Frozen Peanut Butter Cup Pie is silky like ice cream, indulgent, and loaded with peanut butter and chocolate goodness.
Peanut butter and chocolate is one of those irresistible combinations that always delivers. I was in a frozen-pie mood and wanted something rich and chocolatey. Using unwrapped mini peanut butter cups makes assembly fast and mess-free, and the result is an over-the-top, decadent pie—perfect for warm days. One slice is satisfying, but this pie is rich enough that 16 servings works well if you want reasonable portions.
The filling combines cream cheese, sweetened condensed milk and peanut butter for an ultra-smooth, slightly tangy frozen filling that resembles soft ice cream. Folded into the mixture and sprinkled on top are halved mini peanut butter cups, so every bite includes pockets of peanut butter and chocolate.
The crust is made from crushed Oreos combined with melted butter, forming a chocolate cookie base that complements the peanut butter filling perfectly. Pressing the crumbs firmly into the pie plate creates a sturdy shell that freezes nicely.
This pie is straightforward to make and freezes well, making it ideal for summer gatherings or when you want an easy, impressive dessert. Slice it straight from the freezer and enjoy the contrast of creamy filling, crunchy cookie crust, and chocolate-peanut butter pieces.
Frozen Peanut Butter Cup Pie
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Ingredients
For the Crust:
- 26 regular Oreo cookies
- ½ cup (113 g) unsalted butter, melted
For the Filling:
- 8 oz (226 g) package Neufchâtel cream cheese
- 1 cup (312 g) sweetened condensed milk
- ¼ cup (30 g) powdered sugar
- ½ cup (132 g) creamy peanut butter
- 8 oz (226 g) tub light Cool Whip
- 1 cup (170 g) mini peanut butter cups, halved (about 6 oz)
For the Topping:
- ½ cup (85 g) milk chocolate chips
- 1 tsp coconut oil, optional (helps thin the chocolate)
- ½ cup (85 g) mini peanut butter cups, halved (about 3 oz)
Instructions
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Make the crust: Process Oreos in a food processor until you have fine crumbs. Transfer crumbs to a bowl, stir in the melted butter, and mix until the crumbs are evenly moistened and begin to clump.
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Press the crumb mixture firmly into a 9-inch pie dish, using the bottom of a measuring cup to compact the crust and bring crumbs up the sides.
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Freeze the crust for 30 minutes to set while you prepare the filling.
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For the filling: In a large bowl, beat the cream cheese and sweetened condensed milk until smooth and lump-free.
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Add powdered sugar and peanut butter, mixing until just combined.
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Fold in the Cool Whip and 1 cup of halved mini peanut butter cups. Pour the filling into the frozen crust, cover, and freeze for at least 4 hours or preferably overnight.
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Before serving, melt the chocolate chips with the coconut oil in short intervals in the microwave until smooth. Transfer melted chocolate to a small bag, snip a corner, and drizzle in a zig-zag over the frozen pie. The chocolate will firm up on contact. Sprinkle with the remaining ½ cup of halved mini peanut butter cups, slice, and serve immediately.
Notes
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