Krispy Cream Pie


"Great on those hot summer days. Note: When working with crust, dampen hands to prevent sticking. Drizzle with chocolate syrup before serving. Recipe makes two pies."


1 h 20 m servings 257 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Mix together 1/3 cup peanut butter, corn syrup, and rice cereal. Pat into the bottom of two 9-inch pie plates.
  2. Mix softened ice cream with 1/4 cup peanut butter. Spread into the crusts. Freeze until firm, about 1 hour. Drizzle with chocolate syrup before serving.
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Your rating



  1. 8 Ratings


The flavor on this pie was not that impressive. However, if you are looking for a great recipe young chefs can make this is a great one as it requires no heat. We covered ours with chocolate s...

Great, fast and easy. I substituted regular peanut butter for that new "skippy chocolate and peanut butter mix" Makes it even better! Also try spreading the crust with a small spatula coated ...

When we make this recipe, we use cocoa krispies. We also drizzle it with hershey's chocolate syrup and add chopped spanish peanuts to the top.

I tried this recipe using Coco-Krispies instead of puffed rice for a more flavorable crust. I then drizzled caramal and chocolate syrup over the top. After serving everybody wanted this recipe. ...

I just made this for the second time. The first time it was pretty good. This time I forgot that it was for 2 pies and I only bought 1/2 the amount of ice cream. Since I had double "crust" I spr...

This was pretty good. I recommend spraying your hands with nonstick spray and just digging in to mix and lay out the crust. Nothing else will do. I added a smashed butterfinger bar to the ice cr...