This Frozen Cottage Cheese Pie is made with whipped cream, cottage cheese and peanut butter and is the perfect dessert on a hot summer day!
Disclaimer: This post is sponsored by Hood Cottage Cheese. As always, all opinions are my own. Thank YOU for supporting brands that keep this site up and running!
Today, we are making PIE. But not just any pie: cottage cheese pie!! …with pretzels and peanut butter and chocolate! Are you intrigued now?
Growing up, my mom used to make a very similar pie recipe with cream cheese and peanut butter and chocolate chips, so I decided to put my own spin on it and use Hood Cottage Cheese because—guess what—new product alert in Pittsburgh! Yes, really. Let’s back it up for one second though. How do we feel about cottage cheese? I have to assume you guys love it because my cottage cheese breakfast bowl is one of the more popular recipes on my site, which makes me very, very happy. Hood Cottage Cheese comes in 10 (!!!) different flavors and it’s perfect anytime of day—morning, noon or night.
Ok but back to the “new product alert”. Hood Cottage Cheese is hosting a pop-up event to celebrate the launch of their products coming to Pittsburgh Giant Eagle stores. The event is at the South Hills Village mall July 27-31 from 8 am-6 pm, where you can come and make your own cottage cheese bowls! HOW FUN. But wait, there’s more! I’ll be at the event July 28 and 29 from 10 am-2 pm to help out with food styling and be manning the Instagram booth!!!! I’m pumped. So, if you’re local to Pittsburgh, be sure to come say “hi”.
And now for this pie recipe…
Like I said, it’s a spin on one of my mom’s recipes, but a little healthier thanks to the cottage cheese but also kind of unhealthy thanks to the butter in the crust. I tried using coconut oil the first time around and didn’t love it as much, so I decided that when in doubt, use butter. You’re more than welcome to use coconut oil instead if you prefer, though.
The actual pie is made from whipped cream, cottage cheese, a little peanut butter, and plenty of chopped peanuts for that crunchy texture. Note: you can 100% add chocolate inside the actual pie; since I’m trying to avoid chocolate, I opted to just put it on top. Totally your call! Either way, it is delightful and sweet and perfect for hot days when you need a dessert but don’t want to turn your oven on.
This cottage cheese pie is salty, sweet and perfect for summertime. Remember to tag @thealmondeater on Instagram if you make it!Print
Frozen Peanut Butter Cottage Cheese Pie
A frozen cottage cheese pie that’s made with a pretzel crust and a creamy peanut butter filling made with whipped cream and cottage cheese. It’s the perfect summertime dessert!
- Prep Time: 15 mins
- Cook Time: 4 hours
- Total Time: 4 hrs 15 mins
- Yield: 8
- Category: dessert
- Method: no bake
- Cuisine: pie
for the crust:
- 2 cups crushed pretzels* (approx. 4 cups whole pretzels)
- 3 tbsp cane sugar
- 10 tbsp butter, melted
for the pie:
- 1 cup heavy whipping cream
- 2 tbsp cane sugar
- 1/2 cup Hood cottage cheese
- 3 tbsp creamy peanut butter
- 1/4 cup peanuts, chopped
- Optional: 2 tbsp chocolate, chopped
- Crush pretzels in a blender or food processor, then add sugar and butter and mix to combine.
- Grease a pie pan with coconut oil or nonstick spray, then use your hands or a spatula to press crust into the pie pan, then place the pan in the freezer.
- Next, whip the whipping cream until stiff peaks form, approx. 4 minutes; then, add sugar, cottage cheese and peanut butter and stir to combine. Last, stir in the peanuts by hand.
- Scoop whipped cream out and into the crust, smoothing it out with a spoon or spatula. Top the filling with extra pretzels, peanuts and chocolate, then place the pie into the freezer for at least 4 hours.
- Remove pie 10 minutes before serving so it can thaw a bit. Then, cut and serve.
*to keep this gluten free, use gluten free pretzels
Keywords: frozen pie, peanut butter pie, pretzel crust