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 chocolate peanut butter pie on my friend, Danielle’s website, Hugs & Cookies XOXO. I’ve been all over simple, yet decadent recipes this summer.
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Frozen Chocolate Peanut Butter Pie
This peanut butter pie filling will have you licking the bowl. 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.
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.
Tips for Making this No-Bake Peanut Butter 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.
- Danielle mentioned her pie crust was a pain to release from the pan. I tweaked her graham cracker crust a bit, and made sure to spray the pie plate well with a non-stick baking spray like Pam. It still took using my 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 so frost o r ice crystals don’t develop on the surface.
More Frozen Desserts You Might Enjoy:
- Frozen Creamsicle Pie from Tidy Mom
- No-Bake Frozen Blueberry Pie from Family Food on the Table
- Frozen Chocolate Fluffernutter Pie from Boulder Locavore
- Layered Ice Cream Pie
- Mile High Strawberry Pie
- Frozen Chocolate Mousse Cake
- More Pie Recipes
Two Sweetie Pies
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.
Check out Danielle’s take on this recipe as well as her social media sites! Plus make sure to stop by her blog and check out which of my recipes she made this month, too.
Hugs & Cookies XOXO – Facebook –Twitter – Instagram
Frozen Peanut Butter Pie
A frozen peanut butter pie with a graham cracker crust and ganache topping.
Ingredients
Crust
- 1 1/4 cup graham cracker crumbs
- ¼ cup brown sugar
- 1/3 cup melted butter
Filling
- 1½ cups heavy cream
- 8 ounces cream cheese, at room temperature
- ¾ cup sugar
- 1 cup peanut butter
- 1 tablespoon vanilla
Ganache
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
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.
Notes
Adapted from Hugs & Cookies XOXO.
Total time does not include freezing time
