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Slice of Peanut Butter Rice Krispie Ice Cream Pie with chocolate topping

Peanut Butter Rice Krispie Ice Cream Pie

A decadent no‑bake pie combining creamy peanut butter ice cream, crunchy Rice Krispies, and a buttery graham crust—perfect for dessert lovers!
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Prep Time 20 minutes
Freezing Time 5 minutes
Total Time 5 hours
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1½ cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp sugar
Peanut Butter Ice Cream Filling
  • 2 cups heavy cream well chilled
  • 1 cup creamy peanut butter room temperature
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
Crunchy Mix‑In
  • 1½ cups Rice Krispies cereal

Equipment

  • 9‑inch pie pan
  • Mixing bowl
  • Hand mixer
  • Freezer-safe container or pie pan

Method
 

  1. In a medium bowl, stir together graham cracker crumbs, melted butter and sugar until evenly moist. Press firmly into the bottom and up the sides of a 9‑inch pie pan. Freeze while preparing filling.
  2. In a large mixing bowl, whip the heavy cream until stiff peaks form.
  3. Fold in peanut butter, sweetened condensed milk and vanilla until smooth and evenly mixed.
  4. Gently fold in the Rice Krispies cereal so they stay crunchy.
  5. Pour mixture into the prepared crust, smooth the top and press parchment paper on the surface to prevent ice crystals.
  6. Freeze for at least 5 hours, or until firm.
  7. Let sit at room temperature for ~5 minutes before slicing. Serve topped with extra peanut butter drizzle or chopped peanuts if desired.

Notes

To vary, you can swirl in chocolate ganache or use crunchy peanut butter. Store covered in the freezer for up to 1 month.