Frozen Peanut Butter Cup Delight

This frozen peanut butter cup pie is the ultimate crowd pleaser for anyone who loves the chocolate peanut butter combo. Creamy mascarpone and fluffy whip blend with sweetened condensed milk for a silky filling, all set inside a crunchy chocolate cookie crust and cloaked in rich ganache. It is a showstopper dessert built for sharing with friends on a hot day or turning any gathering into a celebration.

Ingredients

• Chocolate cookie crumbs: give the crust its chocolatey snap use a crisp cookie like Oreos without the cream filling for best flavor
• Melted butter: helps the cookie crumbs hold together use real butter for best taste
• White sugar: adds sweetness and crispness to the crust fine grain sugar blends in evenly
• Whipping cream: makes the filling light and airy always use cold heavy cream for best volume
• Icing sugar: sweetens the cream and dissolves smoothly check for no lumps
• Vanilla extract: lifts the flavor go for pure vanilla if you can find it
• Sweetened condensed milk: brings luscious texture and creamy sweetness check the can for no dents or rust
• Mascarpone cheese: delivers extra richness choose one with no added thickeners
• Peanut butter: brings classic flavor make sure it is creamy not natural style for smoothest results
• Semi sweet chocolate chips: melt into a glossy topping pick a recognized brand for easy melting
• More whipping cream for the ganache: binds it together warm until steamy but not boiled for ideal texture

Step-by-Step Instructions

Prepare the Pan:

Lightly grease and line the bottom and sides of a nine inch springform pan with parchment then give the parchment a quick grease as well so serving is a breeze

Mix and Shape the Crust:

Combine the cookie crumbs melted butter and sugar with a fork until evenly moistened Press this mixture firmly into the bottom and most of the sides of your pan building up the edge for a thick shell Place in the freezer to set

Whip the Cream:

In a cold mixing bowl whip the cup of cream icing sugar and vanilla to firm peaks This takes several minutes on medium speed Stop when the cream holds its shape when you lift the beaters

Blend Filling:

Slowly add sweetened condensed milk to your whipped cream beating on low Then add mascarpone and peanut butter Beat the mixture until totally smooth and everything is evenly combined Do not overmix or it may lose airiness

Freeze the Pie:

Pour the creamy filling into the prepared crust and smooth the top Cover and freeze for at least six hours or overnight for a perfectly sliceable texture

Make the Ganache:

When the pie is fully frozen melt the chocolate chips with the second measure of hot cream stirring until glossy and smooth Set aside a spoonful if you like to drizzle later

Finish and Serve:

Spread the ganache onto the pie while it is still frozen working quickly before it firms Return the pie to the freezer When you are ready to serve let it sit for a few minutes at room temperature to make slicing easy Garnish with more whipped cream chocolate drizzle or roasted peanuts if you like

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Peanut butter is the star here and I sometimes swirl in a little crunchy peanut butter just for extra texture My kids always sneak the first slice when this comes out for summer birthdays

Storage tips

Wrap the pie well with plastic once frozen and store it in the coldest part of your freezer. It stays fresh for up to a week. For longer storage slice and wrap individual portions to make grab and go treats that defrost in just a few minutes on the counter.

Ingredient substitutions

If you do not have mascarpone you can use full fat cream cheese for a slight tang. Almond butter or hazelnut spread works instead of peanut butter for a twist. For the crust try chocolate graham crackers or any crisp chocolate wafer.

Serving suggestions

Add a sprinkle of sea salt over the chocolate ganache for a gourmet flavor. For a party cut the pie into small wedges and serve with cold milk or iced coffee. Top with crushed peanut butter cups or chopped nuts for an extra celebration feel.

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Cultural context

Peanut butter and chocolate is a classic American pairing and this pie is inspired by popular peanut butter cup candies. It is an any occasion treat that feels nostalgic and fun and is also cool enough for hot weather dessert tables.

Recipe FAQs

→ What type of cookie works best for the crust?

Chocolate sandwich cookies or chocolate wafer cookies are ideal for a sturdy, flavorful base.

→ Can I substitute mascarpone cheese?

Cream cheese can replace mascarpone for a slightly tangier filling, though the texture remains creamy.

→ How long does the dessert need to freeze?

It's best frozen for several hours or overnight to ensure firm slices and easy serving.

→ Can I use natural peanut butter?

Natural peanut butter can be used, but mixing well is essential to avoid oil separation.

→ What’s the secret to smooth ganache?

Use heated cream to melt chocolate chips gently, stirring until completely smooth and glossy.