Peanut Butter Pie Ii

This frozen peanut butter pie has a filling that tastes like peanut butter cheesecake ice cream. Cream cheese whipped light, blended with peanut butter and powdered sugar, loosened with milk, then folded with whipped topping and spooned into a graham cracker crust. Freeze until firm and you’ve got a sliceable, creamy frozen dessert.

The cream cheese is what gives this filling its structure and richness. Whipping it first until light and fluffy before adding the peanut butter ensures a smooth, lump-free base. Cold or under-whipped cream cheese leaves dense pockets that won’t freeze evenly and create a grainy texture.

Half a cup of peanut butter provides strong, unmistakable peanut flavor without making the filling too thick to fold the whipped topping into. The powdered sugar dissolves instantly into the cream cheese base (granulated sugar would stay gritty in a no-cook filling like this).

Adding the milk gradually while beating keeps the filling smooth and prevents it from splitting. Too much milk at once can cause the cream cheese to curdle. Add it in a slow stream with the mixer running.

Garnish with chopped peanuts before freezing so they stick to the surface. They add a salty crunch that contrasts the sweet, creamy filling.

Chef Tips

• Bring the cream cheese fully to room temperature before whipping. Cold cream cheese won’t aerate properly and the filling will be dense instead of light.
• Use creamy peanut butter, not chunky. Chunky peanut butter creates uneven texture in the smooth filling.
• Let the pie sit at room temperature for 10 minutes before slicing. A knife dipped in hot water makes the cleanest cuts.
• This keeps in the freezer for up to a week, well wrapped in plastic to prevent freezer burn.

Variations

• Chocolate drizzle: Melt chocolate chips and drizzle over the frozen pie before serving for a chocolate-peanut butter combination.
• Cookie crust: Use a crushed Oreo cookie crust instead of graham cracker for a chocolate-peanut butter base.