Frozen Peanut Butter Cup Pie (Print Format)
Creamy peanut butter and mascarpone filling in a chocolate crust, topped with smooth ganache.
# Ingredients:
→ Crust
01 -
2 2/3 cups chocolate cookie crumbs
02 -
2/3 cup melted butter
03 -
3 rounded tablespoons white sugar
→ Filling
04 -
1 cup whipping cream
05 -
2 tablespoons icing sugar (powdered sugar)
06 -
1 teaspoon vanilla extract
07 -
10 ounces (300 ml) sweetened condensed milk
08 -
1 cup mascarpone cheese
09 -
3/4 cup peanut butter
→ Chocolate Ganache Topping
10 -
2 cups semi-sweet chocolate chips
11 -
2/3 cup whipping cream, heated to almost boiling
# Steps:
01 -
Lightly grease and line the bottom and sides of a 9-inch springform pan with parchment paper. Lightly grease the parchment paper as well.
02 -
Mix together the chocolate cookie crumbs, melted butter, and white sugar. Press the mixture into the bottom and 3/4 of the way up the sides of the prepared pan. Set aside.
03 -
Whip the whipping cream, icing sugar, and vanilla extract to firm peaks. Gradually beat in the sweetened condensed milk, followed by the mascarpone cheese and peanut butter. Pour the mixture into the prepared crust and freeze for several hours or preferably overnight.
04 -
Melt the semi-sweet chocolate chips and scalded whipping cream together in a double boiler. Reserve a small amount of the mixture for drizzling if desired, then spread the rest evenly over the top of the frozen pie. Return to the freezer until ready to serve.
05 -
Before serving, garnish the pie with whipped cream, a drizzle of the reserved chocolate ganache, and roasted peanuts as desired.
# Tips:
01 -
For best results, chill the pie overnight to allow it to fully set before serving.