Peanut Butter Pie
Peanut Butter Pie
This peanut butter pie is unapologetically decadent and delicious! It’s like a peanut butter cup and a cream pie had a gorgeous baby and you're the proud parent. For something so rich and creamy, it’s surprisingly easy to make. There’s no baking involved so there is nothing to be intimidated by. Toppings are endless and open to interpretation. Make this to impress the people at your next dinner party or just make it because and enjoy!
Makes 8 slices
Ingredients
1 cup (305g) Creamy Peanut Butter
8 oz (227g) Vegan Cream Cheese
8 oz (227g) Vegan Whipped Topping (such as Cocowhip)
1/3 cup plus 2 Tbsp (298g) Powdered Sugar sifted
25 Oreo Style Sandwich Cookies (I used Hydrox)
4 Tbsp (60g) Vegan Butter melted
Topping
1/2 cup (50g) Creamy Peanut Butter melted
3/4 cup (75g) Chocolate melted
Notes
Whipped Topping: Allow your whipped topping to thaw in the refrigerator. You want it to be cold and slightly firm but not frozen.
Peanut Butter: I prefer to use a natural peanut butter that is unsweetened. If you use a sweetened one just keep in mind the filling will be sweeter as well (you can cut back on the powdered sugar if you like)
Directions
1. Place the sandwich creme cookies and melted butter together into a food processor and pulse until you get the texture of rough sand. Use your hands or the bottom of a glass to press the mixture into a pie dish to form the crust. Refrigerate while you prepare the filling.
2. Allow the vegan cream cheese to soften at room temp and using an electric hand mixer, beat it along with the 1 cup of peanut butter and sifted powdered sugar until creamy.
3. Carefully fold in the whipped topping until there are no longer any streaks. Pour the filling into the crust and refrigerate for at least 4 hours or overnight.
4. Once the pie has firmed up add the topping. Melt the chocolate and peanut butter separately in the microwave for 5-10 second intervals or in a pot over low heat. Drizzle the top of the pie alternating with chocolate and peanut butter.
5. Serve immediately or allow the topping to set in the refrigerator for at least 30 minutes to 1 hour. For a firmer almost ice cream like texture set in the freezer for 1 hour.
(You can also add chopped vegan peanut butter cups, chopped peanuts and/or vegan whipped cream before serving)
