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5 from 2 votes

Peanut Butter Pretzel Ice Cream Pie

This easy ice cream pie is sweet, salty, and the perfect dessert for summertime! Peanut butter lovers will LOVE it!
Prep Time15 mins
Cook Time10 mins


For the pretzel crust:

  • 2 cups crushed pretzels
  • 1/4 cup light brown¬†sugar
  • 8 tablespoons butter melted

For the pie:

  • 3 cups Private Selection Denali Moose Tracks Ice Cream softened
  • 3 tablespoons creamy peanut butter
  • 10 peanut butter cups chopped
  • Peanut Butter Hot Fudge for drizzling over pie


  • Preheat oven to 350 degrees F. Place the crushed pretzels, sugar, and melted butter in a bowl. Stir until combined. Press the pretzel mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes. Remove from oven and let cool completely.
  • In a large bowl, stir together the ice cream and peanut butter. Pour the ice cream mixture into the cooled pretzel pie crust. Smooth with a spatula and top with the chopped up peanut butter cups.¬†Place pie in freezer and freeze until ice cream hardens, at least 2 hours.
  • When ready to serve, remove pie from freezer. Drizzle pie with Peanut Butter Hot Fudge Sauce. Run a sharp knife under hot water. Cut the pie into slices and serve immediately.
  • Note-to make the pretzel pie crust, you will need about 4 cups whole pretzels. To crush them, you can place the pretzels in a zipped plastic bag and crush with a rolling pin. Alternately, you can use a food processor. The pie will keep in the freezer for up to 2 weeks. Keep the pie covered with plastic wrap. You can find Private Selection ice cream at Kroger stores.