Thick, rich, ultra-peanut buttery, chocolate-laden desserts are what my dreams are made of. 
Bonus points if they’re made with simple, high quality ingredients like oats, almonds, maple syrup, peanut butter, and dark chocolate so they taste good and are actually pretty darn good for us, too.
Let’s do this thing.
I just spent the last hour typing up a looooong post full of details about my weekend, the hilarious yet annoying fact that Kevin keeps turning to me and asking “pie time?” throughout the day in an attempt to trick me into eating this pie for breakfast, lunch, and dinner, and the irony of renting a house for our wedding anniversary weekend in the town we just moved out of. And then I deleted the whole thing because do you really want to spend your Monday morning reading about the random goings-on of my life?
No. The answer is no. But you do need this pie, preferably today. So, instead of boring you with the nonsensical details of my life, I’m leaving you with this recipe. And the note that your life will be infinitely more enjoyable if there is a Peanut Butter Cup Pie in the freezer.
Preferably one with a chocolate cookie-like crust (made with almonds and oats!), a thick, peanut butter layer in the middle, and a generous drizzle of dark chocolate on top. A handful of crushed up salty peanuts on top doesn’t hurt, either.
If you happen to be of the vegan or gluten free persuasion, this pie checks both of those boxes. Or maybe you’re a die-hard peanut butter cup lover, in need of a cold treat on a hot summer day. Perhaps you need a dessert to bring to a summer get-together this week? Or you need to make yourself a dessert that you can stash in the freezer and conveniently not tell the rest of your family about so they don’t eat it all before you get a chance to fully appreciate it. Whatever the case, this frozen pie is for you. And you. And you. And you. And me, because, let’s face it, I need pies for all of those reasons and more.
Happy Monday, Friends! Let’s stock our freezers with Peanut Butter Cup Pies, do a happy dance, and enjoy these long, hot, glorious days of summer.
Frozen Peanut Butter Cup Pie
Ingredients
Crust
- 1 cup almond meal*
- 1 cup oat flour*
- 1/4 cup cocoa powder
- 3 Tablespoons melted coconut oil
- 3 Tablespoons maple syrup
- 1/2 teaspoon vanilla
- a pinch of salt
Filling
- 1 cup creamy unsweetened peanut butter
- 1/3-1/2 cup maple syrup or honey based on your preferred sweetness level
- 2 teaspoons vanilla extract
- a pinch of salt
- 1 cup coconut cream from 1-14 ounce can full-fat coconut milk, chilled overnight**
Topping
- 1/2 cup chopped dark chocolate or chocolate chips
- 1/3 cup canned coconut milk
- salted peanuts optional, to sprinkle on top
Instructions
- 1. Line any 8-inch round pan with parchment paper and make sure there is space cleared in your freezer where it can sit. You could use a spring-form pan, an actual pie plate, or a cake pan.
- 2. Put all crust ingredients into a small mixing bowl and stir well to combine. The crust should be the consistency of wet sand.
- 3. Dump the crust into the prepared pan, and press down to form an even layer of crust on the bottom. Note: this isn't enough crust to go up the sides of the pan. Just form a bottom layer. Transfer the pan to the freezer to firm up while you make the filling.
- 4. In the same bowl you mixed the crust in, stir together the peanut butter, 1/3 cup of maple syrup or honey, vanilla, and salt. Taste and add more honey/maple syrup, if needed.
- 5. Open your cold can of coconut milk, and scrape out the thick cream that has separated from the liquid. Measure 1 cup of coconut cream, and add it into the peanut butter mixture. Whisk until smooth. Save any extra coconut cream and/or liquid in the can for making smoothies or for melting the chocolate for the topping.
- 6. Remove the crust from the freezer, and pour in the peanut butter filling. Use a spoon or spatula to create a smooth, even layer. Put back in the freezer for at least an hour before serving.
- 7. Finally, put the chocolate and coconut milk in a microwave-safe container and heat in 30-second intervals, stirring in between, until just melted. Let cool until just barely warm, but still spreadable, and spread over the pie. You can either spread a thin layer, or drizzle it on like I did in the pictures. Top with chopped salted peanuts, if using, and put back in the freezer to harden.
- 8. This pie will last in the freezer, covered, for up to a month. Because of the fat content of peanut butter, this won't ever freeze completely solid, making it easy to slice and eat anytime!
Notes
**Using cold, canned, full-fat coconut milk is essential here, since we are just scraping off the solid layer of cream and leaving behind the water in the can. I have the best luck with Whole Foods' 365 Organic brand of coconut milk. As long as you chill it for 6-8 hours, it should solidify in the fridge.