Peanut Butter Frozen Custard Pie
Recipe type: Dessert
DREYER'S Chocolate Malt and Old Fashioned Vanilla frozen custard layered on top of a chocolate peanut butter graham cracker crust and drizzled with a luscious peanut butter chocolate sauce and a sprinkle of chopped peanuts.
  • 9 chocolate graham crackers
  • 2 TBS honey
  • 1 TBS Peanut Butter
  • 1 TBS Whole Milk
  • Cooking Spray
  • 2 cups DREYER'S Chocolate Malt Frozen Custard
  • 2 cups DREYER'S Old Fashioned Vanilla Frozen Custard
  • ¾ Cup Heavy Cream
  • 4 oz chocolate
  • ½ cup peanut butter
  • 3 TBS corn syrup
  • Chopped peanuts for topping
  1. Preheat oven to 375 degrees
  2. Spray a 9" pie plate with cooking spray and set aside.
  3. Pulse chocolate graham crackers in a food processor until they are fine crumbs
  4. Add honey, 1 TBS peanut butter and milk. Pulse until combined.
  5. Place mixture in greased pie plate. Press into the bottom and approximately an inch up the sides to form the crust.
  6. Bake for 8-10 minutes until firm
  7. Cool the crust completely on a wire rack. Then freeze for 30 minutes.
  8. Allow DREYER'S Chocolate Malt frozen custard to thaw on the counter for 30 minutes. Scoop 2 cups into frozen crust and spread in an even layer. Freeze for an additional 30 minutes.
  9. Allow DREYER'S Old Fashioned Vanilla frozen custard to thaw on the counter for 30 minutes. Scoop 2 cups on top of Chocolate Malt layer and spread evenly. Freeze for at least 30 minutes until serving.
  1. Combine heavy cram, chocolate, peanut butter and corn syrup in a saucepan over medium heat.
  2. Stir occasionally until chocolate melts and sauce forms.
  3. Spoon over a slice of pie and sprinkle chopped peanuts on top
Recipe by No Guilt Mom at