
Difficulty: Intermediate
Dessert
Fritos Chocolate Peanut Butter Pie

Chef John
Prep Time: 45 min
Cook Time: 15 min
Difficulty: Intermediate
This no-bake style pie features a smoky-sweet Fritos crust baked on the recteq, layered with fluffy chocolate and peanut butter cream filling.
Instructions
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 375°f.
- Step 2: Spray non-stick spray in pie pan and set aside. Using the food processor, add Fritos and grind to fine crumb. Slowly add melted butter while mixing.
- Step 3: Add Fritos mixture to pie pan, and press down evenly in pie pan. Place pie pan in recteq for 12-15 minutes. Remove and set aside.
- Step 4: Using electric mixers, blend cream cheese, cocoa powder, Rossarooski's Honey Rib Rub, and sugar. Mix well.
- Step 5: Add yogurt, vanilla, and melted chocolate to cream cheese mixture. Mix well until well combined. Set Aside.
- Step 6: Using electric mixer, mix cream cheese and sugar on high until creamed and well blended.
- Step 7: Add peanut butter, vanilla, and yogurt. Mix until well combine. Set aside.
- Step 8: Using whisk attachment for electric mixer, add heavy cream and powdered sugar to mixing bowl. Whisk until stiff peaks form.
- Step 9: Split the whipped cream between chocolate bowl and peanut butter bowl. Using spatula, gently fold cream into both mixture.
- Step 10: Evenly spread chocolate mixture onto pie crust. Evenly spread peanut butter mixture on top of chocolate mixture. Cover with foil and place in refrigerator overnight.
- Step 11: Once chilled and set, slice and serve.
Ingredients
Serving Sizes
- 12 ounce(s) Fritos Corn Chips
- 5 tablespoon(s) Butter, melted
- 8 ounce(s) Cream Cheese, softened
- 4 tablespoon(s) Cocoa Powder
- 2 teaspoon(s) Rossarooski's Honey Rib Rub
- 1/2 cup(s) Sugar
- 1/2 cup(s) Greek Yogurt (room temp)
- 2 teaspoon(s) Vanilla Extract
- 10 ounce(s) Chocolate Chips (melted)
- 8 ounce(s) Cream Cheese (softened)
- 1/4 cup(s) Sugar
- 1 cup(s) Creamy Peanut Butter
- 1 teaspoon(s) Vanilla Extract
- 1/4 cup(s) Greek Yogurt (room temp)
- 2 cup(s) Heavy Cream (cold)
- 1/2 cup(s) Powder Sugar
Tools Needed
- 9 inch Pie Pan
- Non-stick Spray
- Food Processor
- Electric Mixer
- Rubber Spatula
- Medium Mixing Bowls (x3)
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 375°f.
- Step 2: Spray non-stick spray in pie pan and set aside. Using the food processor, add Fritos and grind to fine crumb. Slowly add melted butter while mixing.
- Step 3: Add Fritos mixture to pie pan, and press down evenly in pie pan. Place pie pan in recteq for 12-15 minutes. Remove and set aside.
- Step 4: Using electric mixers, blend cream cheese, cocoa powder, Rossarooski's Honey Rib Rub, and sugar. Mix well.
- Step 5: Add yogurt, vanilla, and melted chocolate to cream cheese mixture. Mix well until well combined. Set Aside.
- Step 6: Using electric mixer, mix cream cheese and sugar on high until creamed and well blended.
- Step 7: Add peanut butter, vanilla, and yogurt. Mix until well combine. Set aside.
- Step 8: Using whisk attachment for electric mixer, add heavy cream and powdered sugar to mixing bowl. Whisk until stiff peaks form.
- Step 9: Split the whipped cream between chocolate bowl and peanut butter bowl. Using spatula, gently fold cream into both mixture.
- Step 10: Evenly spread chocolate mixture onto pie crust. Evenly spread peanut butter mixture on top of chocolate mixture. Cover with foil and place in refrigerator overnight.
- Step 11: Once chilled and set, slice and serve.
Chef Pairings
Serve chilled in generous slices, garnished with extra chocolate shavings or crushed Fritos for a little crunch.