This decadent frozen pie is a perfect blend of chocolate and peanut butter lovers’ dreams. It features a sturdy cocoa graham crust that holds a luscious, airy filling made from whipped cream, cream cheese, and smooth peanut butter. The layers are separated by a thin sheet of melted semisweet chocolate, adding texture and visual appeal. Topped with chopped peanuts, it offers a satisfying crunch against the creamy, cold interior. Ideal for potlucks, holidays, or when you need an impressive dessert that can be made ahead of time. The flavors intensify as it chills, making it a hit with guests who enjoy rich, indulgent treats.
Frozen Chocolate-Peanut Butter Pie 365-171
Description
This decadent frozen pie is a perfect blend of chocolate and peanut butter lovers' dreams. It features a sturdy cocoa graham crust that holds a luscious, airy filling made from whipped cream, cream cheese, and smooth peanut butter. The layers are separated by a thin sheet of melted semisweet chocolate, adding texture and visual appeal. Topped with chopped peanuts, it offers a satisfying crunch against the creamy, cold interior. Ideal for potlucks, holidays, or when you need an impressive dessert that can be made ahead of time. The flavors intensify as it chills, making it a hit with guests who enjoy rich, indulgent treats.Ingredients
Directions
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Prepare the Cocoa Graham Crust according to package or recipe instructions and press into a 9-inch pie plate. Chill crust in the freezer while preparing the filling.
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In a small microwave-safe bowl, combine 1/2 cup of the heavy cream and the semisweet chocolate squares. Microwave on High for 1 to 1 1/2 minutes, stirring halfway through, until the mixture is melted and smooth. Let cool slightly.
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Spread half of the melted chocolate mixture evenly over the bottom of the prepared crust. Place the pie in the freezer for 30 minutes, or until the chocolate layer is set.
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While the chocolate sets, beat the softened cream cheese, powdered sugar, and peanut butter in a medium bowl with an electric mixer on medium speed until well blended and fluffy, about 1 to 2 minutes.
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In a separate large bowl, whip the remaining 1 cup of heavy cream until stiff peaks form. Beat half of the whipped cream into the peanut butter mixture until combined, then gently fold in the remaining whipped cream.
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Spread the peanut butter filling evenly over the set chocolate layer in the crust. Return the pie to the freezer for 30 minutes.
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Carefully spread the remaining melted chocolate mixture over the frozen peanut butter layer. Sprinkle the chopped peanuts evenly over the top.
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Freeze the pie for at least 6 hours or overnight until firm. Wrap tightly and store in the freezer. Transfer to the refrigerator for 1 hour before serving to allow for easy slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 852.0kcal
- % Daily Value *
- Total Fat 62.4g96%
- Saturated Fat 37.8g189%
- Cholesterol 99.0mg33%
- Sodium 32.1mg2%
- Total Carbohydrate 61.2g21%
- Dietary Fiber 11.0g44%
- Sugars 48.2g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe requires a Cocoa Graham Crust. If you do not have one on hand, you can make a simple version by mixing crushed graham crackers with cocoa powder, sugar, and melted butter, then pressing into the pie plate.
Ensure the cream cheese is fully softened to room temperature before mixing to avoid lumps in the filling.
For a smoother texture, sift the powdered sugar before adding it to the cream cheese mixture.
Store the pie wrapped tightly in plastic wrap or aluminum foil to prevent freezer burn and absorption of other odors.
If you prefer a crunchier topping, you can use crushed pretzels or toffee bits instead of chopped peanuts.
Do not attempt to slice the pie while it is still frozen solid; allowing it to thaw slightly in the refrigerator makes cutting much easier.
