If I were tasked with bringing dessert to a summer BBQ, chances are I would walk in (proudly!) with fudge oat bars from Starbucks. I have never been much of a baker. However, after watching The Pioneer Woman last weekend, I couldn't pass up the opportunity to try making what looked like the most mouth-watering dessert ever. What drew me in was the no-bake factor (obviously), but most of all the chocolaty, peanut-buttery ingredients. This is without a doubt the best "pie" I've ever had, and it's perfect for summer!
 

Ingredients:

4 Tbsp butter
25 oreo cookies
1 cup smooth peanut butter
1 1/4 icing sugar
8 oz cream cheese
8 oz cool whip

What you'll need: 
Pie dish (I used a glass Pyrex one)
Mixer
Food processor

Directions: 

Melt the 4 tbsp of butter on low heat, remove from heat and let cool. 


Crush the 25 Oreo cookies in a food processor and then add the melted butter to create the crust. 


Shape the mixture into a pie pan and place in a preheated oven at 350 degrees for 5-7 minutes. Let the crust cool on the counter or even faster, in the fridge. 


In a mixer, mix the peanut butter and cream cheese. Add in the icing sugar. At this point the mixture will appear very dry but don't be discouraged; the cool whip makes it very light and creamy again. 


On medium speed, add in the cool whip (let it sit out for a bit beforehand so it's not frozen). 


Once you have your mixture, spread it over the crust and then refrigerate for at least 3 hours. 


Here's a tip I discovered: For a "pie" texture, serve after refrigerated. For a thicker "cheesecake" texture, follow the refrigeration instruction but then place in the freezer before serving for about 30 more minutes. 

(Photos by Diana Petrina, title image via ingredientsofa20something.com)