Frozen Chocolate Peanut Butter Pie

Chocolate and peanut butter collide in our favorite frozen treat.

  • Author: Serena Ball


  • 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.