So good you just might die.... Peanut butter pie.

If I haven't mentioned it before I love to bake. I love to bake just about anything! But every once in a while it is too hot to turn on the oven, or even think about using the stove. (Not to mention the day's I can't seem to find it.) When those days come around I am glad that I have this gem of a dessert ready and waiting in my arsenal of scrumptious recipes. I have adapted it from one I saw on the Food Network a number of years ago, on a show called Sarah's Secrets. I can no longer find the recipe on the website, but that hardly seems to matter as I committed it to memory almost as soon as seeing it.

This wonderful confection is a cool, sweet, inviting way to enjoy a hot summer day. The first time I made this for my family at Home it was an instant hit. You know that when your siblings start fitting over the last piece. Now I have to make it at every holiday (even the one's in the middle of winter) or I hear about it.


This dreamy treat is filling, yet leaves you craving for more, so make responsibly.

What you'll need:
1 Graham cracker crust (OR 4 Tbs Butter, and 1 1/2 Cups graham crackers crumbled up, mix then press into a pie or spring-form pan)
1/2 Cup Milk (or cream)
1/3 Cup Sugar
1 Cup Peanut Butter
1 tsp Vanilla
1 8oz. container of Whipped Cream

Start by combining the sugar and peanut butter. When that is combined add your vanilla and milk (or cream).

It will look weird but keep stirring and it will come together nicely. 

(Like this)

Now stick it in the chill chest for half an hour.

If you don't have a graham cracker crust (like me) now would would be a good time to make one. 

Graham Cracker Crust:

4 Tbs Butter
6 Graham Crackers (or 1 1/2 cups crackers already crumbled)
One pie pan

Melt butter, set aside. Crush graham crackers. This part can be very fun, but messy. To lessen the mess I use a bag to crumble the graham crackers in.

Rolling pins work great for this.

Mix the two ingredients thoroughly and place in a pie pan. Pat down with a metal spoon or rubber spatula to the shape you want. Set aside.

Once the peanut butter mixture is cooled it is time to fold in you whipped cream. I find it's easy (especially if it's your first time) if the whipped cream is partly frozen. I do this by having it in the freezer before I start then placing it on the counter top when I put the peanut butter mixture in the freezer. If it's still very frozen 10-15 seconds in the microwave will loosen it nicely. Mix but not so much that the whipped cream looses all of it's fluff.

Keep stirring...

Done!

Now you are ready to place the mixture in the graham crust. 

Construction is complete, garnishing may commence. You can be as decorative as you want with this part. You could dust it with coco powder, drizzle chocolate, or pipe whipped cream on, The sky's the limit. For this time around I chose chocolate chips.
Freeze until firm (about one to two hours), and there you go a complete dessert with the only appliance being used is the freezer.

Keep in the freezer until ready to serve. For easy cutting let it sit on your counter top for 5 minuets.

I hope you enjoy this and share it with all your friends.