Peanut Butter “Ice Cream” Pie with Chocolate Cookie Crumb Crust

Peanut Butter “Ice Cream” Pie with Chocolate Cookie Crumb Crust

My style of cooking is generally a little lighter and less decadent than this pie but I had to keep in mind that this pie is for Father’s Day. Rich and decadent works when it comes to celebrating Dads. 

This recipe is a variation on the chocolate peanut butter dessert that my mom made every summer. I distinctly remember her using a frozen whipped topping instead of heavy cream. If that’s your preference, use 2 to 2 1/2 cups. 

To make the crust, I used my gluten-free chocolate cookie recipe. Use any chocolate cookie or substitute graham crackers. 

You can make this pie several days ahead of the big celebration and keep it in the freezer. Sit it out at room temperature for 30 – 45 minutes before serving. 

  • Yield:8-10 servings
  • Prep Time:30 minutes
  • Cook Time:N/A
  • Total Time:2 hours 30 minutes

Supplies

food processor

Ingredients

For the crust:

1 1/4 cups (5 ounces) gluten-free chocolate cookie crumbs 

1 tbsp powdered coconut palm sugar* 

1/4 cup unsalted butter, melted 


For the pie: 

1 (8 ounce) package light cream cheese, at room temperature 

3/4 cup water 

1 cup Peanut Butter & Co. Old Fashioned Smooth

1/2 cup powdered coconut palm sugar 

1 cup + 2 tablespoons heavy whipping cream, divided 

1 tbsp confectioners’ sugar 

1/4 tsp kosher salt 

Directions

  1. For the crust: Put cookie crumbs and 1 tablespoon powdered coconut palm sugar in the bowl of a food processor fitted with a steel blade. Pulse to combine. Add melted butter and pulse until a dough forms. 

  2. Transfer chocolate crumb dough to an 8-inch pie plate. Use waxed paper to press the crust evenly into the bottom and up the sides. Refrigerate until ready to use. 

  3. For the pie: Beat the cream cheese on high speed until light, then beat in Peanut Butter & Co. Old Fashioned Smooth and powdered palm sugar. The mixture will be crumbly. Beat in two tablespoons of heavy cream until it becomes smooth.

  4. In a separate bowl, beat the remaining 1 cup of heavy cream until medium peaks form. Stir 1/4 of the whipped cream directly into the peanut butter mixture. Fold in the remaining whipped cream in 2 to 3 additions. 

  5. Turn the peanut butter filling into the chilled pie crust. Freeze for at least 2 hours or up to several days before serving.

Cook Notes

Freeze for 2 hours

Tags: Dessert Gluten-free Peanut Butter & Co. Pie Snack Summer Sweet Sweets

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