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Frozen Peanut Butter Pie

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Prep Time 15 minutes
freeze time 4 hours
Total Time 4 hours 15 minutes
Servings 12 slices

Ingredients
  

  • Graham Cracker Crust:
  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • Peanut Butter Filling:
  • 1½ cups creamy peanut butter
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1½ cups heavy whipping cream cold
  • Chocolate Topping:
  • 1 cup chocolate chips
  • ⅓ cup heavy cream
  • Chopped peanuts for garnish optional

Instructions
 

  • Mix graham cracker crumbs, sugar, and melted butter until like wet sand.
  • Press firmly into bottom and sides of 9-inch pie dish.
  • Freeze crust while making filling.
  • Beat cream cheese and peanut butter 2 to 3 minutes until smooth.
  • Add powdered sugar and vanilla. Beat until combined.
  • In separate bowl, beat cold heavy cream until stiff peaks form (3 to 4 minutes).
  • Gently fold whipped cream into peanut butter mixture. Mix just until no streaks remain.
  • Remove crust from freezer. Pour filling into crust.
  • Spread evenly. Smooth top.
  • Cover with plastic wrap. Freeze at least 4 hours or overnight.
  • Before serving, melt chocolate chips and cream in microwave in 30-second intervals.
  • Let cool 5 minutes. Pour over frozen pie.
  • Spread evenly. Sprinkle with peanuts if using.
  • Freeze 10 to 15 minutes to set chocolate.
  • Remove 5 to 10 minutes before serving.
  • Slice with sharp knife. Wipe clean between cuts.
  • Serve immediately.

Notes

  • Use room temperature cream cheese for smooth mixing
  • Beat cream to stiff peaks for firm filling
  • Fold gently to keep filling light and airy
  • Freeze at least 4 hours — overnight is better
  • Let sit for 5 to 10 minutes before slicing
  • Clean the knife between cuts for neat slices
  • Store covered to prevent freezer burn
  • Make up to 3 days ahead
  • Keeps in freezer up to 1 week
  • Can make mini pies in muffin tin