Frozen Peanut Butter Pie is cold and creamy and nearly no-bake so it’s the perfect treat for a hot summer day! Or on a cold day, if we’re being honest. It’s delicious any day!
FROZEN PEANUT BUTTER PIE
This month for Surprise Recipe Swap I got Christie of A Kitchen Hoor’s Adventures. I first “met” Christie when she was one of the winners of the Klondike potato giveaway I hosted last month.
I spent a lot of time stalking her blog because she has a huge collection. If I had an ice cream maker, I would have tried her Pomegranate Tequila Sorbet, but I don’t.
I do have an unhealthy obsession with chocolate and peanut butter (see the majority of my “things I want to eat/drink” Pinterest board) so I picked this Frozen Peanut Butter Pie.
I didn’t even think I liked frozen pies, since I don’t usually like Cool Whip, but I’m glad I tried this recipe. The chocolate and peanut butter combo can’t go wrong in my book and it was creamy and cool.
It was especially nice for the warmer days we had this weekend in Detroit.
It’s originally a Cooking Light recipe but I fattened it up a little bit. I have a tendency to do that.
WATCH HOW EASY IT IS TO MAKE FROZEN PEANUT BUTTER PIE:
- For the crust
- 8 graham crackers broken into pieces
- 5 Tablespoons unsalted butter melted and cooled
- 3 Tablespoons sugar
- pinch of salt<br>
- For the filling
- 1 1/4 cup milk I used 2%
- 1/4 cup sugar
- 2/3 cup crunchy peanut butter I used Skippy Natural Extra Crunchy
- 1/2 teaspoon vanilla
- 4 oz cream cheese softened
- 8 oz frozen fat free whipped topping thawed (I used Cool Whip)
- ~1/4 cup mini chocolate chips for topping
- ~1/4 cup crushed dry roasted peanuts for topping
- For the crust
- Preheat your oven to 325 degrees. Grease a 9″ pie plate and set aside.
- Break up your graham crackers and put into the food processor. Pulse until you have fine crumbs.
- Pour in the melted butter, sugar, and pinch of salt. Pulse about 6 times until it comes together and your mixture looks like wet sand.
- Pour the graham cracker mixture into the prepared pie plate and press into an even layer. I used the bottom of a measuring cup to help press it down evenly.
- Bake the crust for 13-16 minutes then remove. Cool on a wire rack.
- For the filling
- In a small saucepan, add the milk and sugar and cook, stirring constantly, over medium-low heat, for about 2 minutes or until the sugar is dissolved.
- Transfer to a medium bowl. Add peanut butter and vanilla and stir with a whisk until fully combined. Cover and place in the refrigerator for 30 minutes to chill.
- In a large bowl, add your softened cream cheese. Beat with a mixer, on medium speed, until light and fluffy.
- Add the milk mixture and beat on low until combined.
- Using a wooden spoon, fold in the thawed whipped topping until fully mixed.
- Pour the mixture into the prepared pie crust.
- Sprinkle the crushed peanuts and mini chocolate chips over the top.
- Place in the freezer, uncovered, for 8 hours (I left mine overnight) or until hard.
- Transfer the pie to the refrigerator about 30 minutes before you’re ready to serve it. I always slice it with a knife that I’ve run under hot water so it’s easier to cut.
Adapted from Cooking Light via A Kitchen Hoor’s Adventures
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