I love to make this simple little pie.  I must admit it is more of a summer icebox pie but it has been so hot here lately I would still make it in October.  LOL

You can whip this up in about 15 minutes and refrigerate.

I do have a child with a peanut sensitivity so I could try this with sunbutter or almond butter but I have not to date.  I will let you know if I do.

Peanut Butter Pie Recipe…

Graham Cracker Pie Crust… (can make with GF graham crackers or other GF cookies)

You need 24 graham cracker squares

1/4 cup sugar

1/3 cup melted butter

I put the graham crackers into a food processer or blender and process until fine crumbs. Then I add the sugar and butter and combine. It will still be very crumbly. You put it into the pie pan and press the bottom and up along the sides until it is evenly distributed. Bake in a 350 degree oven for about 12 minutes and then remove and cool.

While it is cooling you can make the pie filling.

Ingredients include…

To food processor add:

* 8 ounces cream cheese

* 1 cup powdered sugar

* 3/4 cup creamy peanut butter

* 6 Tablespoons milk (I used almond milk)

* 8 ounces whipped topping

* chocolate chips (optional)

* chopped peanuts for topping (also optional)

Combine cream cheese, powdered sugar, peanut butter, and milk in processor and blend until smooth.  Fold in topping (I use a separate mixing bowl and not the food processor to do this). Spoon into baked crust. I also put some chips into the pie and some on top. Garnish as you like with chocolate chips and/or peanuts. Refrigerate until firm.

Here is the finished pie

Do you have a favorite hot weather pie?

Thanks so much for stopping by and please leave us a comment with any tips or questions you might have for our pie theme this month.  I look forward to hearing from you!