Home | Frozen Peanut Butter Cup Pie

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 made with 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

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 for warm weather treat, this is it!

frozen peanut butter cup 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.  This brand works really well in the recipe!

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?

frozen peanut butter cup pie

What you’ll need for frozen peanut butter cup pie

frozen peanut butter cup pie

How to make it

  1. Preheat oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
  2. Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn’t get ground. Add melted butter and pulse to combine.
  3. Add to greased pie pan and press down with your fingers to flatten. You can lie 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. Taste and adjust seasonings as needed, adding more honey for added sweetness or a pinch of salt if your peanut butter wasn’t very salted.
  5. Pour the peanut butter mousse filling over crust and place it in the freezer to chill. Once it’s fairly chilled and slightly firm (about 1 hour), prepare your ganache.
  6. Add chocolate chips to a bowl and heat your milk to a low simmer. Then pour over chocolate chips and don’t touch for 5 minutes to allow it to melt. Then stir gently 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. Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the ganache will get clumpy if it sets too long.
  8. Top the ganache with chopped roasted peanuts (and optional crushed graham crackers) and put it back in the freezer to set. 20-30 minutes before serving, remove from freezer and serve. Alternatively, you can chill this in the fridge, but it is much more delicate to slice and serve, but just as delicious.
  9. After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.

More frozen treats you’ll love

frozen peanut butter cup pie

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 made with 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
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
  • 1/2 cup creamy salted natural peanut butter
  • 1/4 cup honey
  • 3/4 cup full fat coconut milk OR coconut cream, chilled overnight
  • 1 cup dark chocolate chips
  • 1/3 cup milk of choice

Instructions

  • Preheat oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
  • Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn’t get ground. Add melted butter and pulse to combine.
  • Add to greased pie pan and press down with your fingers to flatten. You can lie 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. Taste and adjust seasonings as needed, adding more honey for added sweetness or a pinch of salt if your peanut butter wasn’t very salted.
  • 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), prepare your ganache.
  • Add chocolate chips to a bowl and heat your milk to a low simmer. Then pour over chocolate chips and don’t touch for 5 minutes to allow it to melt. Then stir gently 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.
  • Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the ganache will get clumpy if it sets too long.
  • Top the ganache with chopped roasted peanuts (and optional crushed graham crackers) and put it back in the freezer to set. 20-30 minutes before serving, remove from freezer and serve. 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.
Frozen Peanut Butter Cup Pie

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

Heather

*Originally published in July 2014. Updated June 2021.*

You may also like

Leave a Comment

Recipe Rating