Prep Time: 6 minutes
Cook Time: none
Chill Time: 8 hours or overnight, plus 1 hour in refrigerator
Yield: 8 servings

  • 1 pint non-dairybvanilla ice cream, slightly thawed, divided
  • 1 (9-inch) prepared graham cracker piecrust
  • ¾ cup peanut butter
  • ½ cup chocolate chips
  • ¾ cup peanut butter chips, divided

1. Spread half of the ice cream in graham cracker piecrust.
2. Dot peanut butter all over ice cream.
3. Sprinkle with chocolate chips and ½ cup of peanut butter chips, dispersing evenly.
4. Spread remaining ice cream over top.
5. Cover top with remaining peanut butter chips.
6. Freeze overnight, or at least 8 hours.
7. Soften for 1 hour in refrigerator before serving to make it easier to cut and so the chips will not be too hard to bite into.

Tip:

A combination of chocolate and vanilla ice cream makes a "black-and-white" ice cream pie. Of course, you can also make this recipe with non-dairy ice cream and non-dairy peanut butter chips.

I had kids in mind when I came up with this dessert, but as with many things targeted to little ones, grown-ups wound up loving it, too. I found myself watching that the kids only had one slice because I didn’t want their bellies to hurt. Then, I’d sneak a second slice for myself when they weren’t looking. Hey, I have a bigger mouth; I need more ice cream, right?


Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing