4-Ingredient Peanut Butter Pie with Strawberry Ice Cream
Votes: 1
Time: 2 hours 35 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 229, total fat 15 G., saturated fats 4 G., proteins 7 G., carbohydrates 19 G., fiber 2 G., cholesterol 10 mg, sodium 24 mg, sugar 3 G.
Calories 229, total fat 15 G., saturated fats 4 G., proteins 7 G., carbohydrates 19 G., fiber 2 G., cholesterol 10 mg, sodium 24 mg, sugar 3 G.
Mix puffed rice cereal with peanut butter and voila! – pie crust is ready. Spread the mixture in an even layer along the bottom and sides of a pie pan and fill with strawberry ice cream. This pie requires no baking. Let it set in the freezer, garnish with fresh strawberries, and serve. You can substitute chocolate or vanilla ice cream for the strawberry ice cream. These two flavors also pair well with peanut butter. The perfect summer dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups strawberry ice cream
- 3/4 cup creamy peanut butter
- 2.5 cups puffed rice (breakfast cereal)
- 6 strawberries, hulled and sliced or quartered
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Recipes with similar ingredients: strawberry ice cream, dry breakfast, Peanut butter
Cooking the dish according to the recipe:
- Let the ice cream sit at room temperature to soften, about 20 minutes.
- Meanwhile, in a medium bowl, place 1/2 cup peanut butter and microwave in 30-second intervals, stirring, until warm and very runny, about 2 minutes. Add the cereal and stir until smooth.
- Transfer to a 22cm pie pan and press into an even layer across the bottom and up the sides, using the flat bottom of a glass to help. The mixture will still be slightly crumbly.
- Spoon the ice cream over the peanut butter crust and spread it into an even layer. Microwave the remaining 1/4 cup peanut butter until warm and runny, about 1 minute. Dip a fork in the peanut butter and drizzle it over the pie.
- Cover the pie loosely with plastic wrap and freeze for at least 2 hours or overnight to allow the filling to set. Garnish with fresh strawberries before serving.
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