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.
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.
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.
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.
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.
Love chocolate desserts? Be sure to browse this incredible collection of Favourite Chocolate Recipes from the past 10 years on Rock Recipes.
Originally Published April 2013. Updated June 2020.
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Frozen Peanut Butter Cup Pie
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 ⅔ cups chocolate cookie crumbs
- ⅔ cup melted butter
- 3 rounded tablespoon white sugar
For the filling
- 1 cup whipping cream
- 2 tablespoon icing sugar, powdered sugar
- 1 teaspoon 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
- ¾ cup peanut butter
for the Chocolate Ganache topping
- 2 cups semi sweet chocolate chips
- ⅔ cup whipping cream, heated in the microwave to almost boiling
Instructions
- 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
- Mix together the crumbs, butter and sugar.
- Press the crumbs into the bottom and ¾ of the way up the sides of the prepared pan. Set aside.
- Whip the whipping cream, icing sugar ans vanilla extract to firm peaks.
- Slowly beat in the condensed milk.
- Next beat in the mascarpone cheese and peanut butter.
- Pour into the prepared crust and freeze for several hours or preferably overnight.
For the chocolate topping
- Melt together the chocolate chips and scalded whipping cream in a double boiler.
- 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.
- 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
16Serving Size
1 gramsAmount Per Serving Calories 568Total Fat 43gSaturated Fat 22gUnsaturated Fat 0gCholesterol 75mgSodium 248mgCarbohydrates 39gFiber 3gSugar 25gProtein 8g
This sounds phenomenal! I'm a PB cup addict, and so I need to try this. Pinned!
It looks delicious! Question: What is the recipe for the chocolate cookie crumbs?
You can buy chocolate cookie crumbs. Oreo makes them or just buy regular chocolate wafer cookies and crush them yourself.
Looks amazing! I'm thinking Father's Day. Do you think it would work with a premade chocolate cookie crust?
This might make enough for two smaller pies Amy but the bought crust shouldn't be a problem.
I made this a couple of weeks ago and honestly, it is the best thing I have ever made or tasted!!! Love your recipes!!
WOW! ...and I thought I really liked it! LOL! So glad that you are enjoying my recipes. Hope you check out my upcoming cookbook.
Barry, could you clarify the following instruction about the topping:
"2/3 cup whipping cream, heated in the microwave to almost boiling"
I am unclear how to "heat the cream in the microwave.... to almost boiling"
You're probably over thinking it. You are just scalding the whipping cream. You can do it in a small saucepan on the stove if you like. Just heat it as long as it takes to become steaming but not boiling.
Made this yesterday to take to a Melbourne Cup Luncheon in Australia - an absolute hit...everyone wants the recipe...thanks for sharing it with us....loved it...:)
That's great to hear. I know that the race day is practically a national holiday in Australia, isn't it? Does everyone get together to watch it on TV?
I made this yesterday for a pie contest at work, it was a big hit!
One change I will do in the future, I would cream the cheese first, and then fold it into the cream. You cannot get the bits smoothed out doing it in the order listed on the recipe. I knew better, but had already whipped the cream and didn't want to move it out of the bowl to cream the cheese, and wish I had. Though I honestly didn't notice the bits once it was frozen, so maybe it didn't matter after all!
Very tasty!
does this stay in the freezer well or does it need to be served the next day? I am trying to make desserts a head for Thanksgiving, one week a way, and would like to keep this frozen until then. Looks delish!
You can easily make it up to a week in advance I think.
I made this for my daughter's 4th birthday. I decorated it like you did with the addition of some writing piped on in the middle. It looked great, but more importantly tasted fantastic. It has an ice cream meets cheesecake consistency that is quite pleasing. Like cheesecake it's rather filling. For the crust I used a finely crushed container of Oreo cookies (that's all I could find) and the suggest amount of butter and sugar. It worked well. I was worried when I was pressing it into the pan because it looked wet and greasy. Once frozen it was fine. Whew.
Where is the actual recipe?? Clicked every link I saw... can’t find it anywhere... quite frustrating!
You probably scrolled past too fat. The recipe section of the page is above the comments, so you did pass it.
Is a 300 ml can of sweetened condensed milk equal to 10 oz can?
Yes.
what kind of peanut butter should i use for this? it does not specify and they are all so different.
I uses smooth
LOVE THIS PIE. I made it for a baking contest at work and won first place! Great recipe and beautiful finished pie. I used plain cream cheese instead of mascarpone cheese and it worked fine. I also used store-bought hot fudge topping (Smuckers brand) to save time -- very happy with the results.
Congratulations! Well done!