Frozen Peanut Butter Pie

I’ve been seeing the classic frozen peanut butter pie making a trendy comeback recently, probably due to one of those catchy Buzzfeed recipe videos going around, and realized it wasn’t a recipe we had here on the blog, even though I’ve been making it since I was a kid.  My peanut butter pie is a little different though.  If you’ve made one of these before, you know it’s suuuuper rich.  Like tingles-your-throat sweet.  So much so, that a single pie can really serve about 20 people because a sliver is enough.  Most traditional recipes call for a large quantity of peanut butter and generally about a cup of sugar, in addition to other ingredients that contain sugar.  It’s just, a lot.  My version has, wait for it…2 tablespoons of sugar.  Seriously, that’s all it needs.  I don’t know why people load so much into it!  The lower sugar amount lets the peanut butter really shine through, and keeps it rich, yet light and creamy.  It’s pretty divine if you ask me, and gets bonus points for the fact that it literally takes about 10 minutes to make and there’s zero baking involved. Can I get a high-five here?

Sometimes I make this with a chocolate Oreo crust, and sometimes with a peanut butter Nutter Butter crust (or you can even do a traditional graham cracker crust).  This time around I had both and I asked my little helpers which one they wanted and since the vote was split, we decided to get crazy and use both.  My cute niece helped me make this; it’s a great recipe to let young cooks help with because it’s easy to do, and doesn’t even require the oven!

You’ll crush those crumbs up in a food processor, or in a bag with a rolling pin or hammer, whatever fits your fancy.  Mix with a little butter and then just spoon it into your pie pan.  You don’t have to make it complicated.  Just spoon a bit of chocolate and then a bit of oreo, etc etc. 

Once it’s all in there, use a cup with a flat bottom to gently press it down flat.

And there you have your speckled peanut butter chocolate crust. 

The filling is super duper easy.  Just whip up some peanut butter and cream cheese, add it a little vanilla and a pinch of salt,

and then to make it light and fluffy, you’ll fold in some Cool Whip.  Now.  I like Cool Whip.  I buy Cool Whip.  I eat Cool Whip with a spoon.  It works well in recipes like this because it holds it shape and freezes well and creates a really great texture overall.  If you want to try it with whipped cream, you certainly can, but you’ll need to fold it in really gently, and you might need to increase the sugar to get it sweet enough.  Just don’t ask me in the comments what happens if you substitute something for the Cool Whip, because this is the only way I make it 🙂

Just fill up that pie crust and spread it out nice and evenly.  And lick the spoon.  That’s a given. 

This just goes into the freezer.  I would suggest at least 6-8 hours, to really get it frozen, and certainly days ahead of time as well.

If you want to put a layer of cool whip on the top before freezing, you totally can, or you can wait until after.  Either way, let the pie sit at room temp for about 10 minutes or so, to thaw out just a bit before serving.

For the topping, you can use the additional cool whip you have left over, or if you prefer, you could use fresh sweetened whipped cream, or whipped cream from a can. I like to add Candied Peanuts to mine, and some quick chocolate curls. 

See that best-of-both-worlds crust??  Love it.

A drizzle of chocolate sauce is also welcome.

I might suggest, since this pie is creamy and soft, that you slice the pie and serve and then sprinkle on all of the goodies on top of the individual servings.

 

When it’s frozen, the consistency is like ice cream and it’s spectacular.  Pin this one so you don’t forget it!

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Frozen Peanut Butter Pie

  • Author: Our Best Bites
  • Prep Time: 15
  • Total Time: 15

Description

A delicious and easy frozen pie. It’s no-bake!


Scale

Ingredients

For the Crust (see another option in Notes)

  • 12 Nutter Butter Cookies, ground to crumbs
  • 16 oreos, ground to crumbs
  • 5 tablespoons butter, melted, divided

For the Filling

  • 2/3 cup creamy peanut butter
  • 4 ounces cream cheese
  • 2 tablespoons powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla
  • 1 pinch salt
  • 8 ounces Cool Whip, thawed. If topping with Cool Whip, buy the 16 oz container.
  • Candied Peanuts for garnish (see link in post)
  • Optional: chocolate sauce and chocolate curls
  • Optional: May top with whipped cream, either fresh or from a can if desired.

Instructions

  1. In a small bowl, combine nutter butter crumbs and 2 1/2 tablespoons butter. Stir with fork to combine. In a separate bowl, combine oreo crumbs and 2 1/2 tablespoons melted butter. Stir with fork to combine. Drop spoonfuls of each crust mixture into a pie plate, alternating between the two. Use a flat glass to press the crust flat on the bottom of the pie plate and up the sides.

For the Filling

  1. Beat peanut butter, cream cheese, milk, powdered sugar, vanilla, and salt until creamy. Gently fold in Cool Whip until combined. Spread into pie plate. If desired, top pie with additional Cool Whip. Cover pie and freeze at least 6-8 hours or until firm.
  2. Let pie sit at room temp for about 10 minutes before cutting and serving. Top with desired toppings (whipped cream, candied peanuts, chocolate sauce/curls, etc.)


Notes

  • Crust: If you’d like to use one cookie for the crust (Nutter Butter OR Oreo) simply omit the other and double the cookie you’d like to use. Obviously double the butter as well.
  • If you’d like to top with Cool Whip, just buy the big container and you’ll have enough for both the pie and the topping. Otherwise feel free to top with whipped cream, either fresh or from a can.

31 comments

  1. This looks delish. I’ve never had a frozen PB pie! And right now, I’m sitting on the couch watching Project Runway at 10:30 pm, nowhere near sleep because of my 3.5 hour Sunday afternoon nap, and a slice of PB pie sounds bomb diggity. Do you deliver? 😉

  2. Can you get a high five here? Yup. Here’s your high five from a gym teacher. I’m totally asking my mom to make this for me (wife is a little annoyed with me at the moment). Peanut butter pie is every guys favorite. Because all men love PB and hate coconut. right?

  3. That looks awesome! I love peanut butter and those chocolate curls on top are spectacular. I’ve never been able to curl chocolate that thick before! Is there a special technique? Is it the chocolate or the tool?

    1. I meant to include a note about that in the post. I should actually do a little mini post on it. I have one little trick that is the magic key. You just need a chocolate bar and a vegetable peeler. The key is the temperature of your chocolate. It will just flake off if you try to “peel” it at first. It needs to be slightly warmer than room temp, but not melted, obviously. Place it on top of an appliance that runs a little warm, like a dryer or a refrigerator, just for about 5 minutes. At my old house, the top of my fridge was the best spot. At my new place, I have an ice maker that runs warm near the floor, so I just set my chocolate bar at the base of the machine for a few minutes and it was perfect! Then just run your vegetable peeler down the edge of the bar and you’ll have perfect curls every time. Hope that helps!

  4. Those chocolate curls might be the most beautiful I’ve ever seen. What kind of chocolate did you use? Do different types of chocolate curl better or worse than others?

  5. Here’s a high five for my dear blue-bleeding friend! I love peanut butter anything/everything, but I also love coconut. Is that really a guy thing? I think this is the next sweet treat I am going to make. Thanks, Sara!

  6. I read your comment about the chocolate curls, but I would love it if you guys could do a post on things like that, preferably with video. I have never mastered perfect chocolate curls despite numerous attempts! These thick little curls are adorable, but I also want to know how to do those long wafer like ones, and maybe a few other embellishments, like how to cut berries into flowers, etc. Anything to pretty up a less than perfect looking (but divine tasting) dish.

      1. I would love to see you add quick videos of tips and tricks. It would definitely enhance the OBB experience. 🙂 btw…I’m totally making this pie this weekend! Yummers!

  7. Today is my husbands birthday and his very favorite is peanut butter pie. I agree that too much sugar is in all the recipes!! Could not have had more perfect timing! Off to the store so I can whip this up quick! Thank you thank you!

  8. Since I’m not a fan of peanut butter (I know, blasphemy) I think I will try this with nutella and omit the added sugar since nutella is no much sweeter than peanut butter. Maybe I will have to whip this up tomorrow. I will report back with results.

  9. Question: Do you love your glass bowl with your kitchen aid mixer? I just bought a 6 quart mixer and I’m wishing I would have gone with the glass bowl. I worried it would be too heavy and not easy to work with. Random question, but I figured you would be a good one to ask. And I can’t wait to make this peanut butter pie. Anything involving peanut butter is right up my alley.

    1. I love my glass bowl. It’s definitely heavy though, and I don’t think it works better than the normal bowl at all, it just looks pretty. I love mine mostly for photography purposes. Obviously it makes things so much easier for photographing recipes here on the blog, so if it weren’t for that, honestly there wouldn’t be a huge reason I would need a glass bowl, other than the fact that it looks pretty. I have broken one already though, and that’s sad!

  10. Happy Thanksgiving! I’m trying to get to the comments to read what you said about how to make the chocolate curls but for some reason it won’t let me look at the comments unless I make one. Hopefully that’s a holiday glitch and not a permanent new feature.

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