Ingredients: 2 tablespoons non-dairy plain cream cheese (I use Daiya),1 cup plus 2 tablespoons creamy peanut butter (I used Earth Balance),1/4 cup dark chocolate chips (I used Enjoy Life brand),10 peanut butter cups, broken into pieces (I used Justin’s Dark Chocolate Cups),1 1/4 cups powdered sugar, sifted,1/2 cup plus 3 tablespoons salted, roasted peanuts,5 tablespoons Earth Balance Soy Free Spread,3 tablespoons vanilla coconut yogurt (I used So Delicious brand),1 1/2 containers non-dairy whipped topping, thawed (I used So Delicious brand)
Instructions:
- CRUST:Crush the cookies in a food processor until fine crumbs.
- Transfer to a small bowl and add the earth balance.
- Combine with a fork, or hands until fully blended and begins to take shape.Press evenly into a 9 inch pie plate. My crust ended at about 1/2 inch before the rim.Chill in the freezer while preparing the filling.FILLING:In a stand mixer set with a paddle attachment, or using a hand held mixer set on medium speed, beat peanut butter with the cream cheese.After about a minute add the coconut yogurt.Once combined, reduce to low speed and add sifted powdered sugar, increase back to medium speed and beat until smooth.Turn off mixer, then add in 1/2 cup peanuts, and broken pieces of peanut butter cups and combine well.Fold in thawed whipped topping until well blended.
- Pour the filling into the chilled crust and spread evenly.
- Sprinkle the 3 tablespoons of peanuts, dark chocolate chips, and the reserved cookie crumbs on top.Chill for at least another 90 minutes before serving.Slice with a sharp knife to pierce through all the peanut butter chunks in the pie.
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