It’s summer time and that means lots of get-togethers with friends and neighbors, usually outside to enjoy the warm weather here in Montana. On those occasions I love to bring a dessert but one that is cool and delicious. One such dessert that I have been making over the past few summers is Icebox Peanut Butter Pie. It is the perfect addition to a summer bbq, and it will not heat up your kitchen when you make it. That is just one of the many reasons I love this dessert!
I have been meaning to write up the recipe for this dessert for quite a while, but somehow it always disappears before I can snag a photo. Which is usually a good sign for a recipe, but it makes it fairly difficult to blog! This time, however, I made the Icebox Peanut Butter Pie while Hubs was gone and got a few great photos in the process.
To make Ice Box Peanut Butter Pie you will need:
- 1/2 cup sugar
- 1/2 cup peanut butter
- I prefer creamy, but crunchy works just fine
- 3-4oz cream cheese, softened
- 3 Tbs. Natural Vanilla Coffee Creamer
- 12 oz cool whip – the normal sized tub
- 1 gram cracker crust
- You can make your own, but I usually buy one from the store
Start by mixing the sugar, cream cheese and peanut butter together. This is going to be very thick! That is where the coffee creamer comes in, you could use milk – half & half etc, add in the creamer and mix well. It should thin out a bit. Start incorporating the cool whip into the mix, I like to add a good dollop to get the process started and then fold in the remainder. The key is to not kill the fluffiness of the cool whip! Once it is folded in, pour into the pie crust and get it chilling in the fridge. It needs to set about 2-3 hours, or you can put it in the freezer as well.
At our house, we keep it in the freezer and it is perfect for those hot summer evenings!