Frozen Peanut Butter Cloud Pie Recipe
This pie is the perfect treat, whether it’s a hot summer day or the middle of winter. Everyone who has tasted it has raved about it for dayssssss.
Serving8
Ingredients
Cookie Crust:
- 25 oreo cookies
- 5 Tablespoons butter (unsalted)
Peanut Butter Filling:
- 8 ounces cream cheese, softened
- 1 cup peanut butter (creamy)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
Topping:
- semi-sweet mini chocolate chips
- chocolate sauce for drizzle
Instructions
- To make the crust, crush your cookies in a food processor until they are fine crumbs (you can also put the cookies in a gallon-sized resealable bag and crush with a rolling pin).
- Dump the cookie crumbs into a bowl and mix with melted butter.
- Press the cookie mixture into the bottom of a 9" pie pan, making sure to go up the sides of the pan.
- Place crust in the fridge and let chill for at least 30 minutes before adding filling.
- To make the pie filling, beat the cream cheese and powdered sugar together in a large bowl. Add in the peanut butter and the vanilla, then mix again.
- In a separate bowl, whip the heavy whipping cream (I used an electric mixer) until stiff peaks start to form. Fold the whipped cream into the peanut butter mixture until well-combined.
- Pour peanut butter filling into the cookie crust and place in the freezer for at least 3 hours.
- Remove pie from freezer about 10 minutes before you are ready to serve it to allow it to thaw just enough that you can easily cut it.
- Top with chocolate chips and drizzle with chocolate sauce when serving.
Notes
- Make sure to let pie Freeze for at least 3 hours to make sure it sets up properly.
Nutrition
Calories: 699 kcal · Carbohydrates: 51 g · Protein: 13 g · Fat: 52 g · Saturated Fat: 23 g · Trans Fat: 1 g · Cholesterol: 95 mg · Sodium: 472 mg · Potassium: 397 mg · Fiber: 3 g · Sugar: 35 g · Vitamin A: 1032 IU · Vitamin C: 1 mg · Calcium: 95 mg · Iron: 4 mg