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Frozen Peanut Butter Cup Pie

by Heather

This frozen peanut butter cup pie is a chocolate and peanut butter lovers’ dream! It is completely dairy-free, gluten-free, and uses honey as the main sweetener! All you need are 8 ingredients to make this delicious frozen treat!

frozen peanut butter cup pie

Peanut butter mousse pie

This one goes out to anyone that loves reese’s peanut butter cups! That includes my husband.

I started making this frozen dessert for my hubby years back, and he still loves this peanut butter mousse pie as much as I do!

The creamy mousse filling is made using a combination of silken tofu, peanut butter, honey, and coconut cream. The filling alone is SO good.

Once we add the easy graham cracker crust and chocolate ganache topping… oh my goodness, it gets even better!

If you’ve been looking for a make-ahead, perfect hot summer day treat, this peanut butter pie recipe is it!

peanut butter mousse pie

How to make this a gluten free peanut butter pie

To ensure that your dessert is gluten-free, simply use gluten-free graham crackers for the graham cracker crumbs.  This brand works really well in the recipe!

If you don’t need this frozen pie to be gluten-free, you can also use a classic graham cracker pie shell purchased at the grocery store.

Frozen Peanut Butter Cup Pie

How to make this a vegan peanut butter pie

To make this vegan simply use coconut oil in place of the butter, and maple syrup in place of the honey.

Both have been tested and they work really well in this vegan peanut butter chocolate pie. Like, really well!

Where do you find silken tofu?

At a regular grocery store, check the produce area for silken tofu.

You can also find silken tofu in the Asian aisle of the grocery store, or at an Asian grocery store.

Frozen Peanut Butter Cup Pie

What you’ll need for frozen peanut butter cup pie

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

how to make a Frozen Peanut Butter Cup Pie

How to make it

  1. Preheat the oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 ¼ inch).
  2. Next, add the graham crackers to a food processor and process until you achieve fine crumbs. A little texture is OK, just remove any large pieces that didn’t get ground. Add the melted butter and pulse to combine.
  3. Add it to the greased pie pan and pour the mixture in and press down with your fingers to flatten. You can place a piece of plastic wrap over the top when pressing down to ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
  4. Next, add the tofu, peanut butter, honey, and coconut cream to a blender or food processor and blend until smooth, scraping down sides as needed. You can also use an electric mixer and mix in a large bowl. Taste and adjust the seasonings as needed, adding more honey for added sweetness or a pinch of salt if your creamy peanut butter wasn’t salted much.
  5. Pour the peanut butter mousse filling over the crust and place it in the freezer to chill. Once it’s fairly chilled and slightly firm (about 1 hour or a little more extra time), prepare your ganache.
  6. In a small saucepan add the milk and bring to a low simmer. Add the chocolate chips to a bowl and then pour the warm milk over the chocolate chips. Do not touch it for 5 minutes to allow it to melt. After 5 minutes, stir the chocolate sauce with a spoon or rubber spatula until a smooth ganache forms. If it doesn’t quite melt, you can also heat it in the microwave in 10-second increments until smooth and melted.
  7. Remove the pie plate from the freezer and spoon the ganache over the top of the pie filling. Spread in an even thin layer with a knife or spatula, working quickly as the melted chocolate will chill quickly on the frozen pie.
  8. Top the ganache with chopped roasted peanuts (bonus points by adding crushed graham crackers on the top too) and put the giant peanut butter cup back in the freezer to set.
  9. To serve, remove it from the freezer 20-30 minutes before serving. Alternatively, you can chill this in the fridge, but it is much more delicate to slice and serve, but just as delicious.
  10. After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.
easy gluten free peanut butter pie

Substitutions

Below you’ll find a list of substitutions that will work well in this frozen peanut butter pie recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Graham crackers – Use chocolate graham crackers for a chocolate cookie crust, or try vanilla wafers for a vanilla wafer crust.

Butter – Coconut oil and ghee both work as substitutes for butter.

Peanut butter – The peanut butter filling flavor profile can definitely be adjusted to use almond butter, sunflower seed butter, or any favorite nut/seed butter.

Honey – Try maple syrup or date syrup in place of the honey in this recipe.

Milk – Heavy whipping cream or coconut cream both work well in making a chocolate ganache.

Frozen Peanut Butter Cup Pie

More favorite desserts you’ll love

frozen peanut butter cup pie
Print Recipe
5 from 1 vote

Frozen Peanut Butter Cup Pie

This frozen peanut butter cup pie is a chocolate and peanut butter lovers' dream! It is completely dairy-free, gluten-free, and uses honey as the main sweetener! All you need are 8 ingredients to make this delicious frozen treat!
Prep Time15 mins
Cook Time10 mins
Chill Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, peanut butter, tofu
Servings: 10
Calories: 326kcal
Author: Heather

Ingredients

  • 1 sleeve graham crackers (or sub similar gluten-free cracker/cookie)
  • 4.5 tbsp unsalted butter
  • 12 ounces firm silken tofu, slightly drained and patted dry
  • ½ cup creamy salted natural peanut butter
  • ¼ cup honey
  • ¾ cup full fat coconut milk OR coconut cream, chilled overnight
  • 1 cup dark chocolate chips
  • cup milk of choice

Instructions

  • Preheat the oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 ¼ inch).
  • Add the graham crackers to a food processor and process until you achieve fine crumbs. A little texture is OK, just remove any large pieces that didn’t get ground. Add the melted butter and pulse to combine.
  • Add it to the greased pie pan and pour the mixture in and press down with your fingers to flatten. You can place a piece of plastic wrap over the top when pressing down to ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
  • Next, add the tofu, peanut butter, honey, and coconut cream to a blender or food processor and blend until smooth, scraping down sides as needed. You can also use an electric mixer and mix in a large bowl. Taste and adjust the seasonings as needed, adding more honey for added sweetness or a pinch of salt if your creamy peanut butter wasn’t salted much.
  • Pour the peanut butter mousse filling over the crust and place it in the freezer to chill. Once it’s fairly chilled and slightly firm (about 1 hour or a little more extra time), prepare your ganache.
  • In a small saucepan add the milk and bring to a low simmer. Add the chocolate chips to a bowl and then pour the warm milk over the chocolate chips. Do not touch it for 5 minutes to allow it to melt. After 5 minutes, stir the chocolate sauce with a spoon or rubber spatula until a smooth ganache forms. If it doesn’t quite melt, you can also heat it in the microwave in 10-second increments until smooth and melted.
  • Remove the pie plate from the freezer and spoon the ganache over the top of the pie filling. Spread in an even thin layer with a knife or spatula, working quickly as the melted chocolate will chill quickly on the frozen pie.
  • Top the ganache with chopped roasted peanuts (bonus points by adding crushed graham crackers on the top too) and put the giant peanut butter cup back in the freezer to set.
  • To serve, remove it from the freezer 20-30 minutes before serving. Alternatively, you can chill this in the fridge, but it is much more delicate to slice and serve, but just as delicious.
  • After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 326kcal | Carbohydrates: 32g | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 20mg | Potassium: 120mg | Fiber: 1g | Sugar: 13g | Vitamin A: 159IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 0.3mg
Frozen Peanut Butter Cup Pie

If you try this chocolate peanut butter pie recipe, I’d love to hear about it! Please leave a recipe rating and comment below!

Heather

*Originally published in July 2014. Updated October 2022.*

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