Anyone can make the ultimate ice cream pie. My Reese’s Peanut Butter Cup Ice Cream Pie is one that my family and friends love. I’ve been asked to make these pies for special events. They are always a hit at any special event.

Prep Time: 15 minutes
Inactive Prep Time: 24 hours (chill at least overnight)
Total Time: 1 day 15 minutes
Yields: 2 pies, 8 servings per pie
Equipment: cutting board, chef’s knife, large mixing bowl

Ingredients:
4 cups of Reese’s peanut butter cups, quartered
2 (48-ounce) containers of your favorite chocolate chip ice cream, softened (Breyers Choclolat Chip)
2 store-bought, ready-made shortbread pie crusts

Instructions:
In a large bowl, scoop out all the ice cream from the two containers. Allow the ice cream to soften for 15 minutes. Chop up the Reese’s cups into quarter pieces. First, sprinkle about 1/4 cup of chopped Reese’s cups over each of the pie crusts. Mix the remaining Reese’s cups in with the softened ice cream. Scoop out equal amounts of ice cream into each pie crust. Place the plastic covers (included with the pie crusts) back over each of the pies and freeze overnight.

There you have it, my Reese’s Peanut Butter Cup Ice Cream Pie.

Notes:
1) Tip: When ready to cut pies, submerge a large knife into very hot water. Score the top of the pies into the eight slices. This will make for even slices.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.