Warm weather = icebox pie. It’s just that simple. And what could be better than a plate of creamy, chocolaty, crunchy, peanut buttery, banana pie?
This recipe was adapted from Kraft Food & Family Spring 2007 magazine.
Peanut Butter Graham Cracker Pie Crust
Preheat oven to 350 degrees.
Crush (1) package (not a box) of honey graham crackers
4 tbsp. butter
3 tbsp. brown sugar
2 tbsp. creamy peanut butter
In a large bowl, add crushed graham cracker crumbs and brown sugar; set aside.
In a small bowl, microwave butter and peanut butter until melted and add to graham cracker crumbs; mix thoroughly.
Press firmly into 9” pie plate and bake for 6 minutes, or until light golden brown. Cool completely.
1/2 c. semi-sweet chocolate chips
1/2 c. creamy peanut butter
2 packages of vanilla instant pudding (I used sugar-free)
2 c. milk
1 c. non-dairy topping, thawed (I used sugar-free)
1/4 c. semi-sweet chocolate chips for topping
In a large bowl, add milk and vanilla pudding. Mix about 2 minutes, or until thickened. Fold in non-dairy topping and place in refrigerator.
Peel and quarter bananas, slice and place on bottom of prepared pie crust. Microwave chocolate chips and peanut butter in small bowl until melted. Cool slightly, and pour on top of sliced bananas.
Remove pudding from refrigerator and pour over chocolate – peanut butter mixture.
Melt remaining 1/4 c. of chocolate chips and drizzle over top of pie. Return to refrigerator and chill for at least 3 hours before serving.
*Note – if you like frozen pie, this can be frozen and served that way too. Take the pie out of the freezer about 20 minutes before cutting to serve.
I have resolved myself to make a few more changes to this recipe the next time I make it. First, I’m going to make homemade vanilla pudding to use in it, and second, I’m going to eliminate the whipped topping.
Do you have a favorite icebox pie recipe? Let’s hear about it!