Frozen Peanut Butter Cup Pie
Indulge in this delicious Frozen Peanut Butter Cup Pie, a perfect treat for warm days or whenever you’re craving a rich, creamy dessert. This no-bake pie combines the flavors of peanut butter and chocolate in a way that will leave you wanting more. Let’s dive into the recipe!
Ingredients
Crust
- 1 ½ cups roasted cashews
- 1 cup raw unsweetened coconut
- 3 tablespoons cacao or cocoa powder
- 3 tablespoons melted unsalted grass-fed butter, ghee, or coconut oil
Peanut Butter Filling
- 1 ½ cups creamy peanut butter (no sugar added)
- ½ cup pitted medjool dates
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream (or 1 cup cream + 1 cup plain Greek yogurt)
- 8 ounces dark chocolate, chopped
- ½ cup coconut milk or milk of choice
- Chopped nuts, for topping
Directions
Crust
- Blend Ingredients: In a food processor, blend the cashews, coconut, and cacao until finely combined.
- Add Butter: Mix in the melted butter to moisten the crust. It should stick together when pressed.
- Form Crust: Firmly press the crust mixture into an 8-9 inch tart pan, extending up the sides. Freeze for 15 minutes.
Peanut Butter Filling
- Blend Filling: Process the peanut butter, dates, and vanilla in a food processor until smooth.
- Whip Cream: Whip the heavy cream to stiff peaks.
- Combine: Fold the whipped cream into the peanut butter mixture until well combined.
- Fill Crust: Spread this filling over the crust and freeze.
Chocolate Topping
- Melt Chocolate: Melt the chopped dark chocolate with the coconut milk, stirring until smooth.
- Spread Topping: Spread the chocolate mixture over the peanut butter layer.
- Freeze: Freeze until firm, about 1-2 hours.
- Serve: Let the pie sit at room temperature for 10 minutes before serving. Garnish with chopped nuts.
Nutrition Information
- Prep Time: 25 minutes
- Freezing Time: 2 hours
- Total Time: 2 hours 25 minutes
- Servings: 8
Enjoy!
This Frozen Peanut Butter Cup Pie is not only easy to make but also a crowd-pleaser. Its rich peanut butter filling paired with a crunchy crust and smooth chocolate topping is sure to satisfy your sweet tooth. Enjoy a slice and share this delightful dessert with your friends and family!
Frozen Peanut Butter Cup Pie
- Total Time: 2 hours 25 minutes
- Yield: 8 1x
Ingredients
Crust:
1 ½ cups roasted cashews
1 cup raw unsweetened coconut
3 tablespoons cacao or cocoa powder
3 tablespoons melted unsalted grass-fed butter, ghee, or coconut oil
Peanut Butter Filling:
1 ½ cups creamy peanut butter (no sugar added)
½ cup pitted medjool dates
2 teaspoons vanilla extract
2 cups heavy whipping cream (or 1 cup cream + 1 cup plain Greek yogurt)
8 ounces dark chocolate, chopped
½ cup coconut milk or milk of choice
Chopped nuts, for topping
Instructions
In a food processor, blend cashews, coconut, and cacao until finely combined. Mix in the butter to moisten the crust. It should stick together when pressed.
Firmly press the crust into an 8-9 inch tart pan, extending up the sides. Freeze for 15 minutes.
For the filling, process the peanut butter, dates, and vanilla until smooth.
Whip the cream to stiff peaks and fold into the peanut butter mixture until consistent. Spread this filling over the crust and freeze.
Melt chocolate with milk, stirring until smooth, then spread over the peanut butter layer. Freeze until firm, about 1-2 hours. Let sit at room temperature for 10 minutes before serving. Garnish with nuts.
- Prep Time: 25 minutes
- Freezing Time: 2 hours