When I heard how hot it was supposed to be outside this weekend, the first thing I thought of to make was an ice box pie. This one looked nice and simple, and it came together pretty quickly.
The best part was that I put it together last night, and since the “batter” didn’t have any raw eggs in it, I was able to enjoy licking the spatula! This pie is decadent and delicious, and definitely something I’d love to make again.
Frozen Peanut Butter Pie
Bon Appétit January 1996
1 ½ cups powdered sugar
1 cup creamy peanut butter
1 8-ounce package cream cheese, room temperature
½ teaspoon vanilla extract
1 cup chilled whipping cream
1 purchased 6-ounce chocolate cookie pie crust
Blend powdered sugar, peanut butter, cream cheese and vanilla in processor until smooth, occasionally scraping down sides of work bowl. Transfer mixture to large bowl. Beat cream in medium bowl to soft peaks. Fold cream into peanut butter mixture in 2 additions. Spoon peanut butter filling into crust and smooth top. Freeze pie until filling is firm, at least 3 hours. (Can be prepared 1 week ahead. Cover and keep frozen. Let stand room temperature 20 minutes before serving.)
Big Flavors Rating: 5 Stars