This Peanut Butter Pie will satisfy any peanut butter lover with it’s rich and velvety deliciousness. We are sure your friends and family will be asking you for seconds if not thirds. The recipe is easy as, well…pie. Enjoy. Ingredients: Filling: 8 oz. Tofutti vegan cream cheese
1 cup peanut butter
1 cup powdered sugar
1/4 cup almond milk, or other non-dairy milk
1 1/2 tsp. vanilla extract
1 12 oz. can of coconut milk, chilled in fridge (do not use a coconut milk that has guar gum or another binding agent added or the desired effect cannot be achieved)
Crust: 1 1/2 cups almond meal
1/2 cup vegan graham crackers, to make gluten-free substitute gluten-free graham crackers or use just almond meal
3 Tbsp. chocolate chips
3 large dates
2 tsp. agave nectar
Method of Prep: In the food processor, chop the 3 large dates until very small. Add in the almond meal, graham crackers and chocolate chips. Lastly add in the agave nectar. Blend until all well incorporated. Press into a 9″ pie pan, we used a glass pie pan. Place in the fridge until ready to use. In a mixing bowl, using a hand blender (with beater attachments), beat the Tofutti cream cheese, almond milk and vanilla extract until smooth and well blended. Then add in the peanut butter and blend til smooth. Add in the powdered sugar a half at a time. Blend well. Open the can of chilled coconut milk. The liquid and the cream will be separated into two layers. Scoop the top layer of cream out of the can, stopping at the liquid, and place in a second mixing bowl. With the hand blender (and whisk attachments), whisk the coconut cream until fluffy and incorporated with air. Fold the coconut whipped cream into the bowl of peanut butter filling. Pour into the chilled pie shell, smoothing out the top. Place in the fridge until well chilled. We recommend at least 6 hours, but found it perfectly set over night. A great dish to make in advance.
Serve chilled, enjoy!