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slice of frozen peanut butter pie on a cream plate

Frozen Peanut Butter Pie

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours, 30 minutes (or overnight)
  • Yield: serves 8-10 1x
  • Category: Frozen Desserts
  • Method: Baking
  • Cuisine: American

Description

This is a really easy frozen peanut butter pie that comes together quickly. The crust is a slightly scaled down version of this Oreo cookie crust, to yield a slightly thinner crust. See recipe Note about using homemade whipped cream instead of store-bought whipped topping.


Ingredients

Scale

Oreo Cookie Crust

  • 18 regular Oreo cookies (not Double-Stuf)
  • 4 Tablespoons (60gunsalted butter, melted

Filling

  • 1/2 cup + 2 Tablespoons creamy peanut butter
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) milk
  • 8 ounces (226g) block cream cheese, softened to room temperature
  • 8 ounces thawed whipped topping (I used Cool Whip)*
  • 1/4 cup chocolate syrup
  • 1 cup crushed Reese’s Pieces, divided

Instructions

  1. Make the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into a 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. Set in the freezer as you make the filling.
  2. Prepare the pie filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter, sugar, cream cheese, and milk together in a large bowl. Beat until the mixture is completely smooth. Gently fold in the whipped topping.
  3. Remove pie crust from the freezer and layer 1/2 of the pie filling onto the crust. Sprinkle with 1/2 of the crushed Reese’s Pieces. Layer with the rest of the pie filling, swirling to make it completely smooth on top. Top with chocolate syrup and remaining Reese’s Pieces.
  4. Freeze for at least 4 hours or overnight. 20 minutes before serving, remove from the freezer and let sit out to gently thaw. This makes the pie much easier to cut.

Notes

  1. Make Ahead Instructions: Pie can be made ahead, covered tightly, and frozen up to 2-3 days.
  2. Whipped Topping: Instead of the whipped topping, you can use this full recipe for homemade whipped cream.
  3. Toppings: Feel free to use any candy topping of your choice. Peanut butter cups, crushed cookies, candy bars, coconut, chocolate chips, etc.
  4. Adapted from Skinny Taste.

Keywords: skinny frozen peanut butter pie, frozen peanut butter pie