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    Home » Recipes » Desserts & Sweet Treats

    Frozen Peanut Butter Chocolate Chip Pie

    Published: Jul 18, 2017 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Frozen Peanut Butter Chocolate Chip Pie - Made with So Delicious Dairy Free Cookie Dough Frozen Dessert and a few extra ingredients, this cool creamy pie comes together easily and tastes like a frozen snickers bar. You are going to LOVE this! Kid friendly, adult approved. Gluten free and Vegan!

    Made with So Delicious Dairy Free Frozen Dessert and a few extra ingredients, this cool creamy pie comes together easily and tastes like a frozen snickers bar. You are going to LOVE this!

    Slice of chocolate chip peanut butter pie being lifted from the whole pie with a spatula.

    What screams summer more than ice cream? Nothing! The kids beg for it all the time and I’m more than happy to give in once in awhile.

    I usually make homemade ice cream, or nice cream, as its come to be called. My Chocolate Dairy Free Ice Cream is their favorite…and it’s no churn! But I’m also a sucker for the delicious store bought dairy free options that are available these days.

    It’s never been easier to be plant based and still enjoy all the flavors and textures that you’re used to. This Frozen Peanut Butter Chocolate Chip Pie is the kids’ new favorite treat and I can’t say I blame them. You’re gonna love it too!

    Frozen Chocolate chip peanut butter pie, with one slice cut, topped with chocolate chips and caramel drizzle.

    Chocolate Peanut Butter Heaven

    Chocolate + Peanut Butter + Caramel + Ice Cream = serious bliss on your taste buds!

    My favorite candy bar growing up was Snickers. I could eat those 2 at a time (eek!). I can’t even begin to remember that last time I ate one of those candy bars, but I still love the perfect combination that is peanuts, chocolate, and caramel!

    This cool and creamy chocolate chip pie brings all of those favorite childhood flavors back to life. The peanutty crust stays soft even when frozen and resembles the texture of chewy nougat. The luscious filling has the perfect balance of peanut butter and sweetness with little bits of chocolate running throughout. The CocoWhip, caramel drizzle good enough to eat straight from a spoon, crushed peanuts and chocolate chips bring it all together into decadent pie glory.

    The caramel drizzle, by the way, is made with more ice cream!!

    Slice of Chocolate Peanut Butter Frozen Pie on a white marble slab.

    So Delicious Dairy Free

    You guys already know how much I love So Delicious Dairy Free.

    Last summer, I brought you two delicious sweet treats using their frozen dessert products – my Sugar Cookie Sandwiches with Salted Caramel Frozen Dessert and my Strawberry Lemonade Ice Cream Cake, which was my submission into the 2016 summer contest hosted by Go Dairy Free.

    And this past January, I showed you how to make an Easy White Bean Salad using So Delicious Unsweetened Yogurt Alternative.

    All of So Delicious Dairy Free’s products are certified vegan and Non-GMO Project verified!

    Fork holding one bite of frozen dessert pie next to the rest of the slice of pie
    Slice of chocolate chip pie with a bite taken out.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Slice of frozen chocolate chip pie with a bite taken out with a fork.

    Frozen Peanut Butter Chocolate Chip Pie

    Frozen Peanut Butter Chocolate Chip Pie – Made with So Delicious Dairy Free Frozen Dessert and a few extra ingredients, this cool creamy pie comes together easily and tastes like a frozen snickers bar. You are going to LOVE this!
    5 from 5 votes
    Print Rate
    Course: Dessert
    Cuisine: dairy free, gluten free, vegan
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 12
    Calories: 408kcal
    Author: Jenn Sebestyen

    Ingredients

    For the Pie:

    • 2 cups raw unsalted peanuts
    • 10 Medjool dates
    • 3 tbsp unsweetened cocoa powder
    • 2-4 tbsp water (as needed)
    • 2 pints So Delicious Coconut Milk Non Dairy Frozen Dessert in Cookie Dough flavor
    • ¾ cup natural peanut butter
    • 1 cup So Delicious CocoWhip (softened)

    For the Peanut Butter Caramel:

    • ½ cup So Delicious Coconut Milk Non Dairy Frozen Dessert in Vanilla Bean flavor (the So Delicious cashew milk variety of vanilla will also work)
    • ¼ cup pure maple syrup
    • ¼ cup natural peanut butter
    • 2 tbsp water (to thin, if needed)

    Toppings:

    • chopped raw unsalted peanuts
    • dairy free chocolate chips

    Instructions

    For the Crust:

    • Line the bottom of a 9-inch springform pan** with a circle of parchment paper cut to fit. Set aside.
    • To the bowl of a food processor, add 2 cups peanuts, dates, and cocoa powder and pulse until combined. Add water 1 tbsp at a time, if needed, to help the mixture come together. It should hold together easily when pressed into a ball. 
    • Press the mixture into the bottom of the prepared springform pan. You can press the mixture up onto the sides of the pan too if you wish so it resembles a pie crust more – I did – or you can just make an even layer on the bottom. 
    • Place in the freezer while you prepare the filling.

    For the Ice Cream Filling:

    • Place the cookie dough ice cream and ¾ cup peanut butter into the bowl of the food processor (just rinse it out from the crust – no need to thoroughly clean it). Blend until combined and smooth.
    • Pour the ice cream filling into an even layer on the already prepared crust. Place back in the freezer to set.

    For the CocoWhip Layer:

    • While the pie is setting up in the freezer, take the CocoWhip out of the freezer and let it soften until spreadable. Mine took about 20 minutes or so. 
    • Once softened, spread the CocoWhip into an even layer over the ice cream filling. Set the pie back in the freezer for several hours (or overnight) to set.

    For the Peanut Butter Caramel (makes about 1 cup – you probably won’t need it all*):

    • In a small saucepan over medium-low heat, whisk the ½ cup of vanilla ice cream, maple syrup, and ¼ cup peanut butter until smooth. Add water 1 tbsp at a time to thin if needed.
    • Set aside to cool slightly.

    For Serving:

    • When ready to serve, drizzle the caramel sauce over the pie and sprinkle with chopped peanuts and chocolate chips. 
    • Cut into slices and enjoy!

    Notes

    *You likely won’t use all of the caramel for drizzling over the pie. As luck would have it, you’ll also have some vanilla ice cream leftover. Vanilla ice cream + caramel sauce = delicious dairy free treat! You could also use the leftover caramel for dipping apples or graham crackers or just licking off of a spoon!
    **You could use a regular pie plate for this recipe too, but I find it easier to cut and remove the slices from a springform pan.
    ***Nutrition facts calculated without caramel drizzle or crushed peanuts and chocolate chips on top since the amount used will vary.
     
     
     
     
     

    Nutrition

    Calories: 408kcal | Carbohydrates: 41g | Protein: 10g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 77mg | Potassium: 147mg | Fiber: 9g | Sugar: 25g | Calcium: 40mg | Iron: 1.3mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Comments

    1. Kay Hughes says

      September 20, 2018 at 5:52 am

      This is an exact recipe that what I was looking for. Thanks for sharing the amazing recipe with us! that is very simple and easy to cook and I am always searching for new recipes like this.5 stars

      Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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