Frozen Peanut Butter Cup Pie

4.40 from 63 votes

A no bake pie that's easy to make

Prep Time15

freezing time2

Total Time15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 497kcal

1. In a food processor, combine the cashews, coconut, and cacao powder and pulse until finely chopped and combined. Add the butter and pulse until the crust is moist. The dough should stick together when squeezed into a ball with your hands.
2. Press the crust into an 8-9 inch tart pan, using your finger to press the dough up the sides. Place the pan in the freezer and freezer for 15 minutes.
3. Meanwhile, make the filling. In a food processor, combine the peanut butter, dates, and vanilla and pulse until completely smooth and creamy.
4. In a large mixing bowl, whip the cream until stiff peak form. Gently fold the whipped cream (and greek yogurt if using half and half) into the peanut butter mix until no streaks remain. Alternately, you can just add the whipped cream to the food processor and pulse until combined. Remove the tart pan from the freezer and spread the filling inside. Place in the freezer.
5. In a microwave safe bowl, microwave the chocolate and milk on 30 second intervals stirring after each, until melted and smooth. Spread the chocolate over the peanut butter layer. Cover and freeze until firm, about 1-2 hours. Let the pie sit 10 minutes before serving. Top as desired. Enjoy!

makes one (9 inch) pie

1-2 hours freezing time required