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from my table: peanut butter pie popsicles

May 29, 2013


I feel like I need to stretch after this one. After all, it’s been QUITE awhile since my last recipe post; my photo food styling skills were definitely more than a bit rusty. However, as I managed not to eat all the peanut butter popsicle batter, let’s consider this a success anyway.

The internets seem to be awash with homemade popsicle recipes these days. One look at Pinterest and I am seized with the need to go buy a case of coconut milk, armfuls of every fruit in the produce aisle, and start making popsicles by the dozen. Homemade popsicles are a great way to make something sweet and cool, but still healthy. Puree up some in-season fruit castoffs from your local farmer’s market, add a touch of this or that, and POOF! Instant dreamy summery treats that won’t make you want to hide in sweatpants at the beach.

Okay, so these are not really those kind of popsicles.
Like, the healthy, fruity kind.
These are the kind that involve things like browned butter, heavy cream, and ganache.

I’m sorry and you’re welcome.

While trying to think of something special for Mother’s Day, I kept coming back to the idea of a peanut butter popsicle. And when there is peanut butter, dark chocolate naturally wants to tag along. And then I started imagining a layer of brown buttery graham cracker crumbs sandwiched in there somehow; sort of like a really fancy s’more with no marshmallow. While describing my idea to a friend, his eyes widened and he said, “So, it’s basically peanut butter pie.” And I realized, indeed it is!

Thus was born into the world, Peanut Butter Pie Popsicles. Rich, creamy, chocolatey, crunchy, frozen, decadent, and maybe a little naughty. But really — there’s all the time in the world for healthy popsicles…tomorrow.

For today, let’s lick and gobble our pie and let it dribble down our elbows.
(We’ll make green smoothies for breakfast tomorrow.)

Peanut Butter Pie Popsicles
Makes 10 to 12 popsicles, depending on mold size

1 package (8 oz.) cream cheese, softened
1 cup creamy peanut butter
3/4 cup heavy cream (I imagine half and half would work well too, if you want to trim the decadence)
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup dry roasted peanuts, coarsely chopped (optional)

1 cup coarse graham cracker crumbs (from about 2/3 of a sleeve)
3 tablespoons unsalted butter, melted and browned
1 tablespoon turbinado (raw) sugar

6 oz. chopped dark chocolate, about 70% cacao
3 tablespoons heavy cream

In a large bowl (stand mixer or hand mixer would work well), beat together the cream cheese and peanut butter until well combined. Add the 3/4 cup heavy cream, powdered sugar, and vanilla extract. Beat together on medium low speed until creamy and smooth. Fold in the chopped peanuts, if using.


In a small saucepan over medium low heat, melt and brown your butter. For more detailed instructions on how to brown butter, see this post or this post. In a small bowl, mix together browned butter, graham cracker crumbs, and turbinado sugar until thoroughly combined. Set aside.

pbp-1  pbp-2

In a small, microwave safe bowl, combine chocolate and 3 tablespoons heavy cream. Microwave in short, 30 second bursts, stirring after each, until the chocolate is melted and the ganache is smooth.


In your popsicle mold, fill each mold about halfway full of peanut butter batter, firmly tapping the mold several times on the countertop to release air bubbles. (I found using a medium tip pastry bag to be the easiest way to do this. My molds are rather narrow on the top and a spoon was too big.) Add a generous layer of chocolate ganache on top of each peanut butter layer (again, I used a small pastry bag for ease), tapping the mold again to release air bubbles. With the remaining peanut butter batter (about 1 cup or less), mix in the graham cracker mixture. Spoon this on the top of each mold, pressing firmly to fill in gaps and smoothing the tops with a small rubber spatula. Insert sticks as your mold instructs and freeze for at least 4 hours, or overnight.



Run warm water over each mold and gently unmold each popsicle. Eat and enjoy immediately.

(Sorry there are no photos of the gleaming final products. They, um, pretty much were devoured before a shutter could be clicked. But trust me, they were beautiful!)


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