The Capitol Pie Recipe
A tower of peanut butter and cookies n’ cream ice cream on a chocolate cookie crust topped with whipped cream, hot fudge and almonds.
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Ingredients
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Crust
Filling
Toppings
Method
Crust Preparation
- 1
Prepare the Chocolate Cookie Crust
In a mixing bowl, combine chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated with butter.
- 2
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form a crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from oven and allow to cool completely.
Filling Assembly
- 3
Layer the Peanut Butter
Once the crust is cooled, spread the peanut butter evenly over the bottom of the crust, creating a smooth layer.
- 4
Add Ice Cream
Scoop the cookies n’ cream ice cream into the pie crust on top of the peanut butter layer. Spread it evenly using a spatula. You may need to let the ice cream soften slightly for easier spreading.
- 5
Freeze the Pie
Cover the pie with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm.
Toppings Assembly
- 6
Add Whipped Cream
Once the pie is frozen, remove it from the freezer and top with whipped cream, spreading it evenly over the ice cream layer.
- 7
Drizzle Hot Fudge
Warm the hot fudge sauce slightly if needed, then drizzle it over the whipped cream layer.
- 8
Sprinkle Almonds
Finally, sprinkle the chopped almonds on top of the hot fudge for added crunch and flavor.
Serving
- 9
Slice and Serve
Slice the pie into wedges and serve immediately. Enjoy your Capitol Pie!
