This recipe is something I have evolved over time. It started with my addiction to ice cream cake and wanting to recreate it at home. Then I started playing around with the different options to make it at unique.
I like to make the filling out of a homemade banana ice cream but if you don’t have an ice cream machine then you can easily use any store bought flavor. Chocolate would go great.
1 Cup Peanut Butter
2/3 Cup Sugar
1 tsp Baking Powder
1 tsp Vanilla
1 Pinch Salt
Ice Cream –
1 Cup Full Fat Yogurt
1 tsp Vanilla
1 Cup Whole Milk
1/3 Cup Sugar
1/2 Tub Cool Whip Defrosted
1 Tbs Coco Powder
Start by making the crust. In a bowl combine all the crust ingredients. Mix until dough forms. Press dough into the bottom of a deep pie pan. Bake at 350 degree for about 10 min. Watching to avoid burning.
If making the ice cream – While crust bakes combine all ice cream ingredients in a blender until smooth. You should heat the milk and sugar first to dissolve and then chill it but I never seem to be patient. Once blended pour into ice cream machine as directed by machine instructions.
One crust is done cool it in the fridge of freezer while the ice cream is in the machine.
Once crust is cool and ice cream is done. Pour ice cream in the crust and place in freezer for an hour. When ice cream is firm top with cool whip in an even layer around the pie. Dust the top with coco powder and return to freezer for an hour for pie to set hard.