About Mid-January I began looking for “THE” recipe that would be perfect for his birthday dessert. One thing I knew to look for that would make it the right dessert was peanut butter cups. Mmmm... peanut butter cups, you can’t go wrong with peanut butter and chocolate. Well, you can’t go wrong with chocolate and anything in my opinion. SO THE SEARCH BEGAN!!! I went to trusty ol’ Pinterest (you can follow me here :)) there I found this absolutely wonderful; and delicious recipe that comes together so beautifully (you’ll see later). This Frozen Peanut Butter Pie recipe was “THE” recipe I was looking for.
The texture of this “pie” is more like ice cream cake than pie, and it is so good! I didn’t meet one out of the eleven people who tried it that had anything to say that wasn’t good about this pie. This is one you guys HAVE to try. PLUS, it’s super easy and takes no time to assemble. My kind of dessert. I hope you all enjoy this recipe as much as we have!! :)
Plus when I made this it turned out so beautifully! I was so proud of it, to date this pie is the most beautiful dessert I’ve made! :)
How gorgeous is that?
Frozen Peanut Butter Pie
(Recipe adapted from Bakers Royale)
24 oreo cookies, processed into fine crumbs
4 TBS butter, melted
3 cups whipped cream, homemade or cool whip
¾ cup creamy peanut butter
½ cup powdered sugar
2 cups crushed peanut butter cups, 1 cup for filling other cup for garnish, I used Reeses Peanut Butter Cups
semisweet chocolate chips if you desire for garnish
1. Oreo Crust:
Preheat oven to 350 degrees. Place oreos into food processor and pulse until the cookies become fine crumbs. In a bowl mix together melted butter and crumbs until well combined. Press crumbs into a springform pan. Bake for 7-10 minutes.
2. Peanut Butter Filling:
Place peanut butter and powdered sugar into small pan over low heat and stir together until combined and peanut butter is melted. Set aside the peanut butter mixture and cool for 5-10 minutes. If using homemade whipped cream prepare now. When peanut butter is cooled enough gently fold it into the whipped cream. When well combined, again gently fold in 1 cup of crushed peanut butter cups. Pour mixture into prepared cooled crust and place in freezer and freeze for 3 hours or overnight. You can garnish this pie anyway you want. I chose to use the other cup of peanut butter cups for decorating the top of it. I also added melted semisweet chocolate.
TIPS:
- I decorated my pie with extra peanut butter cups and semisweet chocolate. As you can see above in the picture I placed the peanut butter cups around the edges and then went over them with the semisweet chocolate. After I wrote his name in chocolate! :)
- If you do not have a non-stick spring form pan you will need to prepare it. I had a non-stick pan but I still added parchment paper to the bottom of the pan and lightly sprayed the sides just to be cautious. You can also use smaller personal sized ramekins.
- Do not cook the crust for more than 10 minutes. I cooked my crust too long because I had never done an oreo crust before and mine ended up hard, thankfully it was so delicious nobody seemed to mind :)
- To make this even easier you could buy an already prepared oreo pie crust to replace the homemade one. The same goes for the whip cream, I wanted to do homemade whip cream but you could use 3 cups of cool whip as well.
- I always taste things to make sure the finished product is how I want it to be. When I tasted the whipped cream mixture after I added everything it seemed a little sweet which worried me but my gut told me to just put it in the freezer and after when everything was frozen it was PERFECT! Not too sweet at all.
- The original recipe called for unsalted butter, however I didn't have any so I just used salted and it turned out fine.
- If you make your own whip cream don’t forget to add sugar and a touch of vanilla! :)
Enjoy!!!
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