The Dessert: Peanut Butter Cup Ice Cream Pie

I don't think there is much more I can say about this pie, but love.

Yes, love my friends.  Love with a surprising little twist...a healthy, gluten-free cookie crust.  The trick, a good ol' can of great northern beans.  Shhh....you don't have to tell anyone.  Not even your best friend, husband, or kids:)  Just let them and yourself eat and enjoy this pie.


Peanut Butter Cup Ice Cream Pie


1 can great northern beans (or any other white bean)
1/2 cup creamy peanut butter
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup cocoa powder
1/4 cup corn starch
1 teaspoon baking powder
1 teaspoon vanilla extract
1 container light peanut butter cup ice cream, slightly thawed

Pre-heat your oven to 350 degrees.  Spray an 8-9 inch spring form pan or pie pan with non-stick spray and set aside.  Begin thawing your ice cream.

Combine the beans, peanut butter, brown sugar, and granulated sugar in a food processor.  Process until the mixture is creamy and smooth.  Add the corn starch, baking powder, and vanilla extract.  Process until the mixture begins to form a dough and begins to gather around the processor's blade. Press the dough into your spring form pan or pie pan.  Bake for 20 minutes.  Remove from the oven and cool for 30 minutes or until the crust is cool to the touch.  Spread the ice cream over the crust and smooth the top.  Cover and freeze for 3-4 hours or until set.