Dessert doesn't get any cooler than this Frozen Peanut Butter Pie. Featuring chocolate ganache and a decadent peanut butter filling piled on an Oreo cookie crust, you'll want to make this chilly pie on repeat.
8ouncesfull fat cream cheesesoftened to room temperature
2Tbspvanilla extractpure
Garnish
1/2cupcocktail peanuts
Instructions
Chocolate Cookie Crust
Preheat oven to 325 degrees. Grease the bottom and sides of a 9-inch springform pan. Set aside.
Pulse Oreo cookies, including filling, in a food processor until fine crumbs form. (Yield will be approximately 1.5 cups of crumbs.)
Add melted butter to Oreo crumbs and pulse until evenly moistened.
Using the bottom of a clean measuring cup, firmly press crumbs into base and up the sides of springform pan.
Bake for 8 to 10 minutes or until crust sets. Remove pan from oven and place on a wire rack to cool.
Chocolate Ganache
Place chocolate chips and butter in a heat safe bowl. Set aside.
In a small saucepan, bring heavy whipping cream to a simmer over medium heat.
Pour hot cream over chocolate chips and allow the mixture to sit undisturbed for 5 minutes then stir until chips are melted and evenly combined.
Allow to cool while you prepare peanut butter filling.
Peanut Butter Filling
In a large mixing bowl, beat heavy whipping cream and 1/4 cup of powdered sugar with an electric mixer until stiff peaks form (approximately 4 minutes). Set aside.
In a separate bowl, beat remaining 3/4 cup of powdered sugar, peanut butter, cream cheese and vanilla on medium speed until smooth and lump free. Scrape down the sides of the bowl with a spatula as needed.
Using a rubber spatula, gently fold whipped cream into peanut butter mixture. Take care to avoid overmixing, the goal is to keep as much air in the filling as possible.
Fill pie crust with peanut butter mixture and smooth with a spatula then top with ganache and smooth again.
Place pie in the freezer for 4 hours for the filling to set before adding peanut topping.
Garnish
Remove pie from freezer and top with peanuts.
Slice and Serve
Allow pie to sit at room temperature for 20 minutes before slicing. For pristine slices, wipe the knife clean after each cut.
Serve pie cold. Cover and store leftovers in the freezer up to 1 month.