• Lauren Humphreys

(Frozen) Peanut Butter Pie

Any guesses what tomorrow is? 


Tomorrow is Rob’s (32nd) birthday, so it calls for a very special dessert to celebrate! Only the best for the BEST! 



Truly, I am so blessed to call this guy my husband! Rob never ceases to amaze me with his kind heart, generosity, and unfailing ability to bring joy to my life. He inspires me every day and was instrumental in convincing me to start this blog. Love you, Rob baby!


Back to the special dessert… Rob is pretty particular about desserts and has never been a big sweets guy. However, peanut butter pie is probably one of his top 3 favorite desserts and for good reason. I think we can all agree that Chocolate + Peanut Butter = PERFECTION! This pie is pure decadence because of the creamy and rich peanut buttery filling inside of a crisp, buttery Oreo crust. Oh yeah, let’s not forget the silky layer of chocolate ganache to really take the dessert over the top! A small sliver of this pie is incredibly indulgent, even for those with large appetites.

We actually prefer serving this pie frozen, but it can also be stored in the refrigerator, as well. This is a no-bake pie so it comes together from start to finish fairly quickly! Just be sure to allow about 4 hours for it to freeze, if you choose to serve it frozen! Additionally, if you do choose to include the chocolate ganache layer on the top, I would recommend preparing the ganache first because the chocolate mixture needs sufficient time to cool before pouring over the top of the pie.


Again, happy birthday Rob! I am excited for many happy days together in the year to come, and we can start with another sliver of pie!

Cookie Crust

2 ½ cups crushed Oreo cookie crumbs (about 25 Oreos)

4 Tbsp butter, melted


Using a food processor, pulse until the cookies are a fine crumb. This can also be achieved by placing the cookies in a gallon-size food storage bag and crushing with a rolling pin. In a mixing bowl, combine the cookie crumbs and melted butter. Press carefully into a 9-inch round pie plate and freeze until ready to fill.


Peanut Butter Filling

1 8oz package of cream cheese, softened

¾ cup creamy peanut butter

1 tsp vanilla

1 ½ cups powdered sugar

1 cup heavy cream, whipped


In a large mixing bowl, beat the cream cheese for several minutes with an electric mixer until completely smooth and fluffy. Add peanut butter and vanilla and mix until combined. The mixture will appear somewhat grainy but it will become silky smooth later. Gradually add the powdered sugar until smooth. Lastly, add the whipped cream and mix on low speed until combined. Scrape the bottom and sides of the mixing bowl to ensure the mixture is completely smooth. Pour filling into the crust and spread smooth. If topping with chocolate ganache, see recipe below step below. Freeze the pie for at least 4 hours before serving.


Chocolate Ganache Topping (optional – but recommended)

¾ cup semi-sweet chocolate chips

½ cup heavy whipping cream


In a medium microwavable bowl, heat the heavy whipping cream in the microwave for about 30 seconds, or until the mixture is hot but not boiling. Immediately add the chocolate chips and let sit for 1 minute. Carefully begin to mix with a whisk until the mixture appears to be a shiny and smooth chocolate sauce (see photos below of this amazing transformation). Let the ganache cool for about 30 minutes at room temperature before spreading over the pie.

When ready to serve and all layers are frozen, let the pie sit at room temperature for about 10 minutes for easier slicing. Garnish with additional chocolate, chopped peanuts, or whipped cream, if desired!   




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