Frozen Peanut Butter Pie
A frozen dessert not just for summers. Filled with peanut butter flavor!
Equipment
- 9" deep dish pie plate
Ingredients
Crust:
- 1 1/2 cups (170g) cookie crumbs, I use half graham crackers and half Biscoff cookies, see Notes
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar, packed
Filling:
- 1 cup heavy whipping cream, very cold
- 1 1/4 cups confectioners' sugar, divided
- 8 ounces cream cheese, full-fat, room temperature
- 1/2 cup peanut butter, creamy or crunchy, see Notes
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Ganache/Topping:
- 4 ounces semi-sweet or bittersweet chocolate, chopped
- 1/2 cup heavy whipping cream
- 16 individual regular-size peanut butter cups (336g), chopped
Instructions
- If you are baking the crust, preheat the oven to 350 degrees F.
- Whip the heavy cream and ¼ cup of the confectioners’ sugar until stiff peaks. Refrigerate until ready to fold into filling.
- Process the cookies and sugar until coarse crumbs. Add the butter and pulse until the crumbs and butter are coming together and barely looks dry.
- Dump the cookie crumbs into the dish and press the cookies evenly on the bottom and up the sides of the dish. A flat-bottomed glass, a spoon, or your fingers work well.
- If you are baking the crust, bake in the preheated oven for 10 minutes, or until lightly browned and smelling fragrant. Remove from the oven to completely cool. If you are not pre-baking the crust, place the newly-pressed crust into the freezer until ready to use.
- Place the paddle attachment on a stand mixer. (Alternatively, you can use a hand-held mixer.) In the mixer bowl, add the cream cheese and whip on medium speed until smooth.
- Add the peanut butter and whip again on medium until the two ingredients are combined.
- Add the remaining cup of confectioner’ sugar, milk, and vanilla. Begin on low speed, gradually working up to medium, whipping the ingredients together until all combined.
- Remove the bowl from the stand and fold in the whipped cream. A silicone spatula works very well for this step. Leave some white streaks of whipped cream for aesthetics.
- Scrape the filling into the cooled crust. You can either smooth out the top or create peaks with the mixture. Freeze for about 2 hours before gently laying a piece of plastic wrap over the top to finish freezing completely through, about 6 hours.
- Make the ganache. In a microwave-safe bowl or 2-cup measuring cup, heat the heavy cream until very hot, but not boiling. Add the chopped chocolate and allow it to stand for 3 minutes.
- Stir the mixture until the ganache is smooth. Drizzle the ganache over the frozen pie. It will set fairly quickly because the pie is frozen. If you smoothed out the top of your pie, you can use a spoon or offset metal spatula and smooth out the ganache.
- Immediately top with the chopped Reese’s candies so that they can settle into the soft ganache. If you have any ganache left over, you can drizzle over the candies.
- The pie should be frozen enough to serve immediately. Or, you can place it back into the freezer to stiffen the ganache.
- If serving hours or days later, gently wrap in plastic wrap and then double aluminum foil and place in the freezer.
Notes
Of course, you can just purchase a traditional pre-made graham cracker crust in the aluminum pan. The original recipe from my mother-in-law called for it. It will certainly work here, but if you’d like a little something over-the-top, try making this cookie butter crust. The handy thing about pre-made crusts is that they come with a lid.
I use half Biscoff cookies (about 85g) and half graham crackers (about 85g).
I have always used smooth peanut butter. I like the smooth texture. Try the crunchy if you like it. Both are excellent in this frozen pie.
I know that different brands of peanut butters have slight to major differences in tastes. I personally prefer the taste and consistency of Skippy Naturals Creamy Peanut Butter. I would not use peanut butter that has standing oil in the container.
You can use less Reese’s candies. I like the “pile ‘em high” tactic personally.
You can use an 8-ounce container of Cool Whip instead of making your own sweetened whipped cream. I’ve used it numerous times. The original recipe calls it.
The frozen pie can be kept in the freezer well wrapped for up to a month.
Nutrition Facts
Frozen Peanut Butter Pie
Amount per Serving
Calories
718.8
% Daily Value*
Fat
50.76
g
78
%
Saturated Fat
25
g
156
%
Trans Fat
0.71
g
Polyunsaturated Fat
5.02
g
Monounsaturated Fat
15.12
g
Cholesterol
84.37
mg
28
%
Sodium
334.27
mg
15
%
Potassium
289.54
mg
8
%
Carbohydrates
61.48
g
20
%
Fiber
2.86
g
12
%
Sugar
47.97
g
53
%
Protein
11.03
g
22
%
Vitamin C
0.32
mg
0
%
Calcium
103.69
mg
10
%
Iron
1.57
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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