Best 15 Frozen Peanut Butter Pie Recipes

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Indulge in a frozen delight with our exquisite peanut butter pie recipe, a symphony of flavors that will tantalize your taste buds. This no-bake pie is a perfect treat for any occasion, whether it's a summer gathering or a cozy family dessert night. With a creamy peanut butter filling nestled in a crispy chocolate cookie crust, this pie is a harmonious blend of textures and flavors. The filling is made with a combination of cream cheese, peanut butter, sugar, and vanilla extract, whipped until smooth and fluffy. The chocolate cookie crust provides a delightful crunch and a rich chocolate flavor that complements the peanut butter filling perfectly. Topped with whipped cream and chopped peanuts, this pie is a feast for both the eyes and the palate. In addition to the classic peanut butter pie recipe, we also offer variations to cater to different preferences. For those who prefer a chocolatey twist, our chocolate peanut butter pie features a layer of chocolate ganache, creating an irresistible combination of peanut butter and chocolate. If you're looking for a lighter option, our peanut butter mousse pie is a delightful choice, with a fluffy peanut butter mousse filling and a graham cracker crust. And for those with a sweet tooth, our peanut butter cup pie is a decadent treat, featuring a layer of peanut butter cups nestled within the peanut butter filling. With so many delicious options to choose from, there's a peanut butter pie perfect for every occasion.

Let's cook with our recipes!

KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE



Kraft® NUTTER BUTTER Frozen Peanut Butter Pie image

For the true peanut butter lover, this creamy pie has a peanut butter cookie crust and is filled with a blend of cream cheese, peanut butter and whipped topping.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 4h45m

Yield 12

Number Of Ingredients 7

24 NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed
5 tablespoons butter, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup creamy peanut butter
¾ cup sugar
1 tablespoon vanilla
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
  • Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
  • Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.

Nutrition Facts : Calories 465 calories, Carbohydrate 41.1 g, Cholesterol 33.8 mg, Fat 25.6 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 12.8 g, Sodium 313.1 mg, Sugar 16.6 g

PEANUT BUTTER PIE (FROZEN)



Peanut Butter Pie (Frozen) image

Make and share this Peanut Butter Pie (Frozen) recipe from Food.com.

Provided by cookin_nurse

Categories     Pie

Time 5h15m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 7

4 ounces cream cheese, softened
1 cup powdered sugar
1/3 cup peanut butter
1/2 cup milk
9 ounces non-dairy whipped topping
fudge sauce
1 (9 inch) graham cracker pie crust

Steps:

  • In a medium bowl, blend together cream cheese, sugar and peanut butter.
  • Slowly add the milk while beathing, so your mixture is creamy.
  • Continue beating until fluffy.
  • Fold in the nondairy whipped topping.
  • Pour the mixture into the graham cracker crust pie shell.
  • Swill the fudge sauce through the pie (i usually use a butter knife)
  • Freeze until firm.

EASY FROZEN PEANUT BUTTER CHOCOLATE PIE (LOWER-FAT)



Easy Frozen Peanut Butter Chocolate Pie (Lower-Fat) image

This tastes like a cold peanut butter cup and takes only minutes to make, not only is this a lower fat recipe it is extremely delicious, of coarse you can go the full-fat route but this tastes just as good! Magic shell is found near the ice cream cones in your grocery store, it hardens when drizzled on top of ice cream or anything completely frozen, make certain to purchase the ready-made 4-ounce containers of chocolate pudding for this. Cooking time is freezing time.

Provided by Kittencalrecipezazz

Categories     Frozen Desserts

Time 14m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (9 inch) prepared chocolate crumb crusts (or use a graham cracker crust, the chocolate is better!)
2 (4 ounce) packages single serve prepared fat-free chocolate pudding
1/2 cup reduced-fat peanut butter (or use sugar-free peanut butter)
1 (8 ounce) container Cool Whip Lite, frozen whipped topping, thawed
Magic Shell ice cream topping (use as much as desired)

Steps:

  • In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
  • Using a spatula fold in the thawed Cool Whip topping until completely blended.
  • Transfer the mixture into the pie crust.
  • Freeze until completely firm (about 4 hours).
  • When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
  • Thaw slightly before serving to allow easier slicing.
  • Place any leftover pie in the freezer (don't worry you won't have any leftover!).

FROZEN PEANUT BUTTER PIE



Frozen Peanut Butter Pie image

Provided by Ellen Lebow

Categories     Food Processor     Dessert     Kid-Friendly     Quick & Easy     Frozen Dessert     Cream Cheese     Peanut     Summer     Bon Appétit     Pittsburgh     Pennsylvania     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 6

1 1/2 cups powdered sugar
1 cup creamy peanut butter
1 8-ounce package cream cheese, room temperature
1/2 teaspoon vanilla extract
1 cup chilled whipping cream
1 purchased 6-ounce chocolate cookie pie crust

Steps:

  • Blend powdered sugar, peanut butter, cream cheese and vanilla in processor until smooth, occasionally scraping down sides of work bowl. Transfer mixture to large bowl. Beat cream in medium bowl to soft peaks. Fold cream into peanut butter mixture in 2 additions. Spoon peanut butter filling into crust and smooth top. Freeze pie until filling is firm, at least 3 hours. (Can be prepared 1 week ahead. Cover and keep frozen. Let stand room temperature 20 minutes before serving.)

FROZEN PEANUT BUTTER PIE



Frozen Peanut Butter Pie image

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

40 thin chocolate wafers, ground fine in a blender or food processor (about 2 1/4 cups crumbs)
1 stick (1/2 cup) unsalted butter, melted
1/2 cup sugar
1 cup milk
1 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/4 cups well-chilled whipping cream
1/3 cup salted, roasted peanuts, chopped fine

Steps:

  • Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell.
  • In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.
  • In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
  • Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.
  • Let pie stand in refrigerator 30 minutes before serving.

FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)



Frozen Peanut Butter Chocolate Pie (No Bake) image

if you love peanut butter and chocolate, you will love this pie! My family just loved this. I made 1 1/2 x of the crust and chocolate topping.

Provided by Deantini

Categories     Pie

Time 2h30m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 9

1 cup chocolate wafer crumbs
1/4 cup butter, melted
2/3 cup sour cream
3 tablespoons icing sugar
2 tablespoons whipping cream
2/3 cup smooth peanut butter
2 ounces semisweet chocolate, coarsely chopped
1/4 cup whipping cream
1/4 cup peanuts, chopped

Steps:

  • In bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. Freeze for 20 minutes.
  • Filling: In bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. Spread evenly over crust; freeze for 1 hour.
  • Topping: Meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. Let cool for 15 minutes.
  • Spread chocolate mixture evenly over filling. Sprinkle peanuts around edge of pie. Freeze for about 1 hour or until completely set.
  • (Make-ahead: Wrap in foil and freeze for up to 1 week.) Let stand at room temperature for 10 minutes before serving.

Nutrition Facts : Calories 273.9, Fat 21.7, SaturatedFat 9.3, Cholesterol 27.2, Sodium 178.9, Carbohydrate 18.1, Fiber 2.2, Sugar 10.6, Protein 6.1

COOKING LIGHT FROZEN PEANUT BUTTER PIE



Cooking Light Frozen Peanut Butter Pie image

"Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing but will harden in the freezer." From Cooking Light August 2007.

Provided by hannahactually

Categories     Pie

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
7 tablespoons sugar, divided
2 large egg whites, lightly beaten
cooking spray
1 1/4 cups nonfat milk
2/3 cup reduced-fat crunchy peanut butter
1/2 teaspoon vanilla
1/2 cup fat free cream cheese, softened
1 (8 ounce) container frozen fat-free whipped topping, thawed
3 tablespoons finely chopped finely chopped dry roasted salted peanuts
1/4 cup shaved milk chocolate (about 1 ounce)

Steps:

  • Preheat oven to 350°.
  • Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.
  • Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
  • Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

Nutrition Facts : Calories 95.8, Fat 3.4, SaturatedFat 0.9, Cholesterol 1.6, Sodium 64.1, Carbohydrate 13.8, Fiber 0.5, Sugar 12.8, Protein 3.1

GRANDMA'S FROZEN PEANUT BUTTER PIE



Grandma's Frozen Peanut Butter Pie image

A wonderful alternative to the usual holiday desserts and a sweet summer treat! Easy to make! Top with shredded chocolate and whipped cream!

Provided by theredhead

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h15m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package silken tofu
¾ cup peanut butter
½ cup honey
¼ cup vegetable oil
1 teaspoon vanilla extract
⅛ teaspoon salt
1 baked (9-inch) pie crust

Steps:

  • Blend tofu in a food processor until smooth; add peanut butter, honey, vegetable oil, vanilla extract, and salt. Blend until filling is smooth and creamy. Pour into prepared crust and freeze until solid, at least 4 hours.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 33.6 g, Fat 29.2 g, Fiber 2.5 g, Protein 12.1 g, SaturatedFat 5.9 g, Sodium 269.1 mg, Sugar 20 g

NUTTER BUTTER FROZEN PEANUT BUTTER PIE



Nutter Butter Frozen Peanut Butter Pie image

Delicious frozen peanut butter pie. Cook time is actually freezer time. From Kraft Philadelphia Cream Cheese Product Cookbook.

Provided by Leta8076

Categories     Pie

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 7

24 Nutter Butter sandwich cookies
5 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 tablespoon vanilla
1 (8 ounce) container Cool Whip, thawed, divided

Steps:

  • To make crust*, crush the cookies in a zipper style plastic bag with a rolling pin, or in a food processor.
  • Mix cookie crumbs with butter.
  • Press into bottom and sides of a 9 inch pie plate.
  • Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended.
  • Gently stir in 1 1/2 cups whipped topping.
  • Spoon into crust.
  • Freeze 4 hours or overnight until firm.
  • Let stand 1/2 hour or until pie can be cut.
  • Garnish with remaining whipped topping and additional cookies if desired.
  • Special extra: Just before serving, drizzle chocolate flavored syrup on plates.
  • *Ifdesired, omit Nutter Butter cookie crust and use an oreo crust instead.

FROZEN PEANUT BUTTER PIE



Frozen Peanut Butter Pie image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     No-Cook     Kid-Friendly     Cream Cheese     Peanut     Summer     Bon Appétit     New Hampshire     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 9

3/4 cup graham cracker crumbs
1 cup sugar
2 tablespoons (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 8-ounce package cream cheese, room temperature
1 cup creamy peanut butter (do not use old-fashioned kind or freshly ground)
1 tablespoon vanilla extract
1 1/2 cups chilled whipping cream
Purchased hot fudge sauce

Steps:

  • Mix graham cracker crumbs, 1/4 cup sugar and brown sugar in medium bowl. Add butter and stir until blended. Press mixture onto bottom and up sides of 9-inch-diameter glass pie pan. Refrigerate while preparing filling.
  • Beat cream cheese, peanut butter, vanilla, and remaining 3/4 cup sugar in large bowl until smooth. Using electric mixer with clean dry beaters, beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into peanut butter mixture in 4 additions. Spoon filling into prepared crust, mounding in center. Freeze until firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep frozen.)
  • Warm hot fudge sauce according to package directions, if desired. Cut pie into wedges; serve with hot fudge sauce.

FROZEN PEANUT BUTTER PIE LOW CARB



Frozen Peanut Butter Pie Low Carb image

Simple fast dessert for the peanut butter fans in your family. You can use my pecan pie crust recipe & alter it by adding a tablespoon of cocoa powder to give it a chocolatey twist.

Provided by marypatlaver

Categories     Dessert

Time 5m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 4

4 ounces cream cheese, softened
1/2 cup crunchy peanut butter
3/4 cup heavy cream
8 (1 g) packets Truvia

Steps:

  • Blend together cream cheese & peanut butter.
  • In another bowl, whip the cream to soft peaks & slowly add the Truvia.
  • Fold the whipped cream mixture into the peanut butter mixture.
  • Spoon into a prepared pie crust. Place in the freezer for at least an hour. This can be topped with shaved chocolate curls or lower carb chocolate sauce.

Nutrition Facts : Calories 220.5, Fat 21.2, SaturatedFat 9.2, Cholesterol 46.2, Sodium 132.4, Carbohydrate 4.7, Fiber 1.3, Sugar 1.8, Protein 5.2

EASY FROZEN PEANUT BUTTER PIE



Easy Frozen Peanut Butter Pie image

Peanut butter cups, ice cream, chocolate, what can be better! I love this pie and I think your families will too! God Bless...

Provided by Catherine Thompson Floyd

Categories     Ice Cream & Ices

Time 30m

Number Of Ingredients 7

1 large graham cracker pie crust
1 pkg vanilla ice cream, or better yet, reese's peanut butter ice cream
1 pkg chocolate fudge magic shell
peanut butter, your choice of type (chunky, smooth) to taste
1 pkg reeses peanut butter cups (i use the minis)
hershey's chocolate syrup
whip cream in a can

Steps:

  • 1. This is an assemby recipe, easy as pie (wink, wink!) Soften the ice cream and layer out an amount into pie shell. Keep it a bit lumpy. Cut up the Reese peanut butter cups into chunks and toss them evenly into the shell. It is up to you how many to use, rule of thumb would be enough so each piece of pie has a few, but not too many. Add another layer of ice cream. Next layer on the magic shell. Let it pool in the crevices, creating little craters of chocolate here and there. I sometimes have used peanut butter magic shell along with the chocolate fudge magic shell in making this pie. Add another layer of ice cream and put in freezer. You can build as many layers as you want, heaping it up in the middle of the pie shell. There are no set amounts of ingredients, just to taste. If you love peanut butter cups, use alot...same with the other ingredients.
  • 2. When ready to serve, take pie out of freezer and add a layer of peanut butter to the top of the pie. Accent top with chocolate syrup in decorative pattern. Around the edge apply whipped cream flowers.
  • 3. Grab a fork, tell the kids "This piece is Mine" and gobble gratefully! Don't forget to wave the "remove calorie kitchen witch" over top...
  • 4. When you dig into this piece of pie, you will enjoy peanut butter flavor all through, cool ice cream and chunks of chocolate. It is my Grandchildren's favorite pie at Grandma's house. A benefit to this pie is you don't have to eat it all in a few days. Keep it in the freezer and enjoy anytime! I would think maybe keep it frozen up to a month or so??? Anytime I have made it, it is gone quickly.
  • 5. I have tried before to cut calories using low fat graham cracker pie shell and frozen yogurt. The shell was fine, but the frozen yogurt was good, just not as good as real ice cream. Low fat peanut butter would be fine also with no fat whip cream.

FROZEN CHOCOLATE-PEANUT BUTTER PIE



FROZEN CHOCOLATE-PEANUT BUTTER PIE image

Categories     Chocolate     Dessert

Number Of Ingredients 15

Crust
1 3/4 cups chocolate cookie crumbs
6 tablespoons unsalted butter, melted
3 tablespoons dark brown sugar
pinch salt
Filling
6 oz cream cheese, at room temperature
3/4 cup confectioners' sugar
1 teaspoon kosher salt
1 1/4 cups peanut butter (smooth, not natural or chunky)
1 tablespoon vanilla extract
2 cups heavy cream
Garnish
1 oz semisweet chocolate, finely chopped
2 tablespoons peanut butter

Steps:

  • To make the crust: Preheat oven to 350 F. Combine the cookie crumbs, brown sugar and salt in a medium bowl. Add the butter and toss with a fork until all of the crumbs are moistened (the mixture will be quite wet). Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for about 15 minutes so the crust is firm, then bake until set, about 8-10 minutes. Transfer to a wire rack to cool completely. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, confectioners' sugar and salt on medium speed until light and fluffy, about 2 minutes. Mix in the peanut butter and vanilla. (If you don't have a second bowl for your stand mixer either transfer the cream cheese mixture to another bowl and wash the first, or do the next step with a hand mixer.) Switch to the whisk attachment on your mixer and beat the heavy cream until you have soft peaks. Take about 1/3 of the whipped cream and stir it into the cream cheese mixture to lighten it. Use a rubber spatula to gently fold in the remaining 2/3 of the whipped cream. Transfer the filling to the cooled crust and spread in an even layer. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap. To garnish the pie: Microwave chocolate until melted and smooth. Transfer to a resealable plastic bag and snip a tiny bit off the corner. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Put the peanut butter in a small saucepan set over low heat and melt it, stirring frequently. Add the melted peanut butter to a resealable plastic bag, snip off a corner and drizzle over the pie. Let stand for about 10 minutes to set. Remove the pie from the freezer about 10-15 minutes before you are ready to serve.

FROZEN REESE’S PEANUT BUTTER PIE



FROZEN REESE’S PEANUT BUTTER PIE image

Categories     Chocolate     Dessert     Freeze/Chill

Yield 1 9" pie

Number Of Ingredients 6

24 oreo cookies, crushed
4 tablespoon unsalted butter, melted
2 ½ cups Cool Whip
¾ cup creamy peanut butter
½ cup confectioner sugar
½ cup crushed Reeses Peanut Butter Cups

Steps:

  • Oreo Crust: 1. Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin. Mix in the melted butter and then firmly press crumbs into pan to create a crust. Bake crust at 350 degrees F for 7-10 minutes. Reese Peanut Butter Pie Filling: 1. Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted. Set aside for five minutes to cool. Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese's pieces into peanut butter Cool Whip mixture. 2. Pour mixture into Oreo crust and freeze for 3 hours. Garnish with caramel and chocolate drizzle (for added decadence rim with chopped Reese's pieces).

FROZEN PEANUT BUTTER PIE



Frozen Peanut Butter Pie image

My daughter-in-law's favorite and frequent request.

Provided by Teresa Malkemus

Categories     Pies

Number Of Ingredients 8

1 9-inch baked graham cracker crumb pie crust
1 (8 oz) package cream cheese at room temperature
1 c unsifted powdered sugar
1/2 c peanut butter, room temperature
1/2 c milk
1 tsp vanilla
3 c whipped topping
1/4 c chopped peanuts, optional

Steps:

  • 1. Beat cream cheese until fluffy. Add sugar gradually, beating until smooth.
  • 2. Add peanut butter, mixing well. Stir in milk, gradually. Add vanilla.
  • 3. Fold whipped topping into creamed mixture using a rubber spatula or whisk.
  • 4. Pour into crumb crust. Sprinkle with chopped peanuts if desired.
  • 5. Freeze for at least 4 hours. Let stand at room temperature for 5-10 minutes before cutting and serving. (If frozen more than 4 hours, let stand 20 minutes before cutting.)

Tips:

  • Ensure the peanut butter is at room temperature. Creaming cold peanut butter can cause it to separate and become lumpy.
  • Use high-quality peanut butter. The better the peanut butter, the better the pie will taste.
  • Do not overmix the filling. Overmixing can cause the filling to become dense and crumbly.
  • If the pie is too frozen, let it thaw for a few minutes before serving. This will make it easier to slice.
  • Store the pie in the freezer for up to 2 months.

Conclusion:

Frozen peanut butter pie is a delicious and easy dessert that is perfect for any occasion. With its creamy, peanut butter filling and chocolate cookie crust, this pie is sure to be a hit with everyone who tries it. The best part is that it can be made ahead of time and stored in the freezer, making it a great option for busy people. So next time you are looking for a dessert that is both delicious and convenient, give this frozen peanut butter pie a try.

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