Frozen Chocolate Peanut Butter Pie
It’s summer, hot and my kitchen is lacking counters and appliances. This Frozen Peanut Butter Pie with Ganache was an easy, blissfully delicious dessert to serve to my family.
Chocolate and peanut butter desserts are well-loved by most of my crew, and since I’m on the “yes, please” team, there was no hesitation when I ran across this delectable Peanut Butter Pie Recipe on my friend, Danielle’s website, Hugs & Cookies XOXO. I’ve been all over simple, yet decadent recipes this summer.
Why You Must Make
- This peanut butter pie filling will have you licking the bowl. It’s just that irresistible!
- I shy away from Cool Whip fillings and this pie recipe is made with less processed ingredients including cream cheese, whipped cream, sugar, and peanut butter. Perfect.
- If you love the chocolate-peanut butter combo, this Easy Peanut Butter Pie is the perfect way to satisfy your cravings!
- Frozen pies are perfect for summer when you want something cold after dinner.
The only hard part about this recipe is waiting for it to freeze. Patience was never my strong suit! If you like mint, be sure to check out another family favorite, this frozen Grasshopper Pie.
If you’re new to frozen pie, I have a few hints for making it go smoothly even if it’s your first attempt.
- Occasionally, a frozen pie can be a pain to release from the pan. Make sure to spray the pie plate (affiliate links) well with a non-stick baking spray like Pam. Then insert an offset spatula between the crust and the pie plate to help remove my slices of this frozen chocolate peanut butter pie.
- PRO-Tip: Also spray your peanut butter measuring cup with Pam so that it releases easily. I do this with honey, molasses, corn syrup, or any sticky ingredient.
- This chocolate peanut butter pie recipe calls for folding the whipped cream into the peanut butter mixture, but I found the peanut butter mixture to be quite thick. You can loosen it up by adding a cup or so of whipped cream and using a mixer to combine. I found that gently combining with a hand mixer after the folding process helped make a more homogeneous filling without deflating the cream as I had feared.
- Freeze each component before adding the next. First the crust, then the filling, then the ganache. I cut and served before the ganache was fully frozen.
- PRO-Tip: Use a warm dry knife to make slicing easier. I run the knife under hot water, then dry it off and slice. Repeat as needed.
- Keep leftovers in the freezer covered with plastic wrap, then foil so frost or ice crystals don’t develop on the surface.
Frequently Asked Questions
This is a simple recipe. Just make the crust, pat it into the pie plate, and freeze. Then make the filling, scrape it into the frozen crust and freeze until solid. Next, make the ganache and cool enough so it won’t melt the filling, yet is still pourable. Spread over the top of the filling. Freeze until solid.
When you pull a frozen pie out of the freezer, depending on the flavor, garnish it with whipped cream rosettes around the perimeter, candies, and/or berries. Since it will go back into the freezer, if using berries, they should be added as the slices are served.
Use a hot dry knife to more easily slice through the frozen pie, wiping it off and reheating as needed.
Let the slices warm up for a minute or two as the flavors will be more pronounced if it’s not fresh out of the freezer. Add more garnishes to the plate if desired.
It should be kept in the freezer, covered well with plastic wrap then foil to minimize any frost developing.
The candy garnish will prevent the plastic from sticking to the ganache, but if you’re not adding candies, you may want to insert a few toothpicks into the pie to keep the coverings from adhering to the surface of the pie.
You May Also Like:
- Frozen Creamsicle Pie from Tidy Mom
- Layered Ice Cream Pie
- Mile High Strawberry Pie
- Frozen Chocolate Mousse Cake
- More Pie Recipes
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- 1 1/4 cup graham cracker crumbs
- ¼ cup brown sugar
- 1/3 cup melted butter
- 1½ cups heavy cream
- 8 ounces cream cheese, at room temperature
- ¾ cup sugar
- 1 cup peanut butter
- 1 tablespoon vanilla
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- In a medium bowl, mix together graham cracker crumbs, sugar and butter.
- Press on bottom and up sides of a greased 9 inch pie plate firmly and freeze.
- In a cold bowl, whip the cream to peaks and place in the refrigerator.
- Beat together cream cheese and sugar.
- Add peanut butter and vanilla and mix well.
- Fold in the whipped cream (I use the mixer to get the mixture smooth).
- Pour in pie and freeze.
- To make the ganache, boil cream and pour over the chocolate chips. Cover 1 min, whisk until smooth. Let cool at room temperature before topping the pie.
- Pour over top of pie and spread.
- Chill in freezer again.
- To cut, use a hot, dry knife. The slices can be difficult to remove, so you may need to run a spatula under the crust after removing the first slice.
Adapted from Hugs & Cookies XOXO.
Total time does not include freezing time
Store covered in the freezer for up to a month. It will be safe to eat longer, but might get frosty.
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Serving Size:1 slice
Amount Per Serving: Calories: 655Total Fat: 50gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 93mgSodium: 307mgCarbohydrates: 48gFiber: 3gSugar: 36gProtein: 10g
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