Frozen Chocolate Peanut Butter Pie is crave-worthy, with a delicious combination of sweet flavors. Heavenly.
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.
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.
How to make Frozen Chocolate Peanut Butter Pie
- 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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