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Baskin Robbins Peanut Butter Pie

Baskin Robbins Peanut Butter Pie
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This creamy, no-bake peanut butter pie captures the iconic flavor of Baskin Robbins in a rich, frozen dessert. A crunchy chocolate cookie crust holds a velvety peanut butter filling, topped with whipped cream and drizzled with chocolate syrup for an indulgent treat.

Ingredients

Scale
  • 1 1/4 cups chocolate cookie crumbs (from about 12 chocolate sandwich cookies, finely ground)
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 cups heavy cream, cold
  • 1/2 cup creamy peanut butter (no-stir, unsweetened type)
  • 4 ounces cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chocolate syrup (for drizzling)
  • 1/4 cup chopped peanuts (optional, for garnish)

Instructions

  1. To make the crust, combine 1 1/4 cups chocolate cookie crumbs and 3 tablespoons melted butter in a small bowl. Stir until the crumbs are evenly moistened; the mixture should hold together when pressed.
  2. Divide the crust mixture among four 4-ounce ramekins or a single 9-inch pie pan. Press firmly into the bottom and up the sides using the back of a spoon. Refrigerate while preparing the filling; the cold helps the crust set.
  3. In a large mixing bowl, beat 1 1/2 cups cold heavy cream with an electric mixer on medium speed until soft peaks form, about 3-4 minutes. You should see the cream thicken and hold shapes that gently fold over. Set aside.
  4. In a separate medium bowl, beat 4 ounces softened cream cheese with 1/2 cup creamy peanut butter until smooth and lump-free, about 2 minutes on medium speed. Scrape the sides of the bowl to ensure even mixing.
  5. Add 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract to the peanut butter mixture. Beat on low until incorporated, then increase to medium and mix for 1 minute until creamy. The mixture will be thick.
  6. Gently fold one-third of the whipped cream into the peanut butter mixture using a rubber spatula. This lightens the base, making it easier to incorporate the remaining cream without deflating.
  7. Add the remaining whipped cream and fold gently until no white streaks remain. The filling should be uniform and airy. Do not overmix, or the cream may lose volume.
  8. Spoon the filling into the prepared crusts, dividing evenly. Smooth the tops with a spatula. Drizzle 1 tablespoon chocolate syrup over each pie (or 1/4 cup total if using one large pan). Optionally, sprinkle with chopped peanuts.
  9. Freeze for at least 4 hours, or until firm. The filling should be solid enough to slice. For individual ramekins, freeze 2-3 hours. Serve frozen or let sit at room temperature for 5 minutes for a softer texture.
  10. For best results, store tightly covered in the freezer. Let pies soften slightly before serving for a creamy, scoopable consistency.

Notes

TO STORE: Keep pies covered in the freezer for up to 1 month. For best texture, eat within 2 weeks. TO THAW: Let sit at room temperature for 5-10 minutes before serving. Do not microwave, as this will melt the cream. For a firmer, ice-cream-like texture, serve straight from the freezer.

Nutrition

Keywords: Baskin Robbins peanut butter pie, frozen peanut butter pie, no-bake dessert, creamy peanut butter pie, chocolate crust, peanut butter and chocolate, ice cream pie, easy dessert

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