Peanut Buster® Parfait Pie - printable recipe

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Peanut Buster® Parfait Pie


PREP TIME: 30 minutes

BAKE TIME: 8 minutes (crust)

YIELD: 8 to 10 servings


For the crust:

20 whole chocolate sandwich cookies

1/4 cup roasted, salted peanuts

2 tablespoons Imperial Sugar Extra Fine Granulated Sugar

Pinch fine sea salt

6 tablespoons unsalted butter, melted


For the fudge sauce:

1 cup water

1/3 cup Imperial Sugar Extra Fine Granulated Sugar

1/3 cup light corn syrup

1/4 cup Dutch-process cocoa (such as Hershey's Special Dark)

1/2 teaspoon vanilla

10 ounces bittersweet chocolate, chopped


For the pie:

2 pints vanilla bean ice cream*

1/2 cup roasted, salted peanuts (half chopped fine, half left whole)


*Some "pints" of ice cream do not contain a whole pint. You'll want a total of 3-4 cups of ice cream for the pie.



Preheat oven to 325. Whir cookies and salted peanuts in a food processor until they form small crumbs. Add sugar and salt; pulse to combine. Measure out 2 cups and discard the rest. Pour melted butter over crumbs and stir.


Press into and up the sides of a 9-inch pie plate. Bake 8 minutes. Set aside to cool.


Make the sauce. Heat water, sugar, and corn syrup until boiling. Remove from heat. Whisk in cocoa and vanilla. Add chopped chocolate and let sit 3 minutes. Stir until melted and combined. Let sit until cooled. The sauce will thicken.


When the crust and sauce are cooled, pour 1/3 cup sauce onto the bottom of the pie crust and swirl to cover. Freeze for 20 minutes.


Let ice cream sit at room temperature for 15 minutes to soften. Spoon into a large bowl. Use a large wooden spoon to stir the softened ice cream together until smooth. Scoop into frozen crust, smoothing with an offset spatula. Return pie to freezer for at least 30 minutes. Place fudge sauce in the refrigerator.


Remove from freezer and quickly spoon fudge sauce to cover the ice cream, but not spilling over the sides. Sprinkle chopped peanuts around the edge. Add whole peanuts over chopped. Freeze for at least 2 hours to set.


For easy cutting, run a bench scraper under hot water. Wipe off the water and press down into the pie to make wedges. The bench scraper will make clean cuts through the crust. Cover and return any leftovers to the freezer. 

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