In America, the 4th of July is a day filled with family, fireworks and food. In addition to celebrating our nation's independence, it's also a day I get some freedom from the kitchen. My husband fixes our meal that day and I fix dessert.
Although nothing is more American than apple pie, this year I decided to make something cold: Peanut Butter Pie. A friend shared the recipe with me last year. It doesn't require any cooking which is a big plus in the summer. It's quick and easy to make, but you do need to allow time for it to firm up in the refrigerator overnight.
The recipe calls for 1 cup whipping cream. If you don't have a stand mixer and don't want to beat whipping cream for 20 to 30 minutes, you can substitute 1 cup Cool Whip. If you use whipping cream, it needs to be whipped to this consistency:
You can also use different pie crusts. The original recipe called for a regular size graham cracker pie crust. I think the filling gets firmer in a deep-dish pie crust, but you can use either one. If you like the combination of peanut butter and chocolate, you might try substituting a chocolate pie crust. An idea I've had, but never tried, is making a pie crust using crushed Nutter Butter cookies and melted butter. I think that would add an extra burst of peanut butter. If you try making the crust, let me know how it turns out.
The first time I made the pie, my son wanted to know if I could put chocolate on top. He had several ideas on how to do this, but we decided to use a bottle of Magic Shell ice cream topping. The Magic Shell topping gets hard quickly so I put it on the pie one hour before serving and put the pie back in the refrigerator. It takes a full bottle of Magic Shell to cover a deep-dish crust.
Easy Peanut Butter Chip Pie
1 Tbsp. powdered sugar
1 tsp. vanilla extract