16 Oz Central Market Chocolate Ganache Small Batch ice cream, softened
1/2 cup(s) peanut butter
1/4 tsp salt
1 tsp vanilla extract
16 Oz heavy whipping cream
Instructions:
Allow the ice cream to sit out at room temperature until it is soft enough to spread. then spread the ice cream evenly inside the pie shell.
Place the pie shell in the freezer while you make the whipped cream.
Pour the whipping cream, vanilla and salt into a bowl and beat on high until medium peaks have been achieved. then add in the peanut butter and continue to whip until smooth.
Remove the pie from the freezer, top the ice cream with the peanut butter whipped cream.
Return the pie to the freezer for 10 to 15 minutes prior to serving to allow it to set.
