Retro Peanut Butter Ice Cream Pie
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 8 servings
  • 2 c. Rice Krispies
  • ⅓ c. peanut butter
  • ¼ c. dark Karo syrup
  • 1½ quarts any flavor ice cream
  • Ice cream toppings (chocolate syrup, caramel, fruit toppings)
  • ½ cup chopped candies (peanut butter cups, M&M's, etc.)
  • ¼-1/2 cup chopped dry roasted peanuts or other nuts
  1. In a medium mixing bowl whisk together the peanut butter and Karo syrup. Mix well. Fold in Rice Krispies.
  2. Spray a 9 inch pie pan with non stick cooking spray. Press Rice Krispie mixture into the bottom and up the sides of the pie pan.
  3. Soften the ice cream for about 20 minutes. Spoon on top of the pie crust. Freeze for one hour before serving.
  4. Remove pie from the freezer. Top with ice cream toppings and candies.
  5. Cover leftovers with plastic and store in the freezer for up to one week.
Note: You can substitute almond butter, cashew butter or Nutella for the peanut butter.
Recipe by The Memorable Kitchen at