Frozen Peanut Butter Cup Pie (Print Version)
# Ingredients:
→ For the crust
01 -
2 2/3 cups chocolate cookie crumbs
02 -
2/3 cup melted butter
03 -
3 rounded tablespoons white sugar
→ For the filling
04 -
1 cup whipping cream
05 -
2 tablespoons icing sugar (powdered sugar)
06 -
1 teaspoon vanilla extract
07 -
300 ml (10 ounce) sweetened condensed milk
08 -
1 cup mascarpone cheese
09 -
3/4 cup peanut butter
→ For the chocolate ganache topping
10 -
2 cups semi-sweet chocolate chips
11 -
2/3 cup whipping cream (heated to almost boiling)
# Instructions:
01 -
Lightly grease and line the bottom and sides of a 9-inch springform pan with parchment paper. Lightly grease the parchment paper as well.
02 -
Mix together the chocolate cookie crumbs, melted butter, and sugar. Press the mixture into the bottom and three-quarters of the way up the sides of the prepared pan. Set aside.
03 -
Whip the whipping cream, icing sugar, and vanilla extract to firm peaks. Slowly beat in the condensed milk. Next, beat in the mascarpone cheese and peanut butter. Pour the mixture into the prepared crust.
04 -
Place the pie in the freezer and let it freeze for several hours or preferably overnight.
05 -
Melt together the chocolate chips and hot whipping cream in a double boiler. Reserve a small amount of the chocolate mixture to drizzle later, then spread the rest over the frozen pie.
06 -
Before serving, garnish with whipped cream, a drizzle of chocolate ganache, and roasted peanuts if desired. Return to the freezer until ready to serve.
# Notes:
01 -
For best results, make the pie a day in advance to allow sufficient time for freezing.
02 -
Canadian sweetened condensed milk is measured by volume (300 ml), while in the US, it is measured by weight (14 ounces). Popular brands like Eagle match in quantity despite differing labels.