When we were growing up and we were whining or complaining about something being hard to do, my mom would jokingly tell us “Bite the bullet!” and so it sort of became our family’s mantra . . . when we were faced with tough things, instead of shying away from them, we dove right in and faced it head on. Bite the bullet! Kind of a funny idea for a house full of girls . . .
I consider myself to be pretty tough. When we bought our first home a couple of years ago, it was an older home without central air conditioning. We purchased it in October, so the weather had already started to cool and we had no need for it. The first summer we lived here was actually a pretty mild summer, so I was able to survive with our ol’ swamp cooler. Last summer, I was super pregnant AND had to wear compression stockings on half of my body and I endured the entire summer with few complaints.
But this year . . . we have already had 9 days over 100 degrees (and we usually only have 6 days over 100 degrees the entire summer!) and I am DYING! I try to tell myself to toughen up and picture my family telling me to “Bite the bullet!” . . . but I am throwing in the towel. I give up!! I can’t handle this heat any longer. We have finally saved up enough money for central air conditioning and I am counting down the days!!! Only 14 to go . . . 🙂
In the meantime, I am avoiding my oven at all costs. Dinners are either on the grill or in the slow cooker and all desserts require no baking. I was craving peanut butter and chocolate (as I usually do) and decided to turn some of my favorite flavors into a frozen treat. It turned out perfect and for just a moment, I forgot that it was 89 degrees INSIDE my house. 🙂
Reese’s Peanut Butter Cup Ice Cream Pie
1 (9-inch) prepared graham cracker crust
1 (half gallon) container peanut butter cup ice cream (vanilla would work great too!), softened
1 (12 oz) bag miniature Reese’s peanut butter cups, unwrapped and chopped into small pieces
1/3 cup milk chocolate chips
1/3 cup peanut butter
Spread softened ice cream in pie crust until it is level and even (I found that I didn’t quite use the full half gallon, but you can if you want). Sprinkle chopped Reese’s on top of the ice cream, until they completely cover the ice cream and are evenly spread out.
Place your chocolate chips in a microwave-safe bowl and microwave until melted (I usually do 30 second intervals- stirring in between each interval- until the chocolate is melted and smooth). Do the same with the peanut butter and melt until creamy and smooth.
Drizzle the melted chocolate and melted peanut butter on top of the Reese’s candy.
Place in the freezer for at least 3-4 hours before serving. When ready to serve, remove pie from freezer and let thaw for 5-10 minutes- it will make cutting much easier.
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