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This frozen peanut butter cup pie transforms the beloved chocolate-peanut butter candy into a magnificent dessert that satisfies both nostalgic cravings and sophisticated palates. The contrast between the crunchy chocolate cookie crust, creamy peanut butter filling, and silky chocolate ganache creates a symphony of textures that make this pie utterly irresistible.
I first made this pie for my brother's birthday since he's a peanut butter cup fanatic. The look on his face when he took that first bite was priceless, and now it's requested at nearly every family celebration.
Ingredients
- Cookie crumbs: create the perfect chocolate foundation reminiscent of the classic candy cup exterior. Choose high quality chocolate cookies for the best flavor.
- Melted butter: binds everything together while adding richness. Unsalted butter works best to control the saltiness.
- White sugar: adds just enough sweetness to balance the crumbs. Fine granulated sugar incorporates most evenly.
- Whipping cream: creates the light airy texture that makes this dessert so special. Use heavy whipping cream with at least 35% fat content.
- Icing sugar: sweetens and stabilizes the whipped cream. Sift it to prevent lumps.
- Vanilla extract: adds depth to the filling. Pure vanilla extract offers the best flavor.
- Sweetened condensed milk: adds velvety richness and helps the mixture freeze with a perfect texture. The full can is essential.
- Mascarpone cheese: provides incredible creaminess and structure. Bring to room temperature before using.
- Peanut butter: is our star ingredient. Use a quality creamy peanut butter for the smoothest texture.
- Semi sweet chocolate chips: melt beautifully for the ganache. Premium brands yield the glossiest finish.
- Whipping cream (for ganache): helps create that perfect pourable consistency. The temperature must be hot but not boiling.
Step-by-Step Instructions
- Prepare the Pan:
- Line a 9 inch springform pan with parchment paper both on the bottom and sides. The light greasing before and after parchment ensures nothing sticks when you eventually remove your masterpiece.
- Create the Crust:
- Combine the chocolate cookie crumbs with melted butter and sugar until every crumb is moistened. Press this mixture firmly against the bottom and sides of your pan using the back of a measuring cup for even compression. The crust should climb about three quarters up the sides.
- Prepare the Filling:
- Whip the cream with icing sugar and vanilla until firm peaks form about 3 to 4 minutes. The cream should hold its shape when the beater is lifted. Slowly incorporate the condensed milk while continuing to beat at medium speed. Add in room temperature mascarpone and peanut butter and mix until completely smooth with no streaks remaining.
- Assemble and Freeze:
- Pour the creamy filling into your prepared crust smoothing the top with an offset spatula. Cover with plastic wrap making sure it doesn't touch the surface and freeze for at least 6 hours or ideally overnight. Proper freezing ensures clean slices.
- Create the Ganache:
- Place chocolate chips in a heatproof bowl. Heat cream until it just begins to simmer around the edges then pour over the chocolate. Let sit for 2 minutes before stirring gently until completely smooth and glossy. Allow to cool slightly before using.
- Finish the Pie:
- Remove the pie from the freezer and pour most of the ganache over the top spreading it evenly. Reserve a small amount for decoration later. Return to the freezer until the chocolate layer is set about 30 minutes. When ready to serve garnish with whipped cream chocolate drizzle and roasted peanuts.
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You Must Know
My absolute favorite part is watching the filling transform during mixing. The way the peanut butter ribbons through the cream before becoming completely incorporated reminds me of swirling the perfect soft serve cone. My grandmother always says this pie tastes like childhood memories in dessert form.
Make It Perfect Every Time
The crust is key to preventing a soggy bottom when the pie begins to thaw. Make sure you pack it firmly and evenly. I've learned through many trials that taking an extra minute to properly form the crust saves disappointment later.
Creative Variations
Transform this recipe by swapping the peanut butter for cookie butter, Nutella, or almond butter. Each variation creates an entirely different flavor profile while maintaining the creamy texture. For a more intense peanut experience, fold chopped peanut butter cups into the filling before freezing.
Serving Suggestions
Allow the pie to sit at room temperature for 10 to 15 minutes before serving for the perfect texture. The ganache should remain firm while the filling softens just enough to create that melt-in-the-mouth experience. Pair with a shot of espresso or a glass of cold milk to balance the richness.
Storage Tips
This pie will maintain perfect quality in the freezer for up to two weeks when well wrapped in plastic wrap and foil. For longer storage, slice into individual portions and store in airtight containers. The individual slices thaw more quickly when you want a quick treat.
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Frequently Asked Questions
- → Can I make this without mascarpone cheese?
Yes, you can substitute mascarpone with cream cheese, but it will slightly alter the flavor and texture. Ensure it’s softened before mixing.
- → How far in advance can I prepare this pie?
This pie is best made a day in advance to allow it to set properly. You can keep it frozen for up to a week before serving.
- → Can I use natural peanut butter for the filling?
Natural peanut butter works, but the texture may be slightly grainier. Stir it well before incorporating into the filling.
- → What can I use instead of chocolate chips for the topping?
You can use chopped chocolate bars or dark chocolate chunks for the ganache topping. Adjust sweetness to your taste.
- → Can I make the crust without sugar?
Yes, you can omit the sugar from the crust if you prefer less sweetness. The crust will still hold together with the melted butter.