First, a brief complaint. I hate when recipes call for “chocolate wafer” cookies. There are two kinds of chocolate wafer cookies and the recipe never says which, so I have to read through the recipe and try to deduce which it is talking about. This drives me mad. Several times I have just tossed a recipe because I couldn’t be bothered figuring out which type of chocolate wafer cookie they wanted. For today’s recipe I was able to figure it out, and it’s the Nabisco (round chocolate disc) version.
Now that I’ve gotten that off of my chest, we may move on. Today’s recipe is for a Peanut Butter Icebox Pie. I have found that many so-called icebox pies still call for a baked crust, which in my opinion partially defeats the purpose if you’re looking to keep your oven off in the heat of the summer. This one has zero baking, so I will definitely keep it in mind this summer when the temperatures are high.
A word of warning: the crust gets really hard. Hard, as in my boss broke the tip off of a knife when he was cutting it. (He refused to let it thaw out just a bit first, so it’s his own fault.) You can deal with it, but next time I make them I will probably take the extra prep time to actually make these in individual cheesecake tins rather than in a pie dish so that there is no struggle with the cutting.
Last but not least, the recipe concludes with an optional hot fudge sauce. I didn’t make this (and the calories noted don’t account for it), but I wanted to include it for you chocolate lovers.
Peanut Butter Icebox Pie
30 chocolate wafer cookies (the Nabisco kind)
1 T sugar
6 T unsalted butter, melted
- Grind cookies to a powder in a food processor. Transfer to a bowl and stir in sugar and butter until well combined.
- Press crumb mixture into the bottom and up the sides of a 9-inch pie pan (or individual cheesecake tin).
- Refrigerate for a bit to firm the crust.
½ c (3 oz) semisweet chocolate chips
½ t light corn syrup
8 oz cream cheese, room temperature
1 c creamy peanut butter
2 T vanilla extract
¾ c brown sugar, firmly packed
1 ½ c heavy cream
- Melt chocolate chips in microwave or in a double boiler. Stir in corn syrup. Drizzle chocolate in a thin layer over the bottom of the chilled pie crust. Return to refrigerator.
- In an electric mixer, combine cream cheese, peanut butter, vanilla, and brown sugar until well combined. Set aside.
- In another bowl, whisk cream until soft peaks form. Gently fold together peanut butter mixture and cream until evenly combined.
- Pour mixture into prepared crust and freeze for at least 4 hours.
- Store covered in the freezer for up to 3 days.
Optional Hot Fudge Sauce
6 oz milk chocolate, finely chopped
6 oz dark chocolate, finely chopped
1 c heavy cream
¼ c light corn syrup
- Bring cream to a simmer over medium heat. Stir in corn syrup.
- Remove from heat and pour over chocolate. Allow to sit for 2 minutes, and then whisk until smooth.
- Serve on top of pie.
- Cooled sauce can be covered and stored in the refrigerator for 3 days. Reheat in microwave at 30 second intervals.
Calories (not including hot fudge): 500 (for your naughty days)