Very specific instructions for the best peanut butter ice cream pie:
1. Go to the grocery store on Sunday morning.
Sundays are the best days to go grocery shopping. Period.
2. Pick up three ingredients:
1 jar (largest you can find) of crunchy Jif peanut butter
1/2 gallon of vanilla ice cream
1 pre-made Oreo piecrust
It must be Jif and it must be crunchy. Check the crusts for any cracks. A cracked crust will not work for this recipe as it will ruin the integrity of the pie.
3. Leave the ice cream out on the counter for approximately 20 minutes.
Melted ice cream, almost to the consistency of ice cream soup but still slightly firm, is key.
4. In a large mixing bowl, blend together the entire jar of Jif with the entire gallon of ice cream.*
The mixture is finished when the peanut butter is ribboned throughout the ice cream. You’ll know when.
*I didn’t realize until after I was finished pouring the pilling into the pie crust that I probably needed half the amount of both the peanut butter and the ice cream. You can feel free to halve the recipe from number 2.
5. Carefully pour the filling into the pie crust.
It should be overflowing slightly, not as much as mine is. (See pictures)
6. Place the pie in the freezer until the ice cream re-freezes.
In my case, I found it useful to place the pie on a baking sheet to avoid spillage. Keep the pie in the freezer for at least two hours before serving.
7. Serve pie and enjoy!
Note: you will likely not get clean slices; this is perfectly normal and will not alter the flavor in any way.