No-Bake Chocolate Peanut Butter Pie

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 Foodista requires powdered sugar, non-dairy whipped topping, chocolate chips, and roasted peanuts. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 44%, this dish is solid. If you like this recipe, you might also like recipes such as No-Bake Peanut Butter Chocolate Pie, The BEST No Bake Chocolate Peanut Butter Pie, and No bake chocolate and peanut butter pie.

Ingredients

You need the ingredients below to cook it

  • non-dairy cream cheese

    non-dairy cream cheese

    non-dairy plain cream cheese (I use Daiya)

    2 Tbsps

  • creamy peanut butter

    creamy peanut butter

    creamy peanut butter (I used Earth Balance)

    258 grams

  • chocolate chips

    chocolate chips

    dark chocolate chips (I used Enjoy Life brand)

    45 milliliters

  • peanut butter cups

    peanut butter cups

    peanut butter cups, broken into pieces (I used Justin's Dark Chocolate Cups)

    10 Items

  • powdered sugar

    powdered sugar

    powdered sugar, sifted

    150 grams

  • roasted peanuts

    roasted peanuts

    salted, roasted peanuts

    73 grams

  • earth balance soy free spread

    earth balance soy free spread

    Earth Balance Soy Free Spread

    5 Tbsps

  • vanilla coconut yogurt

    vanilla coconut yogurt

    vanilla coconut yogurt (I used So Delicious brand)

    3 Tbsps

  • non-dairy whipped topping

    non-dairy whipped topping

    non-dairy whipped topping, thawed (I used So Delicious brand)

    1.5 containers

Instructions

Let's follow the instructions for cooking it

  1. CRUST:
  2. Crush the cookies in a food processor until fine crumbs.
  3. Transfer to a small bowl and add the earth balance.
  4. Combine with a fork, or hands until fully blended and begins to take shape.
  5. Press evenly into a 9 inch pie plate. My crust ended at about 1/2 inch before the rim.
  6. Chill in the freezer while preparing the filling.
  7. FILLING:
  8. 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.
  9. After about a minute add the coconut yogurt.
  10. Once combined, reduce to low speed and add sifted powdered sugar, increase back to medium speed and beat until smooth.
  11. Turn off mixer, then add in 1/2 cup peanuts, and broken pieces of peanut butter cups and combine well.
  12. Fold in thawed whipped topping until well blended.
  13. Pour the filling into the chilled crust and spread evenly.
  14. Sprinkle the 3 tablespoons of peanuts, dark chocolate chips, and the reserved cookie crumbs on top.
  15. Chill for at least another 90 minutes before serving.
  16. Slice with a sharp knife to pierce through all the peanut butter chunks in the pie.