Category: Blog

Frozen Peanut Butter Pie

Frozen Peanut Butter Pie

Sunup to Sundown

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.  

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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 pie 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.

Raspberry Cheesecake French Toast Casserole

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Butterscotch Chip Oatmeal Bars

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Homemade Aussie Bites

Homemade Aussie Bites

Sunup to Sundown

Today we’re sharing a recipe for Homemade Aussie Bites.  This is a true copycat recipe as it uses the same list of ingredients as on the package and tastes just like those delicious bites you’ve come to love.

Do you love Aussie Bites?

If you love Aussie Bites and they’re also your favorite free sample at Costco than you’re in for a treat.  You may have also found yourself going back for a second or third sample and wishing they were more affordable.  Well we’ve come up with this copycat recipe that tastes just like the real deal and one that you can easily make at home.

These homemade Aussie bites are full of good healthy stuff and super easy to make.  You can even substitute melted coconut oil for the butter or canola oil if you prefer.  We haven’t experimented with much other alterations of this recipe but you could definitely try different dried fruit combinations.  You just want to make sure that you have a good balance so they don’t turn out too sour or bitter.  You add all the ingredients to your food processor and blend making this a quick and easy recipe.

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Homemade Aussie Bites

A true copycat for these delicious healthy snacks that uses the same ingredients on the package.

Course Appetizer, Breakfast, Snack
Keyword Aussie Bites
Author Sunup to Sundown

Ingredients

  • 1 3/4 cup rolled oats
  • 1/4 cup granulated sugar
  • 1/4 cup dried apricots
  • 1/4 cup raisins
  • 1/4 cup ground flaxseed
  • 1/4 cup unsalted sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup cooked quinoa
  • 2 tbsp chia seeds
  • 1/4 tsp baking soda
  • 1/4 cup honey
  • 1/4 cup unsalted butter, melted
  • 1/4 cup canola oil
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.

  2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until the oats are pulverized into oat flour.

  3. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits.

  4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.

  5. Divide batter among the prepared muffin tin.

  6. Bake in the preheated oven for 10 to 12 minutes until golden brown.

  7. Remove pan from oven and let cool in pan on a wire cooling rack.

  8. One completely cooled, remove from pan and store in an airtight container for 4 to 5 days.

Recipe Notes

*You can also use uncooked quinoa.  Cooked quinoa gives the bites a softer texture but if you’re in a hurry or don’t have any already cooked, you can use uncooked quinoa too.  

How long will these keep?

These Aussie Bites store well in an airtight container for 4 to 5 days.  You can also store them in the refrigerator for longer storage.  We’ve kept them as long as 1-2 weeks in the refrigerator.

We’d love to hear what you think about the recipe.  Please give it a try and let us know what you think in the comments below.  Thank you for stopping by and visiting Sunup to Sundown!  We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.  Please subscribe, like or share this post with others who could benefit from it.

Sausage and Cream Cheese Stuffed Biscuits

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