It just wouldn’t be Pi Day without a little…. PIE!
So today, I tried my hand at some icebox pie with a graham cracker crust. This wasn’t the initial plan, I was going to go for dark chocolate cookie crust- because there was peanut butter and it would be too perfect. But, it was my first time to make a graham cracker crust and I have to tell you- so much better than store bought!
Ingredients for crust:
- Just over half of a 14 oz box of graham crackers
- 1 stick of butter (melted)
- 2tbs Sugar
- pinch of sea salt
Ingredients for filling:
- 5 oz cream cheese (I used no fat)
- 1/3 c peanut butter
- 8 oz cool whip- fat free again
- 1/2 c powdered sugar
- Chocolate Shell Syrup
Steps for crust:
- First, I took the graham crackers and broke them up.
- Next, I put them all in a ziplock bag (make sure to use a larger one, honestly the teeny bags I used, really added some time and frustration onto my afternoon).
- I used a rolling pin and just rolled out all my aggressions on those crackers!
- I made sure to break them up into as small of pieces as I could. There’s a lot that you can get by with, I had some decently large chunks left over in mine. The point is to get a relatively decent consistency.
- Go ahead and preheat the oven to 350 degrees.
- I added the butter, sugar, and salt into a bowl. I mix up until you have a pretty even consistency.
- From there, put I pressed it into the pie plate with a relatively thick layer on the bottom and around the sides.
- Go ahead and bake the crust for 10 minutes. Let it sit and completely cool.
Now it’s time for some of that filling!
- First things first- take the cream cheese and powdered sugar and mix until smooth.
- Next, add in the peanut butter and mix until it has a nice caramel color.
- From there, fold in the whipped cream until there’s a consistency throughout.
- I added a surprise ingredient here- frozen chocolate chips!! (shhh!)
- Here’s the easiest part! Pour everything from the bowl into the baked graham cracker crust.
- Top with a fun design for your chocolate shell syrup and place it in the fridge.
- Let the pie sit in there for about 4 or 5 hours, you’ll see the shell syrup harden and add to the appeal of this pie.
Then, you have the final product! Tastes like a nice, cold, creamy, peanut butter cup… And it makes a spring day a little more festive!
Also made a quick strawberry pie for the fella to take to work with him. Apparently I should have snagged a photo a little quicker, because his team just couldn’t wait!!
Happy Pi Day Everyone!