HOT. It is so HOT.
Why is it that when the temperature rises so does my craving for everything that needs oven time? Pizza. Enchiladas. Cookies. Pies.
Well this is one pie that doesn’t need to heat up your whole house thanks to a store bought crust. This pie is rich but a welcome cold treat on hot, steamy summer days.
Peanut Butter Banana Icebox Pie
1 deep dish graham cracker crust (homemade or store bought)
½ cup semi-sweet chocolate chips
2 Tablespoons heavy cream
1 large banana (enough for a layer in the bottom of the crust), sliced
8 oz. cream cheese, softened
1 cup creamy peanut butter
1 envelope Dream Whip
½ cup powdered sugar
1 Tablespoon vanilla extract
1 ½ cups heavy cream
½ tub of Cool Whip
To decorate: Chocolate sauce, chocolate chips, crushed honey roasted peanuts
In a small bowl, pour 2 Tablespoons heavy cream over chocolate chips. Microwave for about 30 seconds. Remove and stir until chips are melted. Spread on the bottom and up the sides of the graham cracker crust. Layer banana pieces evenly on the bottom. Set aside.
In a large bowl, cream together cream cheese and peanut butter with a hand mixer. Add Dream Whip, powdered sugar, vanilla extract, and heavy cream. Beat for 2-3 minutes or until light and fluffy. Spread over the bananas in the crust. Spread a layer of Cool Whip over the whole thing (as much or as little as you want). Decorate with chocolate sauce, chips and crushed peanuts.
Cover with plastic wrap and freeze for at least 4 hours. When ready to serve, remove pie from freezer and let sit for about 15 minutes. Slice and enjoy!
Source: Ruth’s Table, 2018.