Moose celebrated a birthday recently by playing the role of nurse to both me and Court Kitty.
I was recovering from a root canal. Poor, poor Court Kitty was dealing with pain from an oral infection.
We were a sad bunch.
We’re getting better now, though.
I’m feeling great and, after having three teeth removed, our baby (in age, not in size) is back to his usual self.
He’s digging the pain meds. He hates taking them but he loves snuggling once they kick in!
Even though Moose’s birthday didn’t go as planned, all was not lost! I was able to whip up this Easy Nutter Butter Peanut Butter Ice Cream Pie while dealing with a heavy load of post-dental work pain. What better endorsement is there for preparation ease? You can make it immediately following a root canal!
You can also easily eat an ice cream pie following a root canal, but I promise I didn’t plan it that way. I’d had this dessert planned for weeks.
It takes longer to say the name of this pie than it does to actually make it, but I wanted you all to understand that it contains Nutter Butter cookies and peanut butter. Two amazing treats in one little pie! It doesn’t seem right to exclude either of them from the title. Both are far too important to leave out. The Nutter Butters are found in the crust and the peanut butter is folded into the ice cream center.
Happy Birthday, Moose! Maybe I should make a second ice cream pie so we can celebrate properly since we’re all now officially on the mend?
Easy Nutter Butter Peanut Butter Ice Cream Pie
- 10 ounces Nutter Butter cookies
- 1/2 cup vegan butter substitute, melted
- 1 cup + 2 tablespoons chopped peanuts (salted or plain)
- 1 quart vegan vanilla ice cream (I used Trader Joe’s Organic Soy Creamy)
- 1 cup crunchy, salted peanut butter
- 1/2 cup vegan semisweet chocolate chips
Preheat your oven to 350 degrees Fahrenheit.
Make the crust by placing the Nutter Butter cookies and 1 cup of the chopped peanuts into a food processor and blending them into crumbs. Do this in batches if you need to. You’re going to mix them all together in the end anyway, so transform them into crumbs whichever way works best for you.
If you want to sprinkle some Nutter Butter crumbs on top of the pie when it’s finished, set a tablespoon or so aside now.
Stir together the remaining Nutter Butter + peanut crumbs with the melted vegan butter substitute.
Spread the mixture into a pie tin (a 9″ cake pan also works) and use your fingers to push the crumbs to the edges and up the sides of the pan.
Bake the crust for 10-12 minutes, or until it begins to brown.
Allow the crust to cool completely.
In a large bowl, stir together the peanut butter and ice cream.
Spread the ice cream + peanut butter over top of the crust and smooth it out.
Place the pie in the freezer overnight, or at least 6 hours. I know it’s hard to wait that long, but it’s much easier to slice once it’s totally frozen.
Remove the pie from the freezer.
Melt the chocolate chips in the microwave and drizzle the chocolate over top of the pie. Sprinkle with leftover peanuts and Nutter Butter crumbs.
Place the pie back in the freezer until the chocolate hardens, around 10 minutes.
You can store this pie in the freezer, covered with plastic wrap, for around 5 days.