Galentine's Day is right around the corner. Show all your lady friends how much you love them and fix this recipe for chocolate peanut butter icebox pie featuring Ragged Point AND Fromage Blanc cheeses!
This recipe is simple and easy to make. We suggest using both Stepladder Creamery cheeses, but you can also use one or the other based on your palate preference. The Fresh Fromage Blanc gives the pie an extra creamy texture, similarly to using cream cheese in a recipe. We like adding a bloom of Ragged Point as well for a little tartness and acidic flavor from the lactic cheese inside the rind.
- 1 cup Blanched Almond Flour
- ½ cup Unsweetened Dutch Process Cocoa Powder
- ¼ cup Light Brown Sugar
- 4 Tbsp Salted Butter
- 1-2 Tbsp Cold Water
- 1 Cup Creamy or Crunchy Peanut Butter
- 1 Fresh Fromage Blanc
- 1 Ragged Point
- 1 ¼ Cup Powdered Sugar
- 8 oz Whipped Topping
Preheat your oven to 350F. In a bowl mix the Almond Flour, Cocoa Powder, and sugar. Cut in the butter, and then slowly add water until it comes together in a loose dough.
Grease a 9-inch pie plate and then press the dough into the plate. Dock the dough, to prevent the dough from puffing. Bake the crust for 10-12 minutes. Remove from the oven and allow to cool for 30 minutes.
Place the Ragged Point in your freezer for 10 minutes. Once chilled, trim the rind off the Ragged Point with a knife and cut into 8 chunks. In a bowl add the peanut butter, Fromage Blanc and chunked Ragged Point, cream together.
Then while still mixing slowly add the powdered sugar and mix until well incorporated. Then fold in the whipped topping. Spoon the filling into the pie crust and spread flat.
Fridge the pie for at least one hour before serving, then enjoy!