Grandma's Frozen Peanut Butter Pie

4 Reviews Add a Pic
  • Prep

    15 m
  • Ready In

    4 h 15 m
Recipe by  theredhead

“A wonderful alternative to the usual holiday desserts and a sweet summer treat! Easy to make! Top with shredded chocolate and whipped cream!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Blend tofu in a food processor until smooth; add peanut butter, honey, vegetable oil, vanilla extract, and salt. Blend until filling is smooth and creamy. Pour into prepared crust and freeze until solid, at least 4 hours.

Share It

Reviews (4)

Rate This Recipe


I was skeptical about this but I have a lot of tofu and peanut butter so I decided to give it a shot. It turned out yummy! I even used less than stellar ingredients (name brand peanut butter and a store bought oreo crust) so I imagine that if good peanut butter were used along with a decent homemade cookie crust it would be even better! It was more trouble to make than I thought it would be but that was because my blender is not very good and all the peanut butter was too heavy for it and I had to keep stopping to mix the filling by hand. I ended up putting in 400 grams of peanut butter and adding about a 1/3 cup confectioners sugar in addition to the honey. I also put a bit more salt and topped it with chocolate sprinkles. The texture is a little strange when it comes out of the blender but it freezes up nicely. edit. my husband had some of this and loved it! He said it was as though it were from a restaurant!



My whole family thought this pie was delicious! It's so high in protein, too. I used a low-sodium peanut butter and I left out the salt, because we are on a low-sodium diet. Otherwise, I followed the directions. The filling was smooth and tasted wonderfully of peanut butter and honey. The pie was great with no topping at all. It did take a little longer than 4 hours to freeze solid--more like 6, but that might just be the difference in freezer temperatures. Thanks for such a great addition to my healthy desserts collection!



Made it exact for a pot luck. A lot of people tried it, including myself. I got no compliments or request for the recipe. The second pie sat on the table. I personally did not like it either. Something was just off putting about it.

More Reviews

Similar Recipes

Smooth and Creamy Peanut Butter Pie

Smooth and Creamy Peanut Butter Pie

Kraft(R) NUTTER BUTTER Frozen Peanut Butter Pie

Kraft(R) NUTTER BUTTER Frozen Peanut Butter Pie

Southern Peanut Butter Pie

Southern Peanut Butter Pie

Peanut Butter Pie IV

Peanut Butter Pie IV

Patricia's Peanut Butter Pie

Patricia's Peanut Butter Pie

Peanut Butter Cup Pie

Peanut Butter Cup Pie


Amount Per Serving (8 total)

  • Calories
  • 425 cal
  • 21%
  • Fat
  • 29.2 g
  • 45%
  • Carbs
  • 33.6 g
  • 11%
  • Protein
  • 12.1 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 269 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Smooth and Creamy Peanut Butter Pie


next recipe:

Peanut Butter Cup Pie