Is there anything more Southern and wonderful than an icebox pie on a hot day? For Father’s Day, I wanted to make something nice my dad, my grandfather and my husband would all enjoy. When I stumbled across this recipe in Southern Living, I knew I had what I was looking for. It didn’t hurt that the peanut butter and banana combo reminded me of Elvis.
The pie is three basic steps:
And the final product was amazing. It was like peanut butter elevated to the best it can be. My husband wasn’t crazy about the bananas, but I thought they were good. They’re optional.
Here’s how you do it:
Recipe adapted from Southern Living magazine.
1 graham cracker pie crust (you can make this or buy one from the store like I did to save time)
4 ounces semi-sweet chocolate chips
2 cups whipping cream, divided
1 8oz. package of cream cheese
1 cup creamy peanut butter
1/2 cup packed light brown sugar
2 tsp. vanilla extract
1 large banana, sliced (optional)
1. Microwave chocolate and 1/2 cup of whipping cream at 50% power for 90 seconds, or until chocolate is almost melted, whisk until smooth.
2. Pour chocolate mixture into crust.
3. Beat cream cheese, peanut butter, brown sugar and 1/4 cup of whipping cream together at medium speed until mixture is light and fluffy.
4. In a separate bowl, beat vanilla and 1 1/4 cups whipping cream together at high speed until stiff peaks form.
5. Fold in 1/3 of whipped mixture into peanut butter mixture to loosen, then add the rest. (Note: If you’re using a Kitchen Aid style mixer, the peanut butter mixture tends to stick to the sides. Make sure it all gets combined with the whipped mixture).
6. Arrange banana slices over chocolate in the crust (optional).
7. Spread peanut butter mixture over the pie crust.
8. Cover and chill for 8 hours.