Frozen Peanut Butter Pie

Today we’re sharing a recipe for frozen peanut butter pie.  This peanut butter pie is a family favorite and is the perfect pie on these warm summer evenings.  

Why we love frozen peanut butter pie

This pie comes together so quickly and easily.  You can make a homemade graham cracker crust but if you’re short on a time, a store bought one works great too.  Just let your cream cheese soften and your cool whip to thaw and you’re ready to make peanut butter pie.    

If you refrigerate this pie after you make it, then it is a fluffier pie like many other pudding or cool whip pies.  We prefer to store the pie in the freezer and to take it out to cut pieces for serving as needed.  When you store it in the freezer it almost has the texture of ice cream.  So, then you feel like you’re eating a peanut butter ice cream pie.  It is hands down delicious and so refreshing.  

Frozen Peanut Butter Pie

The most delicious and refreshing frozen peanut butter pie!

Course Dessert
Keyword Frozen Peanut Butter Pie, Peanut Butter Pie, Pie
Author Sunup to Sundown

Ingredients

  • 1 graham cracker crust
  • 1 8 oz cream cheese (at room temperature)
  • 3/4 cup powdered sugar
  • 1/2 cup creamy peanut butter
  • 6 tbsp milk
  • 1 8 oz cool whip (thawed)

Instructions

  1. In a mixing bowl, beat cream cheese until fluffy.

  2. Add powdered sugar and peanut butter, mix well.

  3. Gradually add the milk.

  4. Fold in the cool whip.

  5. Spoon mixture into graham cracker crust.

  6. Place in freezer. Freeze for at least a couple of hours or overnight.

Recipe Notes

You can also use an oreo cookie crust for a chocolate peanut butter pie. 

We’ve tried other peanut butter pie recipes but we always come back to this one.  This peanut butter loving household enjoys all things peanut butter so this pie fits the bill.  It’s creamy and dreamy and refreshing all at the same time  

If you have any leftover pie, store it in the freezer or refrigerator stored in its covered pie dish.  Be sure to enjoy your bacon within 4 to 5 days.     

We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.

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