No-Bake Chocolate Peanut Butter Pie
No-Bake Chocolate Peanut Butter Pie requires around 45 minutes from start to finish. This recipe serves 8. For $1.2 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 620 calories, 15g of protein, and 42g of fat. A few people made this recipe, and 30 would say it hit the spot. This recipe from Foodista requires cream cheese, powdered sugar, dark chocolate chips, and roasted peanuts. It works well as a rather cheap main course. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is good. If you like this recipe, you might also like recipes such as No-Bake Peanut Butter Chocolate Pie, No bake chocolate and peanut butter pie, and The BEST No Bake Chocolate Peanut Butter Pie.
Servings: 8
Ingredients:
2 tablespoons non-dairy plain cream cheese (I use Daiya)
1 cup plus 2 tablespoons creamy peanut butter (I used Earth Balance)
1/4 cup dark chocolate chips (I used Enjoy Life brand)
10 peanut butter cups, broken into pieces (I used Justin's Dark Chocolate Cups)
1 1/4 cups powdered sugar, sifted
1/2 cup plus 3 tablespoons salted, roasted peanuts
5 tablespoons Earth Balance Soy Free Spread
3 tablespoons vanilla coconut yogurt (I used So Delicious brand)
1 1/2 containers non-dairy whipped topping, thawed (I used So Delicious brand)
Equipment:
food processor
bowl
stand mixer
blender
knife
Cooking instruction summary:
- CRUST:
- Crush the cookies in a food processor until fine crumbs.
- Transfer to a small bowl and add the earth balance.
- 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.
- Pour the filling into the chilled crust and spread evenly.
- 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.
Step by step:
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.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.
Nutrition Information:
covered percent of daily need
