No-Bake Chocolate Peanut Butter Pie
Need a gluten free dessert? No-Bake Chocolate Peanut Butter Pie could be a great recipe to try. This recipe serves 8 and costs $1.2 per serving. One portion of this dish contains around 14g of protein, 42g of fat, and a total of 623 calories. 30 people were impressed by this recipe. This recipe from
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tablespoons non-dairy cream cheese
- 1 cup creamy peanut butter
- 0.25 cup chocolate chips
- 10 peanut butter cups
- 1.25 cups powdered sugar
- 0.5 cup roasted peanuts
- 5 tablespoons earth balance soy free spread
- 3 tablespoons vanilla coconut yogurt
- 1.5 containers non-dairy whipped topping
Instructions
- 1
CRUST:Crush the cookies in a food processor until fine crumbs.
- 2
Transfer to a small bowl and add the earth balance.
- 3
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.
- 4
Pour the filling into the chilled crust and spread evenly.
- 5
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.