Chocolate Peanut Butter Ice Cream Pie
6 ounces Nutter Butter cookies (about 12) + more for the garnish
2 (14-16 ounce) containers chocolate ice cream
5 Reese's Peanut Butter Cups, chopped
1/4 cup heavy cream
3 ounces semisweet chocolate chips
Grease the sides of a 9" springform pan. (I like Crisco.) Line the sides only with parchment paper cut to about 4" tall.
Pulse the 6 ounces Nutter Butters in a food processor until crumbs form. Scoop 3/4 cup crumbs into the pan and distribute evenly.
Add the ice cream to the remaining crumbs in the food processor. Pulse until combined, stopping to push the ice cream down into the food processor bowl as needed. Place the ice cream in a large bowl. Stir in the chopped peanut butter cups.
Gently spread the ice cream mixture into the pan, trying to disturb the crust as little as possible. Smooth the top. Freeze for 3 hours.
After 3 hours, bring the cream to a simmer over medium heat. Pour over the chocolate chips. Let stand 5 minutes, then stir until combined and smooth. Remove the pie from the freezer and quickly smooth the ganache over the ice cream layer. Break up a few more Nutter Butters into large chunks and scatter over the edge of the pie. Return to the freezer for at least one more hour.
Before serving, let the pie stand at room temperature for 10 minutes. Release the side of the pan. Dip a knife into a glass of hot water. Wipe off the water with a dish towel and slice the pie.
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