Frozen Peanut Butter Cup Pie

Prep Time: 20 minutes
Freeze Time: 4+ hours
Total Time: 4 hours 20 minutes
Servings: 8–10
Difficulty: Easy

Prepare the crust: In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch (23 cm) pie pan. Chill in the refrigerator for 15–20 minutes while you prepare the filling.
Make the peanut butter filling: In a large bowl, beat the peanut butter and cream cheese together until smooth and creamy. Add powdered sugar and vanilla extract, beating until fully combined.
Fold in whipped cream: Gently fold the whipped cream into the peanut butter mixture until fully incorporated, creating a light and airy filling.
Add peanut butter cups: Fold in chopped mini peanut butter cups, reserving a few pieces for garnish if desired.
Assemble the pie: Spoon the filling into the chilled crust and smooth the top with a spatula. Cover the pie with plastic wrap and freeze for at least 4 hours, preferably overnight, until firm.
Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour over the chopped chocolate in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth. Allow the ganache to cool slightly before drizzling over the frozen pie.
Garnish and serve: Top with reserved peanut butter cup pieces and chocolate shavings if desired. Slice with a sharp knife, warming the blade slightly in hot water for clean cuts. Serve immediately, straight from the freezer.

Nut-Free Option: Replace peanut butter with sunflower seed butter and use allergy-friendly chocolate cups.
Chocolate Lovers: Add a layer of chocolate ganache inside the pie before freezing for an extra decadent treat.
Mini Pies: Use a muffin tin or tart pans to make individual frozen peanut butter cups.
Crunchy Texture: Sprinkle crushed pretzels or chocolate cookies on top for added crunch.

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