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FROZEN PEANUT BUTTER PIE
This creamy peanut butter and chocolate dessert requires no baking. Make it on a hot summer day when you don’t want to have to turn your oven on.
Yield: Serves 10.
July 02, 2019
FROZEN PEANUT BUTTER PIE
Ingredients
- 1/2 cup salted butter, melted
- 1 1/2 cups Oreo cookie crumbs
- 3 tbsp finely chopped peanuts
- 8 oz (250 g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup peanut butter
- 2 tsp vanilla
- 1 cup whipping cream, whipped
- Chocolate Topping*
- 1/2 cup coarsely chopped peanuts
Directions
- Combine melted butter, crumbs and 3 tbsp peanuts. Press mixture into a 9 inch pie pan. Refrigerate until ready to use.
- Using an electric mixer, beat cream cheese and sugar until smooth. Beat in peanut butter and vanilla. Fold in 1/4 of whipped cream until blended. Fold in remaining whipped cream. Spoon filling into prepared crust. Spread Chocolate Topping over filling. Sprinkle with peanuts. Cover and freeze until firm. May be frozen for up to 1 month. To serve, cut with a hot wet knife.
Nutritional analysis per serving:
617 calories, 47.8 g fat, 11.2 g protein, 41.5 g carbohydrate, 2.6 g fibre, 253 mg sodium
*Ingredient not included in nutritional analysis.
Tip:
Do not use light peanut butter in this recipe.
CHOCOLATE TOPPING
Ingredients
- 1/2 cup whipping cream
- 1/2 cup granulated sugar
- 1/4 cup salted butter
- 2 oz (56 g) semi-sweet chocolate, chopped
- 1/2 tsp vanilla
Yield: Makes about 2/3 cup.
Directions
- Combine whipping cream and sugar in a small heavy saucepan over medium heat. Boil, without stirring, until mixture is reduced to 2/3 cup, about 6 minutes. Remove from heat and stir in butter and chocolate until melted. Stir in vanilla. Cool to room temperature.