Ingredients
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3 cups chocolate crisp rice cereal (such as Cocoa Krispies)
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1/2 cup salted dry-roasted peanuts, finely chopped
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1/3 cup butter, melted
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1/2 cup creamy peanut butter
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4 cups vanilla ice cream, softened
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1 cup heavy cream
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1/2 teaspoon vanilla extract
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3 tablespoons powdered sugar
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Hot fudge topping
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Coarsely chopped salted dry-roasted peanuts
Directions
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Stir together cereal, finely chopped peanuts, and butter in a medium bowl. Press mixture into bottom and up sides of a lightly greased 9-inch glass pie plate. Freeze until solid, 15 to 30 minutes.
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Microwave peanut butter in a small microwave-safe bowl on HIGH until melted and smooth, about 30 seconds. Let stand at room temperature 10 minutes, stirring occasionally.
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Place ice cream in the bowl of a heavy-duty stand mixer; beat on medium-low until smooth, about 30 seconds. Drizzle peanut butter into ice cream, beating on low just until incorporated, about 30 seconds.
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Spread ice cream mixture into frozen pie shell. Cover and freeze until firm, 8 hours, or up to 24 hours.
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Before serving, remove pie from freezer, and leave out at room temperature 10 minutes. Meanwhile, beat cream and vanilla with an electric mixer on medium-high speed until foamy, about 30 seconds. Gradually add powdered sugar, beating until soft peaks form, 30 seconds to 1 minute. Spread whipped cream evenly over pie. Drizzle with fudge topping, and sprinkle with coarsely chopped peanuts.