Yields: 8 servings
Prep time: 25 minutes
Freeze time: 4-6 hours
Calories: Approx. 606 kcal per serving
A decadent frozen dessert featuring a simple graham cracker crust filled with a rich and creamy peanut butter mixture studded with mini chocolate chips. Perfect for peanut butter lovers!
Ingredients
Graham Cracker Crust:
- Scant 2/3 cup (approx. 65g) graham cracker crumbs
- 1/3 cup (approx. 67g) granulated sugar (Simplified: No brown sugar)
- 3 tablespoons plus 1 teaspoon (approx. 48g) unsalted butter, melted
Peanut Butter Filling:
- 1 cup plus 3 tablespoons (approx. 290ml) heavy cream, cold
- 6 oz (170g) cream cheese, softened
- Scant 2/3 cup (approx. 120g) granulated sugar
- 3/4 cup plus 2 tablespoons (approx. 210g) creamy peanut butter
- 2 1/2 teaspoons pure vanilla extract
- Scant 1/4 teaspoon salt (New Addition)
- 3/4 cup plus 2 tablespoons (approx. 140g) mini chocolate chips
Equipment:
- 9-inch pie plate
- Mixing bowls
- Electric mixer (hand-held or stand)
- Rubber spatula
Instructions
- Prepare the Crust: In a medium bowl, thoroughly combine the graham cracker crumbs and 1/3 cup granulated sugar. Pour in the melted butter and stir until all the crumbs are evenly moistened. Press this mixture firmly onto the bottom and about 1-2 inches up the sides of the 9-inch pie plate. Use the bottom of a glass or measuring cup to help create a compact, even crust. Place the prepared crust in the freezer while you make the filling.
- Whip Cream: Pour the cold heavy cream (1 cup + 3 Tbsp) into a chilled mixing bowl. Using an electric mixer with the whisk attachment, beat on medium-high speed until stiff peaks form. Place the bowl of whipped cream in the refrigerator.
- Make Peanut Butter Base: In a separate large bowl, beat the softened cream cheese with the electric mixer until smooth and free of lumps. Add the scant 2/3 cup granulated sugar and the scant 1/4 tsp salt; beat until well combined. Add the peanut butter (3/4 cup + 2 Tbsp) and vanilla extract, mixing on medium speed until fully incorporated and smooth, scraping down the sides of the bowl as necessary.
- Combine Filling: Retrieve the chilled whipped cream from the refrigerator. Add about one-third of the whipped cream to the peanut butter mixture and gently fold it in with a rubber spatula to lighten the base. Then, gently fold in the remaining whipped cream until just combined and no streaks remain – be careful not to deflate the mixture. Gently fold in the mini chocolate chips (3/4 cup + 2 Tbsp) until they are evenly distributed.
- Fill and Freeze: Pour the peanut butter filling into the frozen graham cracker crust, spreading it evenly. Cover the pie loosely with plastic wrap or foil. Place the pie in the freezer for at least 4-6 hours, or until it is completely firm.
- Serve: Once firm, remove the pie from the freezer. For the best texture (firm but sliceable), let it sit at room temperature for about 15-20 minutes before slicing into 8 equal portions. (Tip: If slices are difficult to remove cleanly, briefly dip the very bottom of the pie plate in about 1/2 inch of hot tap water in your sink for 5-10 seconds to slightly loosen the crust.) Serve immediately after slicing.
- Store: Wrap leftover pie tightly and store in the freezer. Thaw slices briefly before serving subsequent times.
Estimated Nutritional Information (Per Serving – 1 of 8)
- Calories: approx. 606 kcal
- Total Fat: approx. 44g
- Saturated Fat: approx. 21g
- Total Carbohydrates: approx. 46g
- Dietary Fiber: approx. 2g
- Total Sugars: approx. 36g
- Protein: approx. 9g* (Recalculated)
- Sodium: approx. 200mg* (Recalculated)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming standard graham crackers, full-fat cream cheese, 35% heavy cream, creamy peanut butter, and mini semi-sweet chocolate chips. Actual values may vary based on specific brands and precise measurements. Recalculation suggests higher protein/sodium than original thought process but overall calories are similar).
