Uploaded August 2015 | Updated September 2026, 5 hours ago
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NEW VIDEOS every Thursday at 3pm Eastern
MAILING ADDRESS: Joanne Ozug PO Box 219 New York NY 10101
MY FAVORITE VIDEOS:
The BEST Chocolate Mug Cake: youtu.be/bESX_cKa2-w
Homemade Nacho Cheese Sauce: youtu.be/O0ISihe4DfE
Triple Melon Sorbet Floats: youtu.be/hcqMtASkn8U
Hot Chocolate from Scratch: youtu.be/FYmidBGy8K4
Frozen Peanut Butter Pie Recipe:
Ingredients:
For the chocolate graham cracker crust:
1 sleeve of chocolate graham crackers*
⅓ cup sugar
6 tbsp melted butter
For the peanut butter pie filling:
8oz package cream cheese, softened
1 cup chunky peanut butter (can use creamy if preferred)
1.25 cups confectioner’s sugar
1 tsp vanilla extract
1.5 cups whipping cream
extra whipped cream, for garnish
chopped peanut butter cups, for garnish
Directions:
To make the graham cracker crust, either pulse the graham crackers into crumbs in a food processor or bash it up in a bag with a rolling pin. Stir together the crumbs and sugar, then stir with the melted butter to moisten. Pour the crumbs into a pie plate and compact down and up the sides with your fingers or a cup. Bake the crust at 350 degrees F for 8 minutes, then let it cool for at least an hour.
To make the peanut butter pie filling, combine the cream cheese and peanut butter and whip with an electric mixer until combined. Add the confectioner’s sugar and vanilla and whip those in.
In a separate bowl, whip the cream until thick and fluffy (soft to stiff peaks). Add the cream to the peanut butter in 4 installments. First stir in ¼ of the whipped cream, then fold in the next three installments, to lighten the peanut butter. Spoon the filling into the cooled graham cracker crust, cover with plastic wrap, and freeze for 2 hours.
To serve, garnish the peanut butter pie with whipped cream and chopped peanut butter cups. Let the pie stand for 5 minutes before serving. Enjoy!
*You can also use 1.5 cups of purchased graham cracker crumbs
CONNECT WITH ME BEYOND YOUTUBE:
Instagram: instagram.com/fifteenspatulas
Facebook: facebook.com/fifteenspatulas
Twitter: twitter.com/fifteenspatulas
Website: fifteenspatulas.com
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
SUBSCRIBE for more easy recipes: bit.ly/fifteenspatulasYT
NEW VIDEOS every Thursday at 3pm Eastern
MAILING ADDRESS: Joanne Ozug PO Box 219 New York NY 10101
MY FAVORITE VIDEOS:
The BEST Chocolate Mug Cake: youtu.be/bESX_cKa2-w
Homemade Nacho Cheese Sauce: youtu.be/O0ISihe4DfE
Triple Melon Sorbet Floats: youtu.be/hcqMtASkn8U
Hot Chocolate from Scratch: youtu.be/FYmidBGy8K4
Frozen Peanut Butter Pie Recipe:
Ingredients:
For the chocolate graham cracker crust:
1 sleeve of chocolate graham crackers*
⅓ cup sugar
6 tbsp melted butter
For the peanut butter pie filling:
8oz package cream cheese, softened
1 cup chunky peanut butter (can use creamy if preferred)
1.25 cups confectioner’s sugar
1 tsp vanilla extract
1.5 cups whipping cream
extra whipped cream, for garnish
chopped peanut butter cups, for garnish
Directions:
To make the graham cracker crust, either pulse the graham crackers into crumbs in a food processor or bash it up in a bag with a rolling pin. Stir together the crumbs and sugar, then stir with the melted butter to moisten. Pour the crumbs into a pie plate and compact down and up the sides with your fingers or a cup. Bake the crust at 350 degrees F for 8 minutes, then let it cool for at least an hour.
To make the peanut butter pie filling, combine the cream cheese and peanut butter and whip with an electric mixer until combined. Add the confectioner’s sugar and vanilla and whip those in.
In a separate bowl, whip the cream until thick and fluffy (soft to stiff peaks). Add the cream to the peanut butter in 4 installments. First stir in ¼ of the whipped cream, then fold in the next three installments, to lighten the peanut butter. Spoon the filling into the cooled graham cracker crust, cover with plastic wrap, and freeze for 2 hours.
To serve, garnish the peanut butter pie with whipped cream and chopped peanut butter cups. Let the pie stand for 5 minutes before serving. Enjoy!
*You can also use 1.5 cups of purchased graham cracker crumbs
CONNECT WITH ME BEYOND YOUTUBE:
Instagram: instagram.com/fifteenspatulas
Facebook: facebook.com/fifteenspatulas
Twitter: twitter.com/fifteenspatulas
Website: fifteenspatulas.com
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
