Frozen Peanut Butter Pie Recipe
User Reviews
5
Frozen Peanut Butter Pie Recipe
Description
The Frozen Peanut Butter Pie Recipe starts with a crust layered up the sides of a 9-inch pie dish using a mixture of chocolate cookie or graham cracker crumbs combined with crushed pretzels, melted unsalted butter, and brown sugar. After a brief freeze and an 8-minute bake, this creates a sturdy base with a balance of sweet and salty notes.
The filling is made by beating room-temperature cream cheese and creamy peanut butter until smooth, then mixing in powdered sugar and vanilla extract. Half of the separately whipped heavy cream is gently folded in first to lighten the mixture, followed by the remainder for a fluffy texture.
Once the filling is poured into the cooled crust, it is chilled to set. The topping is a mixture of semi-sweet and milk chocolate chips melted with cream to form a ganache, garnished with chopped pretzels and peanut butter cups for additional crunch and flavor contrast.
This pie combines creamy peanut butter richness with the sweet chocolate and salty crunch of pretzel elements. It is a make-ahead dessert that needs several hours to freeze or chill before serving, making it convenient for gatherings.
Ingredients
Crust
- 1 1/4 cup chocolate cookie or graham cracker crumbs
- 1/2 cup pretzel crumbs
- 6 tbsp butter melted, unsalted
- 2 tbsp dark brown sugar
Filling
- 8 oz cream cheese at room temperature
- 1 1/4 cup peanut butter creamy
- 3/4 cup powdered sugar
- 1 tbsp vanilla extract
- 2 cups heavy whipping cream separated
Topping
- 1/2 cup chocolate chips semi-sweet
- 1 cup milk chocolate chips
- 1/2 cup heavy whipping cream
- 1/3 cup pretzels chopped
- 1/2 cup peanut butter cups
Instructions
Crust
- Preheat oven to 350 degrees.
- In medium mixing bowl combine the cookie or graham cracker crumbs, pretzel crumbs, butter, and brown sugar. Toss with a spoon until moist.
- Press into the bottom and up the sides of a 9-inch pie dish (I recommend a pie dish with a tall rim).
- Freeze for 10 minutes, then place in the oven and bake for 8 minutes. Remove and allow to cool.
Filling
- Using a stand or handheld mixer, beat the cream cheese and peanut butter until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, mix until combined.
- In a separate mixing bowl, beat the heavy cream until soft peaks form. Using a rubber spatula, fold in half (1 cup) of the whipped cream into the peanut butter mixture.
- Fold the remaining whipped cream in until smooth and creamy.
- Pour into the cooled crust, then spread into an even layer.
Topping
- Combine the chocolate and cream in a 2 cup glass measuring cup or a medium size microwave-safe bowl, heat at half power for one minute, stir then repeat.
- Remove and whisk for 1 minute until smooth. Spread over the filling, then top with chunks of peanut butter cups and pretzels.
- Freeze for at least 2 hours, remove 10 minutes before serving and cut with a sharp knife (rinse under warm water if needed to get a nice clean cut). Serve cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 54g | 18% |
| Protein | 12g | 24% |
| Fat | 48g | 74% |
| Saturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 473mg | 20% |
| Potassium | 335mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 1197IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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