RECIPE: Frozen Peanut Butter Chocolate Pie | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Frozen Peanut Butter Chocolate Pie | The Nibble Webzine Of Food Adventures
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RECIPE: Frozen Peanut Butter Chocolate Pie

[1] If you’ve got four hours, you can make this today (photo © Tieghan Gerard | Half Baked Harvest.

Oreo Cookie Baking Crumbs For Crusts
[2] The crust is chocolate cookie crumbs (photo © Nabisco).

  There’s still time to make this Frozen Peanut Butter Chocolate Pie for dinner tonight!

It was developed by Tieghan Gerard of Half Baked Harvest and published on our favorite PB recipe site,

Prep time is 20 minutes, cook time is 10 minutes, plus 4 hours of freezing time.

> July 23rd is National Peanut Butter & Chocolate Day.

> January 23rd is National Pie Day.

> July 7th is National Chocolate Day.

> October 14th is National Dessert Day.

> More peanut butter and chocolate recipes.

Ingredients For 8 Servings

For the Chocolate Crust

  • 2 cups chocolate cookie crumbs
  • 2 tablespoons brown sugar
  • 6 tablespoons salted butter
    For the Chocolate Fudge Swirl

  • ¼ cup unsweetened cocoa powder
  • 1/3 cup packed brown sugar
  • 2 tablespoons light corn syrup
  • 2/3 cup heavy cream
  • ¼ teaspoon salt
  • 3 ounces milk chocolate, chopped
  • 3 ounces good bittersweet or dark chocolate, chopped
  • 2 tablespoons unsalted butter, cut into small cubes
  • 2 teaspoons vanilla extract
    For the Filling

  • 1¾ cups creamy peanut butter (like Peanut Butter & Co.’s Smooth Operator)
  • 3 ounces cream cheese, at room temperature
  • 1½ teaspoons vanilla extract
  • 2 cups cold heavy whipping cream, divided
  • ¾ cups powdered sugar

  • Optional garnish: peanut brittle (Tieghen used Peanut Butter & Co.’s Coconut Peanut Brittle)


    1. GREASE a 9-inch pie plate with cooking spray or melted butter.

    2. PLACE the chocolate cookie crumbs in a bowl. Add the honey and melted butter, and mix until thoroughly combined. Press the crumbs firmly into the prepared pie plate.

    3. MAKE the chocolate fudge swirl: Stir together cocoa powder, brown sugar, corn syrup, cream, salt, and half of the chopped milk chocolate. Place in a small saucepan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove the pan from the heat, add the remaining chocolate, butter and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container. Reheat over low heat by stirring, or simply use the microwave.

    4. MAKE the filling: Add the peanut butter, cream cheese, vanilla extract, salt, and 1 cup of the heavy cream to the bowl of a stand mixer (or a large bowl and a hand mixer). Beat until smooth and creamy. Add the remaining 1cup of heavy cream and whip until the mixture is light and fluffy. Add the powdered sugar and whip until smooth, light, and fluffy.


    [3] It tastes as good as it looks (photo © Tieghan Gerard | Half Baked Harvest.


    5. ASSEMBLE: Drizzle the chocolate fudge sauce on the bottom of the pie. Add half the peanut butter filling and then drizzle with more fudge sauce. Add the remaining peanut butter filling, smoothing out the top to make an even layer. Drizzle with more fudge sauce.

    6. COVER and freeze for at least four hours or overnight. When ready to serve remove the pie from the freezer and top with 1 cup of coconut peanut brittle. Allow the pie to soften 5-10 minutes before serving.

    You can see photos of each stage of preparation here.

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