Summary

Watching your figure? This gluten free recipe has 525 calories, 14g of protein, and 36g of fat per serving. For 82 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up non-dairy cream cheese, creamy peanut butter, peanut butter cups, and a few other things to make it today. This recipe is liked by 30 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is pretty good. Similar recipes include Easy No-Bake Peanut Butter Pie Jars, and a Giveaway, Dairy-Free Peanut Butter Ice Cream Pie with Chocolate Cookie Crust, and No Bake Almond Butter Pie.

Instructions

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.

Ingredients

• 1 non-dairy plain cream cheese (I use Daiya)
• 2 creamy peanut butter (I used Earth Balance)
• 3 dark chocolate chips (I used Enjoy Life brand)
• 4 peanut butter cups, broken into pieces (I used Justin's Dark Chocolate Cups)
• 5 powdered sugar, sifted
• 6 salted, roasted peanuts
• 7 Earth Balance Soy Free Spread
• 8 vanilla coconut yogurt (I used So Delicious brand)
• 9 non-dairy whipped topping, thawed (I used So Delicious brand)

Directions

• 1 CRUST:Crush the cookies in a food processor until fine crumbs.
• 2 Transfer to a small bowl and add the earth balance.
• 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.