This Recipe was made with

Dutch Cocoa Dutch Cocoa


For the crust:

  • 8-9 Archway Dutch Cocoa Cookies, crushed to make 1.5 cups of crumbs
  • 1/4 c. melted butter

For the ice cream:

  • 1 c. heavy cream
  • 1 cup milk
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • Generous pinch of salt


  • 12 mini or 6 full sized peanut butter cups, roughly chopped
  • 1/4 cup peanuts, chopped
  • 1 cup whipped cream
  • Maraschino cherries
  • Hot fudge sauce


  1. Mix crumbs and butter and press into a 9 inch pie plate.
  2. Bake at 350º F for 10 minutes. Cool and Set aside.
  3. Pulse cream, milk, peanut butter, sugar and salt in a blender until well combined.
  4. Pour into ice cream maker and process according to instructions for a soft set ice cream.
  5. Pour ice cream into cooled crust.
  6. Sprinkle with chopped peanut butter cups and freeze for at least one hour.
  7. When ready to serve, spread a pool of hot fudge on each plate.
  8. Top with a slice of pie.
  9. Top pie with whipped cream, sprinkle with peanuts, and add a cherry.