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Frozen Peanut Butter Cup Pie, a perfect make ahead dessert!

Frozen Peanut Butter Cup Pie. A luscious creamy frozen peanut butter cup pie that’s easy to make without an ice cream maker.

Frozen Peanut Butter Cup Pie photo of a single slice on a white plate

Frozen Peanut Butter Cup Pie.

You are going to find many recipes for frozen peanut butter pie if you search the web. I have tried quite a few of them too.

Some have crushed peanut or vanilla wafer crusts, some even have cream cheese in the mix. Many, if not most, have sweetened condensed milk in the recipe and quite a few have chocolate on the bottom.

Frozen Peanut Butter Cup Pie photo of uncut completed pie

Frozen Peanut Butter Cup Pie.

Finally, I got around to creating my own version of this delicious dessert. My idea was to make it sort of like an interpretation of a big frozen peanut butter cup which both my daughter and I particularly love.

I went with a chocolate cookie crumb crust to mimic the shell of the peanut butter cup while adding a crunchy element. In addition, I used the sweetened condensed milk that seemed to be in almost all the recipes.

Frozen Peanut Butter Cup Pie photo of a single slice with title text added for Pinterest

I didn’t use cream cheese, instead opting for mascarpone cheese for a less tangy, more neutral creamy taste and texture.

Finishing off the pie.

Many of the recipes I’ve seem have an open top but I opted for a soft ganache top. I thought that would complete the peanut butter cup look and taste and would soften quickly out of the freezer before serving.

Dark Chocolate Chips, to melt and dip the biscotti

I like to use 50% dark chocolate chips for the ganache but you can use semisweet or milk chocolate as well.

From the first bite I knew I had a winner. The creamy, no churn peanut butter ice-cream centre is incredibly silky as is the soft melt-in-your-mouth ganache top with the crust adding a great textural crunch.

Incredible! Peanut butter cup lovers are going to go wild for this one.

If peanut butter is not your thing theres an amazing Lemon Icebox Pie you might like here.

Old Fashioned Lemon Icebox Pie

Old Fashioned Lemon Icebox Pie

Love chocolate desserts? Be sure to browse this incredible collection of Favourite Chocolate Recipes from the past 10 years on Rock Recipes.

Best Chocolate Dessert Recipes image collage with title text for Pinterest

Best Chocolate Dessert Recipes

Originally Published April 2013. Updated June 2020.

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Frozen Peanut Butter Cup Pie photo of completed cake with title text added for Pinterest

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Frozen Peanut Butter Cup Pie photo of a single slice on a white plate
Yield: 16 servings

Frozen Peanut Butter Cup Pie

Prep Time: 30 minutes
Total Time: 30 minutes

Frozen Peanut Butter Cup Pie - This ice cream like peanut butter cup pie is inspired by the popular treat; a creamy center, cookie crumb shell & topped with a layer of chocolate ganache.

Ingredients

For the crust

  • 2 2/3 cups chocolate cookie crumbs
  • 2/3 cup melted butter
  • 3 rounded tbsp white sugar

For the filling

  • 1 cup whipping cream
  • 2 tbsp icing sugar, powdered sugar
  • 1 tsp vanilla extract
  • one 10 ounce (300 ml)can of sweetened condensed milk, (In the USUS 14 Ounce can, see Notes below)
  • 1 cup mascarpone cheese
  • 3/4 cup peanut butter

for the Chocolate Ganache topping

  • 2 cups semi sweet chocolate chips
  • 2/3 cup whipping cream, heated in the microwave to almost boiling

Instructions

  1. Lightly grease and line the bottom and sides of a 9 inch spring form pan. Line with parchment paper and then very lightly grease the parchment paper as well.

For the crust

  1. Mix together the crumbs, butter and sugar.
  2. Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan. Set aside.
  3. Whip the whipping cream, icing sugar ans vanilla extract to firm peaks.
  4. Slowly beat in the condensed milk.
  5. Next beat in the mascarpone cheese and peanut butter.
  6. Pour into the prepared crust and freeze for several hours or preferably overnight.

For the chocolate topping

  1. Melt together the chocolate chips and scalded whipping cream in a double boiler.
  2. Reserve a little of the chocolate mixture to drizzle over the whipped cream if you like, then spread the rest over the top of the frozen pie.
  3. Return to the freezer until ready to serve. Before serving you can garnish with whipped cream and a drizzle of the chocolate ganache as well as some roasted peanuts.

Notes

  • Many people are confused about can size for the sweetened condensed milk. In Canada, it is measured by volume, so it is 300 ml. In the US, because of their different measuring regulations, it is measured by weight, which is 14 ounces. So, popular brands like Eagle, are actually the same size in Canada and the US, despite the way they are labelled. 
  • The six hours noted in total time includes time in the freezer. It is recommended to make this pie a day in advance for best results.

Nutrition Information

Yield

16

Serving Size

1 grams

Amount Per Serving Calories 568Total Fat 43gSaturated Fat 22gUnsaturated Fat 0gCholesterol 75mgSodium 248mgCarbohydrates 39gFiber 3gSugar 25gProtein 8g
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Jeff Anselene

Tuesday 24th of November 2020

What do you use for the whip cream topping?

Willa

Friday 20th of November 2020

My device if being weird and I cant see the instructions. Could someone post the instructions for the filling.

Rip Rapacki

Wednesday 10th of June 2020

Calories per serving = 568. Yield = 16. Total calories per pie greater than 9,000. Am I reading that right?

rhea

Saturday 6th of June 2020

can i use cream cheese instead of mascarpone?

Nicole Shuglo

Saturday 25th of April 2020

I have just made this recipe for the second time (the first time was for my teenage son's birthday, and this time was for my birthday)! The first time I made the recipe exactly as indicated as I was visiting St. John's- and it was AMAZING! Living on the north coast of Labrador, this go-round I was unable to get all the ingredients as indicated, so I substituted cream cheese for the mascarpone, 'Dream Whip' for the whipping cream (and left out the icing sugar in the filling), and used graham crumbs for the cookie base- STILL AMAZING! Thank you for this recipe! Looks like this is THE DESSERT for family celebrations for a long time to come...

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