Frozen Chocolate-Peanut Butter Pie
I simply cannot resist any dessert that has even the slightest thing to do with peanut butter. If Oreos and cream cheese are involved, all the better. Which is why as soon as I laid eyes on this dessert I knew I had to have it. It wasn’t a question of if, it was a matter of when. And when couldn’t come soon enough. An Oreo crust is filled with a creamy, light-as-air peanut butter filling, then popped in the freezer and drizzled with more peanut butter and chocolate. This is the ultimate summertime dessert for any peanut butter fanatic (present company included).
This dessert is actually very, very similar to the Chocolate Peanut Butter Torte that is a huge fan favorite in the Brown Eyed Baker corner of the world. Both have an Oreo crust and a cream cheese/peanut butter/whipped cream mousse-like filling. The torte tosses in some chocolate chips and chopped peanuts and is topped with a ganache, while this pie is a bit of a simpler recipe.
Don’t even ask me to choose between the two, because I couldn’t possibly. But maybe I can help a little… If you’re having a nice sit-down dinner with company and you want to serve a delicious, rich dessert, definitely go for the torte. Or, if it’s your boyfriend’s birthday and you know you’re going to be snowed in for at least 3 days during a blizzard, DEFINITELY make the torte. (Also, if you eat breakfast you are totally allowed to have torte for dessert… immediately following breakfast. It’s a legit rule. Snowmagaddon bylaws.)
If you’re having a more casual summer affair (say a picnic) with not as many people and/or you want to make something that is a little quicker and has less steps, I would go with this pie. You truly cannot go wrong with either one, and I encourage you to try both!
(Also, I totally ran out of chocolate for the drizzle, oops!)
Frozen Chocolate-Peanut Butter Pie
For the Crust:
1¾ cups chocolate cookie crumbs (about 20 Oreos)
3 tablespoons dark brown sugar
6 tablespoons unsalted butter, melted
Pinch of salt
For the Filling:
6 ounces cream cheese, at room temperature
¾ cup powdered sugar
1 teaspoon kosher salt
1¼ cups creamy peanut butter (not chunky or natural)
1 tablespoon vanilla extract
2 cups heavy cream
For the Topping Drizzle:
1 ounce semisweet chocolate, finely chopped
2 tablespoons peanut butter
1. To make the crust: Preheat oven to 350 degrees F. Combine the cookie crumbs, brown sugar and salt in a medium bowl. Add the butter and toss with a fork until all of the crumbs are moistened. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for 15 minutes, then bake until set, about 8-10 minutes. Transfer to a wire rack to cool completely.
2. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar and salt on medium speed until light and fluffy, about 2 minutes. Add the peanut butter and vanilla. Wipe out the mixing bowl, switch to the whisk attachment and whip the heavy cream on medium-high until soft peaks form. Stir 1/3 of the whipped cream into the cream cheese mixture to lighten it up. Use a rubber spatula to gently fold in the remaining whipped cream. Transfer the filling to the cooled crust and spread in an even layer. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap.
3. To garnish the pie: Put the chocolate in a microwave-safe bowl and heat in 30 second increments at 50% power, stirring after each. Continue until the chocolate is melted and smooth. Transfer to a resealable plastic bag and snip a tiny bit off the corner. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Melt the peanut butter in the microwave using the same method used for the chocolate. Add the melted peanut butter to a resealable plastic bag, snip off a corner and drizzle over the pie. Let stand for about 10 minutes to set. Return to the freeze if not serving immediately.
4. Remove the pie from the freezer about 10-15 minutes before you are ready to serve. If you have trouble cutting it, running your knife under warm water will help. Cover leftovers tightly with plastic wrap and foil, and store in the freezer.