Frozen Peanut Butter Cup Pie.

Friday is here and I have the BEST frozen pie to share!!

Public Announcement: Facebook Live is happening TODAY at 12pm MT. I am making these Blackberry Swirl Muffins with Honey Butter and this fun Grilled Brie with Blackberry Smash Salsa for the weekend. PLUS I am doing a BIG giveaway. Be sure to come hang out and say hi! It’s going to be fun!

Did anyone else grow up with peanut butter pie? I feel like this is such a retro recipe. I grew up with something sort of similar, but the ice cream version, and made by my Nonnie. It’s still one of my favorite desserts.

Up until this peanut butter pie, I don’t think I’ve actually had anything similar. I know, it’s kind of shocking considering how much I love the combo of chocolate and peanut butter. I’m not sure what finally inspired me to tackle a peanut butter pie, but I’m pretty happy I did because this pie is honestly the best sweet treat ever.

OK, well probably not ever, but you know what I mean, it is really, really good. <– sorry for my lack of descriptive terms, I’m just kind of shot by this point in the week. It happens.

So, this pie, I figured with summer right around the corner, and Memorial Day a little over a week away, that is was time to really start rolling out some of the frozen treats. Granted, it’s still cold and we are supposed to get major snow, but this is me being hopeful that the weather is soon going to turn and all of a sudden it will actually start acting like late spring around here.

Meaning, frozen sweets it is!

Here’s how this pie goes down. It’s really EASY, so keep up!

….start with the crust: I wanted to create a slightly healthier pie, so this crust is made out of cashews, coconut and cocoa powder. It tastes like chocolate cookies, but is about million times better for us…Love It!

…now onto the filling: oh this filling, it’s truly the best and kind of addicting. Creamy peanut butter, dates for major (but healthy) sweetness, a touch of vanilla, and plenty of whipped creamy to give it that light and airy feel. SOO GOOD.

…lastly, the chocolate coating: a must for any peanut butter pie. I made mine with dark chocolate, but you can use semi-sweet or even milk chocolate. Whatever you love!

And DONE…you can top the pie with roasted peanuts or have some fun and use chopped up Reese’s. Either way the pie is going to be delicious…and yes, as I have mentioned, addicting. Hey, just warning you now. I mean hello, it’s like a giant peanut butter cup, but in pie form and healthier. So much to love right there.

Aside from this being incredibly easy to throw together at the last-minute, I also love knowing that it’s a little healthier for us too. I mean, summer does mean bikini season, so why not make our treats a little lighter? Yes, please!

This pie is going to be on my Memorial Day menu for sure…but I’ll also be finishing off the leftovers tonight, because it’s Friday and it’s the right thing to do. <–trust me.

Speaking of which, I am so happy it’s Friday, just so very happy. My agenda for tonight…dine on leftover peanut butter pie, and go to bed super early. I know that is so lame, but it has been such a busy a week, and sleep is pretty much the only thing on my mind at this point. I feel like I have been exhausted ever since getting home from the airport at two am on Wednesday, and not getting to bed until close to two-thirty. Man, that was brutal, it just totally took the wind out of me. Remind myself to never book those super late flights again. <–not fun.

Regardless of feeling a tired and Wednesday being kind of an off day, all in all, it was actually a great week. Monday and Tuesday started out with some fun meetings in LA and the rest of week was spent working on recipes. This weekend is all about filming new videos for you guys, so if there’s a recipe you’d like to see on video, let me know in the comments. I have Kai coming in either tonight or tomorrow (thanks to the snow…he was supposed to come on Thursday!), so speak up now with your video requests Lots of summer recipes on the brain…kind of excited about it.

PS. as I type this, it really snowing hard outside. NOOOOO.

So yeah, as you can tell I’m happy it’s Friday, but not in an “oh man the week was just horrible” kind of way, just more in a “ahh yes, I can catch my breath for a second while the emails slow down” kind of way. <–for real though.

I guess I will be playing a little catch-up this weekend, but don’t worry, I will totally have a slice…or two, of pie in hand while doing so. Thank goodness!

Frozen Peanut Butter Cup Pie

4.41 from 64 votes

12 servings

by Tieghan Gerard

calories 497kcal

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Prep15 minutes mins

freezing time2 hours hrs

Total15 minutes mins

A no bake pie that's easy to make

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Ingredients 

1x2x3x

Crust

• ▢ 1 1/2 cups roasted cashews
• ▢ 1 cup raw unsweetened coconut
• ▢ 3 tablespoons cacao or cocoa powder
• ▢ 3 tablespoons melted unsalted grass feed butter, ghee, or coconut oil

Peanut Butter Filling

• ▢ 1 1/2 cups creamy peanut butter (make sure it is no sugar added)
• ▢ 1/2 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
• ▢ 1/2 cup coconut milk or milk of choice
• ▢ chopped nuts, for topping

Instructions 

• 1. In a food processor, combine the cashews, coconut, and cacao powder and pulse until finely chopped and combined. Add the butter and pulse until the crust is moist. The dough should stick together when squeezed into a ball with your hands.
  

  2. Press the crust into an 8-9 inch tart pan, using your finger to press the dough up the sides. Place the pan in the freezer and freezer for 15 minutes.

  3. Meanwhile, make the filling. In a food processor, combine the peanut butter, dates, and vanilla and pulse until completely smooth and creamy.

  4. In a large mixing bowl, whip the cream until stiff peak form. Gently fold the whipped cream (and greek yogurt if using half and half) into the peanut butter mix until no streaks remain. Alternately, you can just add the whipped cream to the food processor and pulse until combined. Remove the tart pan from the freezer and spread the filling inside. Place in the freezer.

  5. In a microwave safe bowl, microwave the chocolate and milk on 30 second intervals stirring after each, until melted and smooth. Spread the chocolate over the peanut butter layer. Cover and freeze until firm, about 1-2 hours. Let the pie sit 10 minutes before serving. Top as desired. Enjoy!

Notes

makes one (9 inch) pie

1-2 hours freezing time required

Nutrition

Calories: 497kcal | Carbohydrates: 29g | Protein: 14g | Fat: 57g | Saturated Fat: 27g | Cholesterol: 54mg | Sodium: 173mg | Potassium: 589mg | Fiber: 6g | Sugar: 12g | Vitamin A: 590IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 4.7mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

Hip, hip for Friday and ALL the peanut butter cup pie!