Maybe you're a chocolate-dipped cone person. Or...a Blizzard fan. (Turtle pecan cluster for the win!) FUN FACT: my dad's first job was at Dairy Queen®, so it always has a soft (serve!) spot in my heart.
If you've been to Dairy Queen®, perhaps you've partaken in a Peanut Buster® Parfait, officially known as a Peanut Buster® Parfait Royal Treat®.
*this recipe was created in partnership with Imperial Sugar
Let me introduce you to Peanut Buster Parfait Ice Cream Pie! Oh, baby! A chocolate-peanut crust, a layer of fudge sauce, vanilla bean ice cream, MORE fudge, and topped with salted peanuts.
This Dairy Queen®-inspired Peanut Buster Parfait Pie is easy to make and will be a complete smash with all your DQ-loving friends and family!
I know I said just three days ago, that I could make this website an all-brownie blog. Well, how about a brownie and ice cream pie blog?!?
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How to Make Peanut Buster Parfait Pie
Start with the crust. Simple enough, you'll combine chocolate wafer cookies, peanuts, and Imperial Sugar in a food processor until fine crumbs form. Stir it all together with melted butter.
Press into a pie tin (I used a disposable pie tin) and bake for a few minutes. Don't you love a crumb crust?
Make the fudge sauce. This super easy sauce looks thin initially but will set up upon sitting and chilling. Pour some sauce into the crust and freeze.
Let the ice cream sit out until softened.
[NOTE: "Pints" of ice cream aren't quite pints anymore. Don't panic. A total of 3-4 cups of ice cream will work for this pie.]
Spoon it into a large bowl and stir until smooth and creamy. Smooth into the frozen pie crust. It'll set right back up in the freezer.
Once the ice cream has frozen and set, pour the chilled fudge sauce on top. You'll need to work quickly here...the sauce will start to freeze as it touches the ice cream. In other words, don't plan on spreading the sauce so much as pouring it over.
Finally, sprinkle with chopped and whole peanuts around the edge of the pie.
Pop it back into the freezer until ready to serve.
Questions for Making Peanut Buster Parfait Pie
What if I don't have a food processor for the crust?
No problem! Place the cookies in a ziptop bag (double bagging is probably best), and crush with a rolling pin. Finely chop peanuts with a knife.
Does it matter if I use a 9 or 10-inch pie tin?
Not at all! A pie made in a 9-inch pan will have a slightly thicker crust and be "taller." Both will taste great and use the same ingredient amounts.
What's the best tip for making ice cream pie?
The best tip for making ice cream pie is to think in layers. The crust layer, the ice cream layer, the sauce layer. None of the layers are complicated, but they all need their own chilling and freezing times.
How to cut an ice cream pie?
Use a bench scraper, pressing all the way down through the crust. To make it even easier, run the bench scraper under hot water, dry it off, then cut.
Peanut Buster® Parfait Pie
PREP TIME: 30 minutes
BAKE TIME: 8 minutes (crust)
YIELD: 8 to 10 servings
For the crust:
20 whole chocolate sandwich cookies
1/4 cup roasted, salted peanuts
2 tablespoons
Imperial Sugar Extra Fine Granulated Sugar
Pinch fine sea salt
6 tablespoons unsalted butter, melted
For the fudge sauce:
1 cup water
1/3 cup
Imperial Sugar Extra Fine Granulated Sugar
1/3 cup light corn syrup
1/4 cup Dutch-process cocoa (such as Hershey's Special Dark)
1/2 teaspoon vanilla
10 ounces bittersweet chocolate, chopped
For the pie:
2 pints vanilla bean ice cream*
1/2 cup roasted, salted peanuts (half chopped fine, half left whole)
*Some "pints" of ice cream do not contain a whole pint. You'll want a total of
3-4 cups of ice cream for the pie.
Preheat oven to 325. Whir cookies and salted peanuts in a food processor until
they form small crumbs. Add sugar and salt; pulse to combine. Measure out 2
cups and discard the rest. Pour melted butter over crumbs and stir.
Press into and up the sides of a 9-inch pie plate. Bake 8 minutes. Set aside
to cool.
Make the sauce. Heat water, sugar, and corn syrup until boiling. Remove from
heat. Whisk in cocoa and vanilla. Add chopped chocolate and let sit 3 minutes.
Stir until melted and combined. Let sit until cooled. The sauce will thicken.
When the crust and sauce are cooled, pour 1/3 cup sauce onto the bottom of the
pie crust and swirl to cover. Freeze for 20 minutes.
Let ice cream sit at room temperature for 15 minutes to soften. Spoon into a
large bowl. Use a large wooden spoon to stir the softened ice cream together
until smooth. Scoop into frozen crust, smoothing with an offset spatula.
Return pie to freezer for at least 30 minutes. Place fudge sauce in the
refrigerator.
Remove from freezer and quickly spoon fudge sauce to cover the ice cream, but
not spilling over the sides. Sprinkle chopped peanuts around the edge. Add
whole peanuts over chopped. Freeze for at least 2 hours to set.
For easy cutting, run a bench scraper under hot water. Wipe off the water and
press down into the pie to make wedges. The bench scraper will make clean cuts
through the crust. Cover and return any leftovers to the freezer.
I'm sharing my Peanut Buster Parfait Ice Cream Pie recipe on Imperial Sugar today!
If you make it, please snap a pic and tag us on Instagram! @bridget350 @imperial_sugar
