Frozen Chocolate Peanut Butter Pie
Frozen Chocolate Peanut Butter Pie
Frozen Chocolate Peanut Butter Pie
Frozen Chocolate Peanut Butter Pie

Frozen Chocolate Peanut Butter Pie

David Venable

Don't touch that oven! This foolproof pie sets up in the freezer. Even if you don't have 24 hours to let it chill, it's still refreshingly delicious.

Peanut Butter Filling

  • 4 oz cream cheese, softened
  • 3/4 cup creamy peanut butter
  • 1 cup confectioners’ sugar
  • 1 tsp vanilla extract
  • 1 (12-oz) container whipped topping
  • 9" pre-made chocolate cookie pie crust

Directions

Spoon the cream cheese and peanut butter into the bowl of a stand mixer. Fit the mixer with a paddle attachment and then beat the ingredients on medium speed until evenly combined. Add the confectioners’ sugar and vanilla. Mix until fully incorporated, stopping to scrape down sides of bowl, as needed.
Reduce the mixer speed to low and add the whipped topping in three stages, mixing well after each addition and scrapping down the sides and bottom of the bowl until completely incorporated and the mixture is light in texture. Evenly spoon the mixture into the pie crust. Freeze for 2 hours.
After 2 hours, remove the pie from the freezer and spread the additional whipped topping on top of the filling. Re-freeze the pie for an additional 2 hours, or overnight.
Before serving, drizzle some chocolate sauce and chopped chocolate peanut butter cups on top.

Topping

  • 1 (4-oz) container whipped topping
  • 6 chocolate peanut butter cups, chopped
  • Store-bought chocolate sauce

Cook's Notes

To lighten this recipe, use reduced-fat cream cheese and whipped topping. Look for a sugar-free or reduced-sugar pie crust and chocolate sauce. And, use just one or two candies instead of six, as directed.

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