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Krispy Cream Pie

  • Prep

    20 m
  • Ready In

    1 h 20 m
Glenda

Glenda

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • 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

Directions

  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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Reviews

Navy_Mommy
13

Navy_Mommy

3/21/2004

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 syrup when served.

BIGBLUES4U
8

BIGBLUES4U

7/6/2003

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 with Pam..no mess!!

mlwillems
7

mlwillems

4/7/2007

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.

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