Frozen Peanut Butter Pie

Whisking Wolf
by Whisking Wolf
16 servings
40 min

Dessert doesn’t get any cooler than this Frozen Peanut Butter Pie. Featuring chocolate ganache and a decadent peanut butter filling piled on an Oreo cookie crust, you’ll want to make this chilly pie on repeat.

Is it just me or is it nuts that people pay for therapy when they can pay for peanut butter? Especially when a psychiatrist costs $200 bucks and hour and a jar of JIF is only $2.39. When I lie down on a couch I want to binge eat and watch Ted Lasso, not tell a therapist I have PTSD from being chased by a turkey as a child. I don’t want to talk turkey–or talk about my feelings, I’d rather eat my feelings one smooth and creamy spoonful at a time.

Of course those feelings taste even better when peanut butter is combined with chocolate. Six days a week I drop handfuls of chocolate chips into a jar of peanut butter and call it dessert. Today’s day seven so I have 24 hours to step up my game and it’s starting with 25 Oreos. Usually I eat two dozen and one Oreos while trying to decide what else to have for a snack. For once, I’m showing restraint and throwing the Oreos in a food processor to make crust for an icebox pie.

A few seconds of pulsing and 10 minutes in the oven is all it takes to make a black bottom cookie crust perfect for peanut butter pie. And if you think this recipe can’t get any easier, think again because the fool-proof filling only has 5 ingredients. Spoiler alert: one of them is cream cheese. Part frozen pie, part no-bake cheesecake this dessert has multiple personalities but it’s insanely good.

I only have one personality and it has an irrational fear of turkeys. And the name Earl. And turkeys named Earl. But since I cannot outrun my phobias (or wattled birds), I keep my emotions where they belong: buried under forkfuls of frozen peanut butter pie. Take it from me, there’s no better therapy than a bite of this cold, creamy dessert.

Before sharing the recipe for Frozen Peanut Butter Pie, here are a few tips and tricks to help you out:

Ingredient Tips and Tricks

We only stock our pantry with all-natural peanut butter, but the way the oil tends to separate is not a good match for this recipe. Therefore, use JIF or Skippy instead.

For best results, heavy whipping cream should be very cold before beating. For even better results, whip cold cream in a pre-chilled bowl.

This recipe was made with Peanut Butter Oreo Cookies but regular Oreos can be substituted in a pinch.

Preparation Tips and Tricks

Wet a butter knife with hot water then gently glide it around the outside edge of the pie to loosen it from the springform pan before unlatching and removing the rim. If you do not have a springform pan you can use a 9-inch pie plate instead.

This recipe is very rich and a sliver of pie will be enough to satisfy your sweet tooth so cut the pie into 16 slices instead of the usual 8.

How to Store Frozen Peanut Butter Pie

Cover peanut butter pie tightly with plastic wrap then store in the freezer up to 1 month.

I hope you enjoy this recipe for Frozen Peanut Butter Pie. Please leave a comment and rating at the bottom of the blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you love peanut butter and chocolate together look no further than this recipe for Peanut Butter Brownies. Chewy and fudgy, the brownie base is topped with a thick layer of peanut butter filling then finished with a rich, chocolaty ganache.

Recipe details
  • 16  servings
  • Prep time: 30 Minutes Cook time: 10 Minutes Total time: 40 min
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Chocolate Cookie Crust
  • 25 Oreo cookies peanut butter flavored
  • 5 Tbsps unsalted butter melted
Chocolate Ganache
  • 1 cup semi-sweet chocolate
  • 1 Tbsp unsalted butter
  • 1/2 cup heavy whipping cream
Peanut Butter Filling
  • 1 cup heavy whipping cream very cold
  • 1 cup powdered sugar divided
  • 1 cup creamy peanut butter *do not use all-natural
  • 8 ounces full fat cream cheese softened to room temperature
  • 2 Tbsp vanilla extract pure
  • 1/2 cup cocktail peanuts
Chocolate Cookie Crust
Preheat oven to 325 degrees. Grease the bottom and sides of a 9-inch springform pan. Set aside.
Pulse Oreo cookies, including filling, in a food processor until fine crumbs form. (Yield will be approximately 1.5 cups of crumbs.)
Add melted butter to Oreo crumbs and pulse until evenly moistened.
Using the bottom of a clean measuring cup, firmly press crumbs into base and up the sides of springform pan.
Bake for 8 to 10 minutes or until crust sets. Remove pan from oven and place on a wire rack to cool.
Chocolate Ganache
Place chocolate chips and butter in a heat safe bowl. Set aside.
In a small saucepan, bring heavy whipping cream to a simmer over medium heat.
Pour hot cream over chocolate chips and allow the mixture to sit undisturbed for 5 minutes then stir until chips are melted and evenly combined.
Allow to cool while you prepare peanut butter filling.
Peanut Butter Filling
In a large mixing bowl, beat heavy whipping cream and 1/4 cup of powdered sugar with an electric mixer until stiff peaks form (approximately 4 minutes). Set aside.
In a separate bowl, beat remaining 3/4 cup of powdered sugar, peanut butter, cream cheese and vanilla on medium speed until smooth and lump free. Scrape down the sides of the bowl with a spatula as needed.
Using a rubber spatula, gently fold whipped cream into peanut butter mixture. Take care to avoid overmixing, the goal is to keep as much air in the filling as possible.
Fill pie crust with peanut butter mixture and smooth with a spatula then top with ganache and smooth again.
Place pie in the freezer for 4 hours for the filling to set before adding peanut topping.
Remove pie from freezer and top with peanuts.
Slice and Serve
Allow pie to sit at room temperature for 20 minutes before slicing. For pristine slices, wipe the knife clean after each cut.
Serve pie cold. Cover and store leftovers in the freezer up to 1 month.
Whisking Wolf
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