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The Ultimate Summer Dessert - Frozen Peanut Butter Pie

This cool, creamy and easy pie is refreshing during the warm summer months.

The Ultimate Summer Dessert - Frozen Peanut Butter Pie The Ultimate Summer Dessert - Frozen Peanut Butter Pie

 

I lived in the southern part of the United States for part of my life (Atlanta, Virginia and Washington, D.C) where it is hot and muggy for the entire summer, most of the spring and most of the fall!  

Cool desserts were a part of every cook's repertoire and I was no exception. This pie is easy to make (really only 4 ingredients after the crust) and everyone likes it.

It's not like eating a spoonful of peanut butter - it's light and creamy and a change from ice cream or other frozen desserts. Try it!

 

Frozen Peanut Butter Pie

1 graham cracker pie crust (for recipe see below or use a store bought pie shell)

1 cup heavy whipping cream

2/3 cup powdered (Confectioners’) sugar

4 oz. cream cheese, softened

1 cup smooth peanut butter

Using electric hand-held beaters, beat whipping cream in mixing bowl until soft peaks form. Add powdered sugar and beat until blended. Set aside.

In a separate mixing bowl, beat cream cheese and peanut butter together until well mixed and smooth.

Add half of whipped cream mixture to peanut mixture and blend on low speed. Add remaining whipped cream mixture and blend on low until well-incorporated, scraping down sides of bowl as necessary.

Pour mixture into cooled pie shell (or store-bought shell). Freeze for at least 6 hours or overnight. Remove from freezer 10-15 minutes before serving. 

Serves 8

Home-Made Graham Cracker Crust:

Combine 1 ¼ cups crushed graham crackers with 1 T sugar and 1/3 cup melted butter or margarine. Stir with fork until mixture begins to clump together in small clumps.  If it looks too dry, add a bit more melted butter. Using clean hands that are slightly buttered, pack the mixture into the bottom and up the sides of a 9” pie plate.

Bake at 350 degrees for 8 minutes.  Let cool completely before adding filling.

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