Frozen Peanut Butter Cup Pie – Oreo crust, creamy peanut butter layer, whipped cream layer, topped with chopped Reese’s peanut butter cups will be a pleasant surprise for all peanut butter fans. This frozen pie is quick and easy to prepare and it’s a real refreshment for hot summer days. However, I like to make it all year round. Crunchy Oreo crust with creamy peanut butter, sweetened condensed milk, cream cheese filling, together with whipped cream and chopped Reese’s cups are perfect layers that make this pie incredible.
I like Oreos and peanut butter, I love Reese’s and frozen desserts, so Frozen Peanut Butter Cup Pie is my kind of dessert. What I like about it (except for all the ingredients) is the fact that you can make it a couple of days before serving, in case you have some special occasion like a holiday or a birthday party and keep it in the freezer.
All you need to do is take it out of the freezer half an hour or an hour before serving, so that it can soften and that you can cut it and take it out of the pie plate more easily. It’s so good that you don’t have to turn on your oven during these hot summer days. I made homemade Oreo crust, but if you prefer ready made Oreo or graham cracker crust, they can be used instead.
Which ingredients are necessary to make Frozen Peanut Butter Cup Pie?
- Oreo cookies
- Unsalted butter
- Cream cheese
- Powdered sugar
- Vanilla extract
- Peanut butter
- Sweetened condensed milk
- Heavy whipping cream
- Reese’s peanut butter cups
How to make Frozen Peanut Butter Cup Pie?
First, spray a 9 inch pie plate with non – stick spray.
Next, make Oreo crust, by putting Oreo cookies in a food processor and pulse until you get fine crumbs, then add melted butter and pulse some more until the crumbs are coated with butter. Then, place the mixture on a pie plate and spread evenly with a solid object so that it covers both the bottom and the sides of a pie plate. Keep it refrigerated while you make the filling.
To make peanut butter filling – start by mixing softened cream cheese, powdered sugar and vanilla until it gets smooth. Then, add peanut butter and mix some more until it’s combined. Next, fold in 1/2 a can of sweetened condensed milk and mix until it becomes smooth and then add a cup of heavy whipping cream, beating some more until it thickens. Spread the mixture over the Oreo crust.
To make the topping – whip 1 cup heavy whipping cream until stiff peaks form, add 1/2 a can of sweetened condensed milk and mix until smooth. Spread it over the peanut butter filling and top with chopped Reese’s cups. Wrap and leave in the freezer overnight.
Tips and tricks:
Spray the pie plate with a non – stick spray and the Oreo crust won’t get stuck and it will be easier to take the pie out of the pie plate.
Take the pie out of the fridge 30 min to 1h before serving. It needs to defrost and soften before cutting. Make sure it doesn’t get too soft.
It’s best to use softened cream cheese, at room temperature, so take it out of the fridge 30 minutes to 1h before using.
I advise you to use very cold heavy whipping cream, because it will be easier to whip.
Can light cream cheese be used instead of regular? Absolutely. Your Frozen Peanut Butter Cup Pie will have less calories that way.
Crunchy crust, creamy filling that simply melts in your mouth, Reese’s cups for additional peanut butter taste make this incredible Frozen Peanut Butter Cup Pie. Peanut butter fans should check out some popular recipes with peanut butter on our blog >> REESE’S PEANUT BUTTER CHEESECAKE and CHOCOLATE PEANUT BUTTER MINI CHEESECAKE.
If you like frozen desserts, you’re in the right place >> FROZEN DESSERTS. This decadent dessert will meet all your expectations. Chill out, have something sweet and enjoy the incredible taste of Frozen Peanut Butter Cup Pie.
Frozen Peanut Butter Cup Pie
Frozen Peanut Butter Cup Pie - Oreo crust, creamy peanut butter layer, whipped cream layer, topped with chopped Reese's peanut butter cups will be a pleasant surprise for all peanut butter fans. This frozen pie is quick and easy to prepare and it’s a real refreshment for hot summer days. However, I like to make it all year round. Crunchy Oreo crust with creamy peanut butter, sweet condensed milk, cream cheese filling, together with whipped cream and chopped Reese's cups are perfect layers that make this pie incredible.
Ingredients
- 24 Oreos
- 1/4 cup Unsalted butter, melted
- 8 oz Cream cheese, softened
- 5 tablespoon Powdered sugar
- 1 teaspoon Vanilla extract
- 1/2 cup creamy Peanut butter
- 1 can (14 oz) Sweetened condensed milk
- 2 cups Heavy whipping cream
- 6 Reese's peanut butter cups, snack size
Instructions
- To make the Oreo crust - First, spray a 9 inch pie plate with non- stick spray and set aside.
- Next, put Oreo cookies in a food processor and pulse until you get fine crumbs, then add melted butter and pulse some more until the crumbs are coated with butter.
- Then, place the mixture on a pie plate and spread evenly with a solid object so that it covers both the bottom and the sides of a pie plate. Keep it refrigerated while you make the filling.
- To make peanut butter filling - in a large bowl, mix softened cream cheese, powdered sugar and vanilla with an electric mixer, at medium speed, until it gets smooth.
- Then add peanut butter and beat some more until it’s combined. Next, fold in 1/2 a can of sweetened condensed milk and mix until it becomes smooth and then add a cup of heavy whipping cream, beating some more until it thickens.
- Spread the mixture over the Oreo crust.
- To make the topping - In a separate dish, whip 1 cup heavy whipping cream until stiff peaks form, then add 1/2 can sweetened condensed milk and beat until it gets smooth.
- Spread it over the peanut butter filling and top with chopped Reese's cups.
- Wrap and leave in the freezer for at least 6 hours, possibly overnight.
Notes
- Spray the pie plate with a non - stick spray and the Oreo crust won’t get stuck and it will be easier to take the pie out of the pie plate.
- Take the pie out of the fridge 30 min to 1h before serving. It needs to defrost and soften before cutting. Make sure it doesn’t get too soft.
- It’s best to use softened cream cheese, at room temperature, so take it out of the fridge 30 minutes to 1h before using.
- I advise you to use very cold heavy whipping cream, because it will be easier to whip.
- Can light cream cheese be used instead of regular? Absolutely. Your Frozen Peanut Butter Cup Pie will have less calories that way.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 708Total Fat: 56gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 114mgSodium: 369mgCarbohydrates: 46gFiber: 2gSugar: 31gProtein: 10g