Harissa Peanut Butter Ice Box Pie

Chef Christian Gill
Servings

12

Prep Time

1 hours

Cook Time

3 hours

Cuisine

American

Category

Moderate

Chef Christian called this "one of my favorite recipes I've done this year" - and there's good reason. This Harissa Peanut Butter Ice Box Pie hits on every level - amazing and unexpected flavor pairings, subtle Harissa kick - and a cold and creamy ice box pie hits different ie perfect in the summer. Watch the recipe video below! 
Plated slice of Peanut Butter Ice Box Pie with Spiceology Harissa jar in the background

Ingredients

    For the Crust

    • 2 cups Oreos (Cookies only- crumbled)
    • 2 Tbsp Dark Brown Sugar
    • 1/4 cup Brown Butter (melted)

    For the Filling

    • 8 oz Cream Cheese (room temp)
    • 3/4 cup Powdered Sugar
    • 1 cup Creamy Peanut Butter
    • 1 cup Heavy Whipping Cream
    • 1 tsp Spiceology Harissa blend
    • 1 tsp Vanilla

    For the Strawberry Topping

    • 4 cups Strawberries (quartered)
    • 1 cup White Sugar
    • 1 tsp Spiceology Harissa blend

    For the Garnish

    • 1 cup Heath Bar Crumble
    • 1/2 cup Peanut Butter Chips
    • 1 cup Reese's Minis

    Directions

    1. Preheat oven to 325 degrees.
    2. In a food processor, pulse Oreo cookies with brown sugar and pulse into a fine dust.
    3. Add in melted brown butter and pulse again until the texture of wet sand. Press the Oreo mixture into the bottom of a 9/10-inch pie plate and press up the sides as well.
    4. Bake 10 minutes or until fragrant. Remove from the oven and set aside to cool completely.
    5. In a stand mixer or large mixing bowl, whisk powdered sugar, cream cheese, and peanut butter until fluffy and airy.
    6. In a separate bowl, mix heavy cream, 1 tsp of Harissa, vanilla, and 2 Tbsp of powdered sugar until stiff peaks form.
    7. Gradually fold the whipped Harissa cream into the peanut butter mixture and pour into the prepared Oreo crust and freeze for three hours.
    8. While pie is freezing, combine 1 tsp of Harissa, with 1 cup of white sugar and strawberries. Fold thoroughly, then add lemon juice and continue to mix to incorporate.
    9. Place macerated strawberries in the fridge until ready to use.
    10. Remove Pie from the freezer. Top with chocolate, peanut butter chips, and heath crumble. Then, add a layer of strawberries, then more chocolate garnish. Place back in the refrigerator until ready to serve. Slice into 8-12 slices and serve.
    Recipe Products
    Blend

    Harissa

    Key Ingredients

    Cumin, Coriander, Garlic Granules, Cayenne Pepper