Best Frozen Peanut Parfait Pies Recipes

FROZEN PEANUT BUTTER PIE

Steps:

• Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell.
• In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.
• In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
• Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.
• Let pie stand in refrigerator 30 minutes before serving.

PEANUT BUSTER PARFAIT ICE CREAM PIE WITH NUTTER BUTTER CRUST

Steps:

• Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat at 15-second intervals until chocolate chips begin to melt. Stir until ganache is fully mixed and smooth.
• Combine cookie crumbs and melted butter in a medium bowl and stir to saturate cookies with butter. Press into sides and bottom of pie pan.
• Coat bottom of crust with a thin layer of chocolate ganache.
• Spread one-half of ice cream over chocolate in pie pan and top with ½ cup of peanuts, followed by one-half of remaining chocolate ganache. Repeat with second half of ice cream, remaining peanuts, and another drizzle of ganache on top.
• Cover loosely with plastic wrap and place in freezer to solidify for 4-6 hours, or until firm. To serve, allow to sit at room temperature for 10-15 minutes before slicing.