Summer Peanut Butter Pie

It’s August. Kids are heading back to school. Summer vacations are winding down and though here in Northwest Arkansas, the hot, sweltering weather is still upon us, occasional days of temperatures under 90F hint at the approach of Autumn and everything that comes along with it; sweaters, pumpkin spice everything, comfy socks and warm, clean blankets, pulled out of the closet after their summer hibernation.

In honor of the swiftly waning summer, but also in recognition of the fact that no one wants to have to use their oven this month if they don’t have to, Chef Michele is sharing her super special, amazingly decadent, but simple and sweet Peanut Butter Pie recipe.

This delicious confection will make your guests think you spent all day in the kitchen, even though this amazing dessert can be whipped up faster than your guests can say, “More, please!”

Chef Michele’s Decadent Peanut Butter Pie

1 jar creamy peanut butter

8 ounces mascarpone 

1/2 cup powdered sugar

Peanut butter cups (about 10 or to taste)

2 packages of Graham crackers, crushed

1 stick butter, melted

Mix the crushed Graham crackers and the melted butter in a bowl until it resembled course, wet sand. Press the mixture into a 9-inch pie pan and chill in the refrigerator for about 2 hours to set the crust.

In the meantime, blend the creamy peanut butter and mascarpone with a hand mixer until smooth. Mix in the powdered sugar a little bit at a time until well blended and smooth.

Remove the pie crust from the refrigerator and spoon the peanut butter mixture into the pie crust. Decorate the top of the pie with peanut butter cups if desired. Chill for 2 hours and serve cold. Serves 10. Store leftover pie (if there ARE leftovers) in the refrigerator.