As the heat outside continues to swelter this summer, the last thing you want to do is bring that heat inside the kitchen. Yes we know how the saying goes, "If you can't stand the heat keep yo ass out the kitchen," but we found a way to get those taste buds lifted without using your oven at all. Welcome this cool and creamy, no-bake peanut butter pie in to the picture this summer and save the heat to beat the winter blues when they roll around.
GRAHAM CRACKER CRUST
2 cups coarsely ground graham crackers (like crumbs)
1 stick salted butter at room temperature
1/4 cup granulated sugar
1 tsp vanilla extract (we used Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
Combine all of your ingredients in a medium mixing bowl and mix until everything is coated with butter.
Press evenly throughout a 10" pie plate.
Place in refrigerator for about 1 hour to allow the butter to reset.
PEANUT BUTTER PIE FILLING
1 cup of powdered sugar
1 cup of peanut butter (we used all natural peanut butter)
8oz of softened cream cheese
14oz can of sweetened condensed milk
8oz frozen whipped topping (we used Publix brand)
1 tsp pure chocolate extract (this is optional, we used Nielsen-Massey brand)
Combine powdered sugar, peanut butter, and cream cheese and beat with a mixer at medium speed until smooth.
At medium speed, add sweetened condensed milk until it is fully mixed in.
Fold in whipped topping until it is fully mixed in and add your chocolate extract.
Evenly pour mixture in to your graham cracker crust and let chill in the refrigerator for at least 8 hours.
Cut in to small slices and serve. We drizzled ours with Hershey's chocolate syrup.