Put your ice cream maker’s freezer bowl in the freezer at least 24 hours ahead of when you will be making it.
In a large, heavy gauge saucepan, whisk together milk, cream, peanut butter and 1/3 cup sugar until the peanut butter has disbursed. Heat over medium heat just until it comes to a boil.
Whisk together egg yolks and all the remaining fsugar until thick.
Temper your egg yolks by slowly adding a third cup of the hot cream mixture to the egg mixture while whisking constantly. Repeat once more then add the egg mixture to the remaining cream mixture in the sauce pan, stirring with a spatula as your pour.
Add the vanilla and cook over medium heat, stirring constantly with a spatula, until the mixture has thickened and will coat the back of a wooden spoon, 15-20 minutes.
Allow to cool several hours in the refrigerator, stirring occasionally. Optionally cover and refrigerate overnight.
Pour into running ice cream maker and let churn for 15-20 minutes. When you have a few minutes left, add the chopped Reese’s through the pour spout and watch them be incorporated with glee! While it is churning make sure your crust is ready!
Make the Nutter Butter Crust:
Process cookies in a food processor until they are all very fine grain crumbs.
Melt butter in a medium, microwave safe bowl. Add Nutter Butter crumbs and mix until all crumbs are coated. Press into a 9 ½ inch pie dish with the back of a spoon, a mixing cup or your hand. Whatever works for you.
Assemble your Pie:
Scoop ice cream from ice cream maker into pie crust. Level out with a spoon or an offset spatula if you want it too be perfectly flat. Sprinkle with Reese’s pieces. Just know that if you add them before you freeze the pie, they will bleed. It tastes just as good and I like the way they were embedded into the top of the ice cream.
Cover with plastic wrap and make sure the plastic is touching the ice cream or it will ice and not be as pretty. Freeze several hours or overnight.
Whisk together heavy cream, confectioner’s sugar, and vanilla extract.
Whisk until stiff peaks.
Decorate with whipped cream if desired. You could also just serve each piece with a dollop.
Let pie sit at room temperature 10 minutes prior to cutting. It will be rock hard!
You could make this pie with store-bought peanut butter ice cream if you so desire. You need 1 ½ quarts of ice cream for the filling. You can either soften the ice cream enough to spread into your piecrust, and sprinkle with chopped Reese’s or you can mix them in Coldstone style and then spread it in the piecrust. You’re call!
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