Frozen Peanut Butter Pie Recipe - a great summer dessert!
|For graham cracker crust|
|Graham cracker crumbs||1 1/2 Cup (24 tbs) (from 1 sleeve of chocolate graham crackers)|
|Sugar||1/3 Cup (5.33 tbs)|
|Melted butter||6 Tablespoon|
|For pie filling|
|Cream cheese||8 Ounce , softened|
|Chunky peanut butter||1 Cup (16 tbs) (can use creamy if preferred)|
|Confectioner’s sugar||1 1/4 Cup (20 tbs)|
|Vanilla extract||1 Teaspoon|
To make the graham cracker crust
Either pulse the graham crackers into crumbs in a food processor or bash it up in a bag with a rolling pin.
Stir together the crumbs and sugar, then stir with the melted butter to moisten.
Pour the crumbs into a pie plate and compact down and up the sides with your fingers or a cup.
Bake the crust at 350 degrees F for 8 minutes, then let it cool for at least an hour.
To make the peanut butter pie filling
Combine the cream cheese and peanut butter and whip with an electric mixer until combined.
Add the confectioner’s sugar and vanilla and whip those in.
In a separate bowl, whip the cream until thick and fluffy (soft to stiff peaks).
Add the cream to the peanut butter in 4 installments. First stir in ¼ of the whipped cream, then fold in the next three installments, to lighten the peanut butter.
Spoon the filling into the cooled graham cracker crust, cover with plastic wrap, and freeze for 2 hours.
Garnish the peanut butter pie with whipped cream and chopped peanut butter cups.
Let the pie stand for 5 minutes before serving. Enjoy!