Cooking On Deadline: Chocolate Peanut Butter Ice Cream Pie



If we wish to finish a summer jubilee or entertainment with a large aged bang, we would be tough pulpy to collect a improved dessert than an ice cream pie. Somehow, ice cream pressed into a cake membrane only seems so most some-more gratifying and decadent and moist than bowls of ice cream.

And it’s one of a easiest-to-make treats on a planet. Especially this version, with a classical chocolate, vanilla and peanut butter crater thing happening. Not to discuss a churned cream.

Often, ice cream pies have cookie crusts of some sort, though we had a refrigerated cake membrane unresolved around and motionless to blind bake a membrane and use that as a bottom for this pie. Blind baking means baking a cake membrane on a own, so that it can be entirely baked and splendidly flaky before we start pier in a stuffing that doesn’t need to be cooked, like a chocolate mousse or all kinds of icebox pies.

For this recipe, fit a cake mix (homemade or from a package) into a pan, line a mix with vellum paper, cover it with weights of some arrange (like dusty rice or beans) so a mix stays in place but timorous or bubbling, and bake it. There are also cake weights accessible for a dedicated baker.

A few other tips: Leaving a membrane in a freezer for an hour or so before putting it in a oven helps it keep a figure while baking. Also, save a rice or beans we used to import down a membrane for another time. Place them in a jar and tag them “baking beans” or “baking rice,” and they won’t go to rubbish (you can’t prepare them once they’ve been in a oven).

For a cleanest, smoothest layers, cocktail a cake behind into a freezer for a bit after we supplement any covering of ice cream. If we have suspicion forward adequate to widespread a pie-building routine over a full day or two, this is really doable. But if a magazine-quality cross-section isn’t your deepest wish, afterwards skip that step and only widespread a ice cream layers carefully, so they sojourn dissimilar from one another.

The cake will keep for 5 days in a freezer. Make a churned cream only before serving. You can also cut a cake but with a churned cream, and offer particular slices with churned cream total to any square if we prefer.

Chocolate Peanut Butter Cup Ice Cream Pie

Serves 8-10

Start to finish: 5 hours (more if we are swelling out a steps)

INGREDIENTS

1 refrigerated cake crust

1 pint vanilla ice cream

1 pint chocolate ice cream

25 tiny peanut butter cups, cold and coarsely chopped , divided

3/4 crater cold complicated cream

3 tablespoons confectioner’s sugar

1 teaspoon pristine vanilla extract

DIRECTIONS

1: Let a cake membrane lay during room heat for 15 to 20 mins before starting. To blind bake a crust, send it to a 9-inch cake pan. Gently press it into a pan, into a corners and adult a sides. Fold a edges underneath themselves to form a thick corner that hangs only over a corner of a cake pan. Crimp a edges attractively. Place a membrane in a freezer and chill for 30 mins to one hour (you can also leave it overnight if we wish to get this step finished forward of time).

2: Before we take a cake out, preheat a oven to 375 F. Prick a membrane in several places with a fork. Line a inside of a membrane with vellum paper, afterwards fill it with dry rice or dusty beans. Bake a membrane for 20 minutes, and afterwards delicately mislay a vellum paper with a grains or beans inside. Return a membrane to a oven and bake for another 18 to 20 minutes, until a membrane is golden. Remove and let cold totally on a handle rack.

3: Take both ice creams out of a freezer and let alleviate slightly. In a medium-size bowl, mix a vanilla ice cream with 3/4 of a peanut butter cups, consistent until they are good combined.

4: Scoop half of a chocolate ice cream into a cooled crust, widespread it evenly, and well-spoken a tip with an equivalent spatula or a behind of a spoon. (See Cooking Tip during bottom). Turn a vanilla ice cream with a peanut butter cups on tip of a chocolate ice cream and widespread that out evenly, perplexing not to interrupt a bottom chocolate ice cream layer. Scoop a remaining chocolate ice cream on top, and well-spoken out that layer. Return a cake to a freezer to organisation adult completely, during slightest 3 hours and adult to 5 days. If we are storing a cake for some-more than a few hours, cover a tip firmly with cosmetic wrap.

5: Just before we are prepared to offer a pie, place a cream, confectioners’ sugarine and vanilla in a blending bowl. Use an electric mixer to mix a cream until organisation peaks only form. Scoop a churned cream attractively over a tip of a pie. Let it lay for 10 mins to alleviate only somewhat before cutting. Use a pointy blade that has been dipped into a crater of prohibited H2O and afterwards wiped dry to cut slices of a pie. Do this drop and clean between any slice.

Cooking Tip: To make certain your layers are even and unblended, place a cake in a freezer for about 30 mins between any ice cream covering addition. That allows any covering to organisation adult before some-more ice cream is added. Keep a malleable ice cream in a fridge while a cake is frozen between stages.

Nutrition information per serving: 465 calories; 263 calories from fat; 29 g fat (15 g saturated; 0 g trans fats); 60 mg cholesterol; 231 mg sodium; 48 g carbohydrate; 2 g fiber; 34 g sugar; 7 g protein.

Katie Workman has created dual cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs during www.themom100.com/about-katie-workman. She can be reached during Katie@themom100.com.

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