Frozen Peanut Butter Cheese Pie

I make this quite often, a peanut butter pie that is easy, quick, and perfect for the peanut butter and chocolate lover! If you read this post until the end you will find an interesting version for the crust.



My baby boy was born on June 19th, 1982 and he loves Peanut Butter Pie, so 29 years later Happy Birthday, Curt and still making his favorite desserts!!

Ingredient to Make This Peanut Butter Pie

Scroll down to the recipe card for the exact measurements

• butter
• semi-sweet chocolate chips
• chocolate rice Krispie cereal
• cream cheese, softened
• sweetened condensed milk
• creamy peanut butter
• vanilla
• Baileys Irish Cream
• whipped topping
• hot fudge sauce
• garnish with peanut butter cups, chocolate syrup

Other Options:

1. Use a store-bought pie crust
2. Use caramel ice cream topping
3. Use real whipped cream
4. Use reeses pieces instead of peanut butter cups
5. Use crunchy peanut butter instead of creamy

                              Curt making the Traditional Sunday Sauce the next generation 

Other Pies We Love

Strawberry Cream Pie

Chocolate Skillet Pie

Tips:

• Make sure the topping is thawed
• Store pie covered in the freezer
• This can be made ahead of time up to 1 week

Print

Frozen Peanut Butter Cheese Pie

Yield: 10

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

This is a peanut butter cream pie with a Rice Krispie crust. The filling also has bailey Irish cream in it. A decadent delicious dessert.

Ingredients:

• Crust
• 6 tablespoons butter
• 1 1/2 cups semi-sweet chocolate chips
• 2 1/2 cups chocolate rice Krispie cereal
• Note: you can also use an Oreo Cookie Crust premade and store bought
• Filling:
• 1 (8 ounces) package cream cheese, softened
• 1 cup sweetened condensed milk
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla
• 2 tablespoons Baileys Irish Cream
• 8oz small tub of frozen whipped topping, thawed
• Topping:
• 2 tablespoons hot fudge sauce or more
• garnish with peanut butter cups, chocolate syrup

Instructions:

1. Directions
2. In a medium microwave-safe medium-size bowl, melt butter and chocolate chips. 
3. Stir together until combined. Add cereal and stir well combined. 
4. Place the freezer-proof pie plate lined with parchment paper (easier to remove to cut) place in the freezer or (you can also use this in a 9-inch springform pan lined with parchment paper) while making the filling.
5. In a bowl beat cream cheese until fluffy using an electric beater. Pour in the sweetened condensed milk and add the peanut butter. Mix until evenly combined. 
6. Add vanilla, Baileys, and mix.
7. Gently fold in the whipped cream and evenly blend the mixture. Pour filling into the crust.
8. Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle on top.
9. Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with syrup drizzled over the top and peanut butter candy bars

https://www.whatscookinitalianstylecuisine.com/2011/06/frozen-peanut-butter-cheese-pie.html

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