Frozen Peanut Butter-Chocolate Pie
Last weekend I was pleasantly surprised when I got off work early and Tony surprised me with two paddle boards! In case you have never seen or heard of paddle boarding, I’ll explain. It is like standing on a surfboard with more volume and more width while holding a paddle.
Everything was going swimmingly on the lake and then a platoon of pontoon boats started rocking the water and terror struck. I tried to catch my balance and before I knew it I was falling into the water, and breaking my fall with my ankle. Ouch. Turns out, the water was a lot more shallow than I anticipated.
Despite the fact that I sprained my ankle from falling in the water and was hobbling around the house the entire weekend, it was a beautiful weekend, indeed. The weather was in the mid 80’s, the birds were singing, and I had Frozen Peanut Butter Pie in my freezer. Well, it was supposed to be Frozen Peanut Butter Pie but then I topped it with chocolate ganache and it tasted like a frozen Peanut Butter Cup.
When I was younger one of my favorite meals was Peanut Butter and Butter Sandwiches on Buttermilk Bread. For some reason or another, while I was making this Frozen Peanut Butter Pie, the mixing of Cool Whip and peanut butter reminded me of my favorite childhood sandwich… It also reminded me of my parents serving the five of us kids “breakfast,” using Australian toasties, peanut butter, and mini chocolate chips and holding “ice skating” competitions in our bonus room… Which in reality, is just us creating routines to songs like Madonna’s “Just Like a Prayer,” Whitney Houston’s “I Have Nothing,” and Ace of Base’s “I Saw the Sign,” while slipping around in our socks on the only hardwood floor in our house at the time.
I like them…
Almost as much as I like this Frozen Peanut Butter-Chocolate Pie.
Frozen Peanut Butter-Chocolate Pie recipe slightly adapted from Winner Dinners:
For the Crust:
4 tablespoons butter, melted
For the Filling:
1 cup creamy peanut butter
4 ounces cream cheese, softened
12 ounces Cool Whip
1-2 cups powdered sugar
1 teaspoon vanilla extract
For the Ganache:
1 cup high quality milk chocolate chips
2-3 tablespoons heavy cream
- To make the crust, place the Oreos in a food processor until crushed. Add melted butter and pulse until combined. Press cookie mixture evenly and firmly into the bottom of a spring-form pan. Bake at 400 degrees F for 5-10 minutes until firm. Remove from oven and let cool.
- To make the filling, combine peanut butter and cream cheese until combined. Add Cool Whop, powdered sugar, and vanilla extract until smooth. Spoon the mixture over cooled cookie crust and place in the freezer for thirty minutes.
- To make the ganache, place chocolate morsels in a large non-reactive bowl and in a medium saucepan, heat cream until bubbles begin to form around the edge of the pan. Immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Let ganache cool for 5 minutes and then gently spread over the top of the pie and decorate as desired. Cover with foil and let ganache set in the freezer for an additional two hours.