Chocolate and peanut butter collide in our favorite frozen treat: Frozen Chocolate Peanut Butter Pie! Homemade ‘cool whip’ makes it creamy and light – and a bit more healthy.
UPDATE: Deanna made this for the first time for her husband’s b-day and it was a great hit!!
There are pies so special – they are requested year after year for birthdays – even instead of cake. My husband has requested this pie for his birthday for over a decade now. Yup. Back in 2007, a Frozen Peanut Butter Pie recipe appeared in Cooking Light Magazine and I made it for my peanut-butter-loving husband. He loved it.
But that was 2007. And that recipe contains ingredients I no longer buy or cook with including reduced-fat peanut butter, whipped topping (AKA Cool Whip), fat-free milk, and fat-free cream cheese. So over the years, I’ve changed all the ingredients in the recipe to be what this pie is today: our favorite way to eat chocolate and peanut butter.
Here are some of the ways I’ve adapted the original recipe to fit our tastes:
- Whipped up Homemade Cool Whip – my Greek Yogurt Whipped Cream – to replace the whipped topping
- Swapped out reduced-fat peanut butter for regular peanut butter – with all it’s benefits from the good fats and nutrition in peanuts. The amount was changed too.
- Used Neufchatel cheese instead of fat-free cream cheese
- Mixed up a new (super-yummy!) crust: with real cocoa powder and butter. The crust puffs up when baked and is easier to slice through when frozen.
- Cut the amount of sugar
- Increased the vanilla a lot!
The result is a much creamier pie that tastes more ‘homemade’ – with more vanilla which seems to make the peanut butter really shine. Chocolate and peanut butter collide in our favorite frozen treat: Frozen Chocolate Peanut Butter Pie via @TspCurry #PiDay Click To Tweet
It’s also a fun pie to make with the kids. They can:
- Crush the graham crackers in a large zip-top plastic bag with a rolling pin
- Whip the cream (my 5-year-old hold the electric mixer with help)
- Spray the measuring cups with cooking spray to measure the peanut butter (the spray helps the sticky peanut butter come out of the measuring cup smoothly)
- Light the birthday candles (especially if you have a pyrotechnic-loving son)
Not sure what the kids like more: Making the pie “for Daddy.” Or eating it?!Print
Frozen Chocolate Peanut Butter Pie
Chocolate and peanut butter collide in our favorite frozen treat.
- 9 graham cracker sheets crushed into crumbs (about 1 3/4 cup crumbs)
- ¼ cup sugar, divided
- 1 tablespoon butter
- 1 tablespoon cocoa powder
- 2 large egg whites, lightly beaten
- 1 1/3 cups reduced-fat 2% milk
- 1/2 cup creamy peanut butter
- 1 tablespoon vanilla (yes, tablespoon!)
- 1/2 cup (4 ounces) Neufchâtel cheese (1/3-less fat cream cheese), softened
- 1/2 cup low-fat (or fat-free) vanilla Greek yogurt
- 1 pint heavy cream
- Garnishes: salted roasted peanuts, dark chocolate chunks
Spray a 9.5-inch pie plate with non-stick cooking spray.
Place crumbs and 1 tablespoon sugar in a medium bowl; set aside. Place butter and cocoa powder in a microwave-safe bowl and microwave until butter melts. (Or melt in a small saucepan on the stove.) Pour butter mixture over crumbs and combine. Add egg whites and combine using a rubber scraper. Press mixture into pie plate to form a crust. Bake in a 350-degree-F oven for 10 minutes. Cool. (If short on time, cool on counter 5 minutes, then in the freezer.)
Heat milk and remaining 3 tablespoons sugar in a medium saucepan until sugar dissolves, about 4 minutes. Whisk in peanut butter. Pour mixture into medium bowl, then whisk in vanilla. Refrigerate for 30 minutes.
In a large bowl, beat cheese with an electric mixer until light and fluffy about 2 minutes. Pour in chilled peanut butter and mix on low. Set aside.
In a medium bowl, mix together the Greek yogurt and cream until light and fluffy like whipped cream. Fold cream mixture into peanut butter mixture. Pour into cooled pie crust. Freeze for 8 hours or overnight. (After mixture is hard, you may cover with plastic wrap if freezing longer than 8 hours to prevent freezer burn.)
To serve, remove from freezer 30 minutes before serving and place in the refrigerator to soften. Serve with peanuts and chocolate garnishes.
Do you only serve birthday cake on birthdays? Or do you have a special birthday dessert?