Forget about those frozen Edward’s pies, this frozen peanut butter caramel pie is bound to be a new favorite in your home. Not only does it have a cookie crust and a whipped peanut butter filling, but is also drizzled with caramel and topped with ganache.
The Story Behind my Frozen Peanut Butter Caramel Pie
You probably remember that I’m not a big fan of pie. With that sad, my husband and kids LOVE pie and they especially love this new frozen peanut butter caramel pie. They love it so much, that there were actual tears shed over who got to eat the last piece. My husband won. In fact, he always wins when the last of whatever “treat” there is when there isn’t enough for all of the kids to have some. It’s easier to have dad eat it than it is to listen to all of the kids whine that it isn’t “fair”.
In all honesty though, my kids are straight up SPOILED when it comes to desserts. Every night they ask what’s for treat. If it is the same thing as the night before or if its something store bought, like candy, then they turn their noses up at that.
I guess that’s okay. The idea of raising my kids to be decent and kind human beings who appreciate good food is A-okay in my book.
What I love about this frozen peanut butter pie, is that it’s a quick pie to whip up and doesn’t require a lot of bake time. It was actually an after thought to make this a frozen pie because I had no space in my tiny European fridge. Instead I squeezed it into the tiny European freezer.
My husband has knick-named this pie the Snickers pie. It’s not a bad name! The crust is a non-traditional crust made with chocolate chip cookies. Then for the filling, I mixed together mascarpone cheese, whipped cream, and peanut butter for a rich thick filling. If that’s not enough, then I drizzled and swirled in caramel sauce and then topped it with chocolate ganache and chopped pecans.
Ingredients Needed for my Frozen Peanut Butter Caramel Pie
- Store-bought chocolate chip cookies – I used Chips Ahoy! original cookies. I do not think the chewy option would work well in this recipe.
- Butter – I always use salted butter.
- Peanut Butter- My favorite peanut butter is Jif Natural Creamy Peanut Butter. However, I know everyone is pretty loyal to their peanut butter brand, so use your favorite.
- Mascarpone – This can usually be found near the cream cheese.
- Powdered Sugar
- Whipping Cream
- Chocolate Chips – I highly suggest using semi-sweet unless you really like dark chocolate.
- Caramel Sauce – I use store bought salted caramel. Gasp. I’m not a fan of homemade caramel. It always tastes burnt.
- Pecans – You can purchase chopped pecans, or chop them yourself.
Additional Recipes that You’ll Love
Frozen Peanut Butter Caramel Pie
For the Pie Crust
- 12 crunchy Chips Ahoy! cookies
- ¼ cup butter, melted
- 1 tsp granulated sugar
For the Pie Filling
- 8 oz mascarpone cheese
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 2 cups heavy cream
- ¼ cup caramel sauce
For the Ganache
- 1 cup semi-sweet chocolate chips
- 2 tbsp creamy peanut butter
- ¼ cup heavy cream
- ¼ cup pecans, chopped
- Preheat the oven to 350°.
For the Crust
- In a food processor, blend the cookies until they are a fine crumb. Then add in the melted butter and sugar and pulse together until it starts to combine together a little bit.
- Press the crust into the bottom of your pie plate. Bake for 9 minutes.
- Once the crust is completely cooled, start on the pie filling.
For the Pie Filling
- In a mixing bowl, whip your two cups of heavy cream until stiff peaks form.
- In a different mixing bowl, combine together the mascarpone, peanut butter, and powdered sugar until it is well combined.
- Slowly fold in the whipped cream into the peanut butter/mascarpone mixture. Be careful not to over mix. You still want to keep your whipped cream light and fluffy.
- Once it is all combined, spoon the filling into the cooled crust. Drizzle the caramel sauce on top and then use a spoon to swirl it into the filling.
- Store in the freezer until your ganache is ready.
For the Ganche
- In a microwave safe container, heat the ¼ cup of heavy cream for about 1 – 1½ minutes, or until it's hot but not boiling.
- Remove from the microwave, and pour in the chocolate chips and peanut butter. Let it sit for about 5 minutes and then stir well to combine all of the ingredients. I like to let it cool for 10-15 minutes at this point, so it doesn't melt the pie filling.
- Once cooled, pour on top of the pie and use an offset spatula to spread evenly.
- Finally, sprinkle on the chopped nuts.
- This can be eaten straight from the fridge, but I highly recommend freezing it. If you are choosing to freeze it, like you should, remove it from the freezer about 10 minutes before serving.