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Frozen Peanut Butter Cup Pie

Servings 16 servings


For the Crust:

  • 26 Oreo cookies
  • 1/2 cup unsalted butter, melted

For the Filling:

  • 1 (8oz) package neufchatel cream cheese
  • 1 cup sweetened condensed milk (almost one 14oz can)
  • 1/4 cup powdered sugar
  • 1/2 cup creamy peanut butter
  • 1 (8oz) tub light cool whip
  • 1 cup mini peanut butter cups, halved (about 6oz in weight)

For the Topping:

  • 1/2 cup milk chocolate chips
  • 1 tsp coconut oil, optional (helps thin the chocolate)
  • 1/2 cup mini peanut butter cups, halved (about 3oz in weight)


  • In a food processor, place Oreos and process until fine crumbs. Transfer to a bowl and stir in melted butter, mix until it starts to clump together and everything looks wet.
  • Press crumb mixture evenly into a pie dish. I like to use the bottom of a measuring cup to press the crumbs down and up the sides of the dish.
  • Freeze the crust for 30 minutes to set.
  • For the filling: In a large bowl, beat the cream cheese and sweetened condensed milk together with an electric mixer until smooth.
  • Mix in the powdered sugar and peanut butter until just combined.
  • Fold in the cool whip and 1 cup of halved mini peanut butter cups. Pour mixture into frozen pie crust. Cover and freeze for 4 hours to overnight (overnight is best).
  • Before serving, melt the chocolate chips and coconut oil in the microwave on half power until just melted. Place melted chocolate into a zip-top bag with the corner cut off. Squeeze chocolate in a zig-zag pattern across the whole pie until all the chocolate is used. It will harden as the frozen pie touches the chocolate. Sprinkle the top with ½ cup of halved mini peanut butter cups. Slice and serve immediately.


*You can optionally add the toppings after a few hours of freezing and then return the pie to the freezer to finish freezing overnight.
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