Rosalie’s Ice Cream Pie with Peanut Butter Crust: A Perfect Frozen Dessert
Introduction
This ice cream pie, lovingly called “Rosalie’s Ice Cream Pie” after my mom, has been a family favorite for over two decades. It’s a dessert that’s become a staple at gatherings and parties, known for its delightful combination of flavors and textures. The peanut butter crust adds a salty, crispy crunch that perfectly balances the creamy sweetness of the vanilla ice cream and rich fudge sauce. It’s no surprise that anyone who tries it immediately asks for the recipe. Whether you stick with the original flavor combination or experiment with different ice cream flavors, this pie is sure to be a hit at any occasion.
Recipe Information
| Category | Pie |
|---|---|
| Total Time | 40 minutes (Prep Time only) |
| Servings | 1 pie |
| Calories | 4142.3 per pie |
| Fat Content | 225g |
| Saturated Fat | 112.4g |
| Cholesterol | 536.6mg |
| Sodium | 2135.3mg |
| Carbohydrates | 522.1g |
| Fiber | 26.4g |
| Sugar | 335.8g |
| Protein | 67.7g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Vanilla Ice Cream | 2 pints |
| Creamy Peanut Butter | 1/2 cup |
| Granulated Sugar | 1/2 cup |
| Butter | 2 1/4 tablespoons |
| Heavy Whipping Cream | 3/4 cup |
| Pure Vanilla Extract | 1/2 teaspoon |
| Rice Krispies Cereal | 4 cups |
| Corn Syrup | 1/2 cup |
Instructions
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Prepare the Ice Cream
Begin by placing 1 pint of vanilla ice cream in the refrigerator for about 20 minutes to soften slightly. This will make it easier to spread over the peanut butter crust later. -
Make the Peanut Butter Crust
While the ice cream is softening, take a large bowl and stir together 1/2 cup of creamy peanut butter and 1/2 cup of corn syrup until well blended. Once combined, add 4 cups of Rice Krispies and stir until they are evenly coated in the peanut butter mixture.Grease a 9 or 10-inch pie plate with cooking spray. Press the cereal mixture into the bottom of the plate, making sure to also form an edge that stands up around the sides of the pie plate. This will create a sturdy crust for your ice cream.
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Assemble the First Layer
Once the peanut butter crust is ready, take the softened vanilla ice cream (the first pint) and evenly spread it over the crust. Place the pie in the freezer and allow it to freeze until the ice cream becomes firm, about 1 hour. -
Prepare the Fudge Sauce
While the pie is freezing, prepare the homemade fudge sauce. In a 2-quart saucepan over medium heat, combine 1/2 cup of sugar, 1/2 cup of cocoa powder, 3/4 cup of heavy whipping cream, and 2 1/4 tablespoons of butter. Stir the mixture constantly until it becomes smooth and begins to boil.Once it starts to boil, remove the saucepan from the heat. Stir in 1/2 teaspoon of pure vanilla extract for added flavor. Let the fudge sauce cool slightly to thicken.
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Add Fudge Sauce Layer
Remove the pie from the freezer. Carefully pour 1 and 1/4 cups of fudge sauce over the frozen vanilla ice cream layer. Return the pie to the freezer and freeze until the fudge sauce hardens, about 20 minutes. -
Spread the Second Layer of Ice Cream
For the next layer, take the second pint of vanilla ice cream and remove it from its container. Let it sit at room temperature, stirring occasionally, until it reaches a smooth spreading consistency—be careful not to let it melt too much.Once it’s the right consistency, remove the pie from the freezer and spread the softened ice cream evenly over the fudge sauce layer.
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Top with Remaining Fudge Sauce
Drizzle the remaining fudge sauce over the ice cream to create a decorative design. This adds an extra layer of richness and beauty to your pie. -
Freeze the Pie Until Firm
Return the pie to the freezer and allow it to freeze until fully firm, at least 3 hours. If you’re not serving it immediately, you can wrap the pie with plastic wrap and foil to keep it fresh in the freezer. -
Serve the Pie
When you’re ready to serve, remove the pie from the freezer for about 10 to 15 minutes to make slicing easier. Serve with any leftover fudge sauce on the side, if desired.
Tips for Success
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Choosing the Ice Cream: While the recipe suggests using vanilla ice cream, you can experiment with other flavors such as chocolate, caramel, or even a swirl of both! Just make sure to choose a flavor that complements the peanut butter crust and the rich fudge sauce.
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For a Thicker Crust: If you like a thicker crust, you can increase the amount of peanut butter and Rice Krispies by 1/4 to 1/2 cup.
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Fudge Sauce Variations: Feel free to adjust the thickness of the fudge sauce to your liking. If you prefer a thicker sauce, reduce the amount of cream slightly, or let it cook a bit longer.
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Freezer Time: The prep time does not include the freezing periods, so make sure you allow ample time for the pie to freeze and set. It’s best made ahead of time, as it requires at least 3 hours to firm up properly.
Serving Suggestions
Rosalie’s Ice Cream Pie is a perfect dessert for hot summer days, family gatherings, holiday parties, or as a special treat for birthdays. Serve it with a dollop of whipped cream or a sprinkle of chopped peanuts for an extra crunch. For a twist, try adding a layer of crushed cookies or candy bars on top of the ice cream for added texture and flavor.
This Rosalie’s Ice Cream Pie with Peanut Butter Crust is not just a dessert; it’s a tradition. The combination of a crunchy peanut butter crust, creamy vanilla ice cream, and rich fudge sauce makes this pie a crowd-pleaser every time. Whether you’re serving it for a special occasion or simply as a fun family treat, this pie is sure to become a favorite in your home as well. Enjoy!
