Frozen Chocolate Peanut Butter Pie

Last month I published a recipe for Frozen Mocha Pie that I adored, and you guys seemed to enjoy it too. Frozen pies are perfect for summer since they require no baking and feel oh-so-cool on your tongue. Ever since eating BLT Steak’s chocolate-peanut butter mousse at Thermador’s event last month, I had been craving a dessert combining chocolate and peanut butter flavors. So when I stumbled upon Martha’s recipe for frozen chocolate-peanut butter pie, it didn’t take long before I found myself in the kitchen pulsing cookies to crumbs in my food processor and whipping peanut butter into cream cheese.

Recipe Rundown
Taste: The combination of chocolate and peanut butter is just wonderful. Heavenly. Scrumptious. Inspired.
Texture: The crust is crunchy yet buttery while the filling is firm yet lusciously smooth.
Ease: This pie requires a few steps, dirties a few dishes, and needs to chill. If homemade pie were easy, though, it wouldn’t be nearly as special or appreciated.
Appearance: I have yet to see a plate of pie I wouldn’t want to eat. My pie filling ended up having small chunks of peanut butter, which made it look a little strange in the photo. For a more uniform appearance, don’t use natural peanut butter.
Pros: Crave-worthy and perfect for summer. Plus, it’s great for entertaining since it can be made ahead of time.
Cons: Takes a bit of elbow grease and time.
Would I make this again? Yes.


Chocolate Peanut Butter Pie

Yield: 8 servings


1 3/4 cups chocolate wafer crumbs (from about 36 cookies)
8 tablespoons (1 stick) unsalted butter, melted
Pinch of salt
6 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon coarse salt
1 1/2 cups smooth peanut butter
1 tablespoon pure vanilla extract
1 3/4 cups heavy cream
1 ounce dark chocolate, melted, for decorating
2 tablespoons smooth peanut butter, melted, for decorating


  • Make the crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate or springform pan. Bake until set, 8 to 10 minutes. Let cool on a wire rack.
  • Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.
  • Beat heavy cream until soft peaks form. Whisk 1/3 of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
  • Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. Repeat with melted peanut butter. Let stand 10 minutes before slicing.
  • Adapted from Martha Stewart Living

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    9 Responses to “Frozen Chocolate Peanut Butter Pie”

    1. #
      Lauren @ KeepItSweet — June 27, 2011 at 12:27 pm

      I'm not surprised this was a success, it looks amazing!

    2. #
      raquel@Erecipe — June 27, 2011 at 1:11 pm

      this is absolutely fantastic

    3. #
      Caroline — June 27, 2011 at 1:18 pm

      Yum!!!! Well done Tessa. Amazing! :-)

    4. #
      Peggy — June 27, 2011 at 1:47 pm

      We really enjoyed the Mocha Pie, so I have no doubt we'll be making and enjoying this one as well =)

    5. #
      Maria — June 27, 2011 at 2:22 pm

      Loved that dessert at Thermador:) I know I will love this one too!

    6. #
      acafe society — June 27, 2011 at 5:08 pm

      Looks absolutely sinful, can't wait to try!

    7. #
      Maris — June 27, 2011 at 5:27 pm

      Looks so good. You are amazing!

    8. #
      nat@thesweetslife — June 27, 2011 at 5:33 pm

      I've made a very similar version that we went crazy for! Frozen pies are the best!

    9. #
      tolexiwithlove — June 29, 2011 at 3:48 am

      That looks so yummy! My aunt makes a pie similar to this whenever we get together and I'm in love!

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