Peanut Butter-Chocolate Freezer Pie
photo by lazyme
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
Crust
- 473.18 ml finely crushed Oreo cookie crumbs (about 22 cookies)
- 29.58 ml sugar
- 118.29 ml melted butter or 118.29 ml margarine
-
CHOCOLATE AND PEANUT BUTTER LAYER
- 414.03 ml whipping cream, unwhipped, divided
- 22.18 ml vanilla (yes tablesppoons!)
- 295.73 ml semi-sweet chocolate chips
- 78.78 ml chopped salted peanuts (optional)
- 85.04 g package cream cheese, softened
- 29.58 ml sugar
- 236.59 ml peanut butter (you could use a few tablespoons more)
-
CHOCOLATE TOPPING
- 78.78 ml semi-sweet chocolate chips
- 22.18 ml stick margarine
directions
- Prepare a 9-inch pie plate.
- For the crust; in a bowl mix the crushed cookies with 2 tablespoons sugar and 1/2 cup melted butter.
- Press into bottom and up sides of the pie plate.
- Place in the refrigerator or freezer while making the remainder of the pie.
- For the filling; in saucepan heat 3/4 cup whipping cream just to boiling; remove from heat and stir in 1-1/4 cups chocolate chips until smooth, then mix in the chopped peanuts (if using).
- Spread the mixture on top of the chilled pie crust spreading out to coat evenly; place in the freezer.
- In a bowl beat 1 cup whipping cream until stiff adding in vanilla a little at a time while beating; set aside.
- In another bowl beat the cream cheese with 2 tablespoons sugar for about 3-4 minutes (the sugar must be completely dissolved) then beat in peanut butter until combined.
- Fold in the whipped cream into the peanut butter mixture until combined (this might take a few minutes).
- Spread the mixture on top of the chocolate layer in the crust.
- Place in the freezer until firm.
- For the topping in a microwave-safe bowl melt 1/3 cup chocolate chips with margarine on HIGH until the chocolate is melted; remove and stir until combined and smooth.
- Immediately drizzle over the top of the frozen pie and place back in the freezer.
- If you are storing this pie more than 24 hours cover tightly with foil.
- Remove the pie from the freezer about 15 minutes before slicing.
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Reviews
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This is an rich and delicious peanut butter-chocolate pie. It was relatively simple to make, but the results are outstanding. My family absolutely loved it. I did freeze the pie for a couple hours, but then I refrigerated it. Even with refrigeration, I think it is best to let the pie sit at room temperature for about 15 minutes for easier slicing. I did not use any additional chocolate topping - the amounts listed are sufficient. Covered, the pie seems to keep well for a couple days. I will definitely be making this one again.