There is possibly nothing I love more in the world than dessert. Well, Chuck, I love Chuck more. But dessert is second. Lately I’ve been craving peanut butter everything. I’ll be really honest here and tell you that peanut butter marshmallow concretes at Culvers are my absolute favorite summer treat. It also pairs well with cheese curds, a very important factor. Another dessert love of mine is peanut butter icebox pie from Magnolia Bakery. I don’t even know if I’m emotionally prepared to talk about my love for Magnolia so I’ll skip over the banana pudding and just talk about the peanut butter icebox pie because this isn’t a pornographic website.
I’ve been practicing a lot of recipes from the Magnolia Bakery cookbook the past few months because I hate not living 15 floors above one anymore. Shoutout to my glory days living above grand central and getting Magnolia and Shake Shack anytime I wanted. While I was on vacation last month I actually ate an embarrassing amount of peanut butter pie so I wanted to make one of my own for Father’s Day. Because I inherit my love of peanut butter everything from my dad. The Magnolia recipe calls for a nilla wafer crust, but I just love a chocolate peanut butter pie so I made a few adjustments to this recipe to make it my own.
I think you’ll be really pleased with how easy this is to make and the fact that no baking is involved is wonderful since it’s been like 95 degrees every day.
Everything you’ll need for my peanut butter icebox pie:
For the filling –
1 cup creamy peanut butter
1 package cream cheese
1/4 cup milk
1 cup confectioners sugar
8 oz cool whip
For the crust –
1 package Oreos
1 stick butter
You’ll want to start with your crust. Break up the entire package of Oreos into small-medium chunks. Just toss them all in a ziploc bag and just toss the bag around and smash it a little. This is why I use baking as therapy instead of paying some guy to listen to me whine. Melt the stick of butter and dump your Oreo bits into it. Mix them together and get the Oreos good and coated in the butter. Then dump them into a pie pan or 9×9 baking dish, whatever you want to use to serve it. Smooth the Oreos out until they are even, push them up the sides just a bit if you want some side crust as well.
For the filling, start by mixing the peanut butter, cream cheese, and milk in a bowl using a hand mixer until it’s creamy. Add in the sugar in two or three batches to make it easier to mix. Once that’s all mixed, add in your cool whip using a spatula to fold it in and stir. Now for full disclosure I used about 12 oz of cool whip instead of just 8 because that’s who I am as a human being. It received rave reviews so I think it’s fine to up the cool whip game. Also does anyone else only say cool whip one way thanks to this clip? Everyone knows pie tastes better with cool whip.
Once all your cool whip is mixed in just pour the filling over your pie crust. Then pop this in the fridge to sit for at least 4 hours, but overnight is really best. I topped it with chocolate syrup, but you could use chopped up reese’s cups, more Oreos, or turn this up to 11 with some marshmallow fluff drizzled over it, maybe with some chocolate syrup too.
This is a perfect dessert for all your summer get togethers because you can make it ahead of time. I think it’s also going to be a big hit with dad’s this weekend.
As always when making delicious treats, make sure to have someone be a lookout to keep your dessert safe.
