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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Peanut Butter Ice Cream Brownie Pie Cooking View
Annie's Original

This is definitely one of those sorry/not sorry situations. I’m sorry if you’re trying to avoid sweets lately. I’m sorry if you were planning to wear a bathing suit this weekend. I’m sorry if you find the combination of peanut butter and chocolate as irresistible as I do. But then, I’m not at all sorry for creating this glorious dessert and I’m definitely not sorry for sharing it with you. There are times for the healthiest of meals and there are times when you just need to splurge. This is clearly the latter.

This is truly a perfect dessert splurge. It’s salty and sweet. It’s cool and creamy peanut butter ice cream on top of a fudge brownie base. How can you possibly go wrong with that? Since it’s an ice cream pie, this is just the dessert to contribute to any hot and sunny summer gathering (provided you have a way to keep it cold – it’s worth it!) It’s especially ideal for sharing with friends so that you don’t have the whole thing tempting you from the freezer. But of course, since it is a frozen dessert, it keeps for quite some time so you can enjoy a sliver whenever you wish.

Peanut Butter Ice Cream Brownie Pie
Yield: 1 9-inch pie

Ingredients

For the brownie base: 

  • 8 tbsp. (4 oz.) unsalted butter, at room temperature
  • 4.5 oz. bittersweet chocolate, finely chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • ¼ tsp. coarse salt
  • 1 tsp. espresso powder
  • ½ cup all-purpose flour

To finish:

  • 2½-3 cups peanut butter ice cream, slightly softened
  • ¾ cup heavy cream
  • 2 tbsp. confectioners’ sugar
  • 1 tsp. vanilla extract
  • Chocolate syrup
  • Peanut butter sauce
Cooking View

Directions

  • To make the brownie base, preheat the oven to 350˚ F. Line the bottom of a springform pan* with parchment paper.  Lightly grease the inside edges of the pan and coat with flour, shaking away the excess. In a large heatproof bowl, combine the butter and chocolate. Microwave in 20-30 second intervals, stirring in between, until fully melted and smooth. Whisk in the sugar and eggs. Whisk in the vanilla, salt and espresso powder. Stir in the flour just until incorporated and no dry streaks remain.

  • Pour the batter into the prepared pan. Bake, rotating halfway through the baking time, until the center is just set, about 22-24 minutes. Transfer to a wire rack to cool completely.  Then cover and transfer to the freezer to chill thoroughly.

  • When you are ready to assemble, remove the chilled brownie layer from the freezer. Add the peanut butter ice cream over the brownie layer and smooth with a spatula. Return to the freezer while you make the whipped cream. Combine the cream and confectioners’ sugar in a medium bowl and whisk or whip with an electric mixer just until stiff peaks form. Blend in the vanilla. Transfer to a pastry bag fitted with a decorative tip (I used Ateco #845) and pipe swirls of whipped cream around the edge of the pie. Return to the freezer.

  • Just before serving, drizzle chocolate syrup and peanut butter sauce over the top of the pie. Run a knife around the edge of the pan before removing the sides of the springform. Slice and serve immediately. Store covered in the freezer.

  • *If you do not have a springform pan, you can use any pan of a similar size. I like the springform here because it allows for easy removal and slicing, but it’s not an absolute necessity.

  • Kerry Cooks

    Good grief could this sound any more amazing – a brownie base?!

    I feel the same when I put decadent treats on my blog, but life is too short not to eat cake!

  • Donna

    This might sound like a silly question, but when do you remove the parchment paper?? It sounds like you bake, cool, freeze then assemble without removing it from the pan, which would leave the paper still at the bottom while eating it!!

  • annieseats

    I suppose you can remove it any time after baking really. Depending on the situation, I sometimes leave it on even past assembly because it will stay on the cake, not the slice, when cutting (usually). I’ll correct the recipe though just to make it clear. Thanks for bringing that up.

  • Warm Vanilla Sugar

    Oh man! This is exactly what I want in summer – chocolate that keeps my body heat down. Yum!

  • Dana Gentry

    YUM! This looks and sounds amazing! Have you ever tried a shortcut using a brownie mix instead? Any guesses on if the proportions would work out similarly with bake time/thickness?

  • annieseats

    I have not, I don’t bake from mixes. This brownie is very quick to make though, it only takes a few minutes.

  • annieseats

    Actually, now that I’m thinking about it, I would not remove the parchment because I would not want to unmold the brownie from the springform until after the ice cream has been added. I think I will leave it as it is. Having the parchment on the bottom won’t hurt anything and typically will stay with the cake when sliced, but it does make it easier to remove from the pan and move to a serving platter. Does that make sense?

  • Chelsea Wagenaar

    oh my gosh this looks so amazing!!! what did you use to pipe the edges, Annie?

  • Angela

    Yum! Chocolate and peanut butter–my favorite combination!!!! Cannot wait to make this.

  • Katie Jones

    Annie! I have to make this right now. I assume the chocolate sauce is your recipe? I use that for chocolate milk for my kids. Is the peanut butter sauce recipe on your blog?? Yum!!

  • annieseats

    No, it isn’t yet. I used one from Bon Appetit (just search their website, you’ll find it.) I wanted to tweak just slightly before I eventually post here because I felt the flavor could use some minor adjustments. But it is super easy to make!

  • annieseats

    Do you mean which tip did I use? It’s an Ateco #845.

  • cookie_o_clock

    Wow, I love peanut butter pie, but this the next level! Awesome pictures too, girl!

  • http://www.paperandbirch.com/ Natalie @ Paper & Birch

    Oh my this looks good. Perfect way to cool down in this heatwave!

  • annieseats

    Thank you!

  • Katie @ Butterlust Blog

    Your whipped cream swirls are the prettiest!! I would let you pie me in the face with this pie 1000 times. So good!

  • http://www.everydaydessertsblog.blogspot.com/ Angelyn Dodson

    this is SO beautiful and looks SO delicious!!

  • annieseats

    Ha! That is awesome :)

  • Amelia

    No apologizing for deliciousness! I would happily eat a slice (or two) in my swimsuit. :)
    Confession: I’ve never had peanut butter pie, let alone peanut butter ice cream pie! This needs to change now that I’m just starting to like sweets again.

  • aimee

    oh my goodness, drool. this looks amazing and just like a dessert i know i would love. yum!

  • http://www.dessertfortwo.com/ DessertForTwo

    I think I just drooled on my keyboard. Swim suit be damned, I need this, stat!

  • Linda Yeng

    Hi, I must try baking it!

  • Mimi

    I love this pie!! It’s gorgeous!

  • Shelley Foerster

    This is the perfect dessert for my chocolate peanut butter lovin boyfriend!

  • Kimiko

    This looks amazing, Annie! My husband is a sucker for anything peanut butter and chocolate, so I will definitely be bookmarking this! I especially love that chocolate and peanut butter sauce swirl on top. Gorgeous!

  • Erin @ The Spiffy Cookie

    Oh wow that is the most perfect looking peanut butter pie I’ve ever seen. It’s so pristine cutting into it must’ve felt like the first step in fresh snow.

  • Bonny @ Clever Hen

    What a yummy combo! Can’t wait to try it! Yum!

  • http://www.bunsinmyoven.com Karly Campbell

    Love, love, love this! It looks like a perfect Sunday night dessert!

  • http://www.quarterlifecrisiscuisine.com/ Ashley Bee

    Yum! I keep meaning to attempt a peanut butter ice cream cake, now I know which recipe to use :)

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    I’ll be #sorrynotsorry when I make this and don’t tell the.boy so I can eat it all myself this week.

  • http://www-the-baker-chick.com/ Audra

    I want this RIGHT NOW! It seriously looks amazing Annie!

  • Lauren Ochoa

    I made the peanut butter base for the ice cream so I could make this today only to discover that my husband didn’t put the ice cream bowl back in the freezer last time he cleaned it. Arggg! I sent him the picture of this pie with a strongly worded suggestion of never doing that again. I guess it will wait until tomorrow.

  • annieseats

    Arggg indeed! I’ve had that happen before – it is the worst! I hope you finally got it made.

  • Tracy

    Decadent perfection!

  • Emily Millard

    This was delicious, Annie! I was pleasantly surprised at how quickly it came together. The leftovers were just as good as the first peices.

  • Alanna Migliacci

    Here’s a random question for you: I only have a giant springform pan (I know, not a question). I think it’s 11 3/4in or a 12in pan. If I make one and half times the brownie better, will that be enough? I can just double it, but I assume that will be too much. Any estimates on how high the unbaked batter should come up in the pan and then I can just eye ball it?
    Sincerely,
    An American living in NZ with weird sized bakeware

  • annieseats

    I would think that will be enough but it’s always hard to know for sure with those types of conversions. I’d give it a try and hope for the best. Enjoy!

  • cookie_o_clock

    The area of a 9 inch springform is (a=πr²) is ~64 sq.in and the area of a 12 inch pan would be ~113 sq. in, nearly double.