So it’s summer and the heat and humidity have settled in. Grilling is a welcomed way of life for a few months. You still want to treat your family to dessert but you dread turning on the oven for any significant amount of time. Who wants to heat up the house baking? Warm weather is the perfect time for chilled desserts. Creamy peanut butter pie to the rescue.
Growing up, I remember my Mom making peanut butter pie often during the summer. I come by my love of peanut butter honestly. My Dad was a huge fan. This recipe can be ready in just a couple of hours and only the crust bakes in the oven for a short amount of time, less than 10 minutes.. In fact, if you have a countertop oven, you could use that instead of your regular oven.
A few notes about the pie. Don’t use Oreos. The pie will be too sweet. Trust me on this one. The first time I looked for the chocolate wafer cookies I had trouble finding them. Then my grocery store moved them on me. The nerve! If you have trouble, check one of two aisles. Either the cookie aisle or where the ice cream toppings and cones are located. Leftover cookies make for a great ice cream topping.
This pie is cool and creamy. You may think peanut butter is heavy but this is a light dessert that is the perfect end to any meal. You can make this pie in advance of your gathering, either the morning of or the day before. Keep it covered and refrigerated until serving time and be sure to refrigerate leftovers, if there are any.
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- 5 tablespoons unsalted butter melted and slightly cooled
- 30 chocolate wafer cookies such as Nabisco
- 1/2 teaspoon salt
- 2 cups heavy cream
- 3/4 cup plus 2 tablespoons confectioners’ sugar
- 2 teaspoons vanilla extract
- 1 cup smooth peanut butter not a natural variety
- Whipped cream for garnish
- Chopped peanuts for garnish
- Preheat oven to 350 degrees F. Chill the mixing bowl and beater until ready to whip the cream.
- Place the cookies in a work bowl of a food processor and process until finely ground. Transfer cookie crumbs to a medium bowl and add salt. Stir in the melted butter until crumbs are moistened. Press the mixture evenly on the bottom and up the sides of a 9’ pie plate, packing tightly so it’s even and compact. Bake until crisp, 6 to 8 minutes. Set aside to cool completely.
- In the chilled mixing bowl whip the heavy cream, confectioners’ sugar and vanilla until it holds stiff peaks. Place peanut butter in medium bowl and stir in one quarter of the whipped cream. Gently fold remaining whipped cream into peanut butter mixture being careful not to deflate the cream. Scrape filling into pie crust, smoothing with a spatula. Refrigerate until firm, at least 3 hours.
- Before serving, garnish with a dollop of whipped cream and chopped peanuts. Cover and refrigerate leftovers.
- Makes 8 servings.