remove the pie from the freezer 5-10 minutes before serving and top with the different sized reeses, some hot fudge and warmed up peanut butter. Serve immediately.
Nutrition
Recommended Products
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