No Bake Cookie Butter Cream Pie
The recipe No Bake Cookie Butter Cream Pie can be made in around 2 hours and 20 minutes. For $1.97 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 648 calories, 8g of protein, and 47g of fat. This recipe serves 8. A few people made this recipe, and 36 would say it hit the spot. It is a good option if you're following a gluten free diet. If you have almond milk, vegan cream cheese, confectioners sugar, and a few other ingredients on hand, you can make it. It is brought to you by This Gal Cooks. With a spoonacular score of 15%, this dish is not so excellent. If you like this recipe, take a look at these similar recipes: Best No Bake Peanut Butter Cream Pie with A Chocolate Cookie Crust, No-Bake Peanut Butter Cup Chocolate Chip Cookie Pie, and No Bake Peanut Butter Fudge Ice Cream Pie.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 120 minutes
Ingredients:
½ C unsweetened vanilla almond milk
2 tbsp Earth Balance vegan butter, melted
1 13oz can of coconut milk, refrigerated so the solids and liquids separate.
2 tbsp confectioners sugar
¾ C cookie butter (I used Biscoff - it's dairy free and vegan)
2 C dairy free chocolate cookies, crushed (I used Newman's Own Organic Alphabet Cookies)
½ C granulated sugar
¼ C semi sweet chocolate, chopped (plus more if your sauce doesn't get thick enough)
8oz of vegan cream cheese, softened
Equipment:
tart form
bowl
spatula
double boiler
whisk
Cooking instruction summary:
Combine the crushed cookies and the Earth Balance. Mix until the cookies are moist. Press into a 10" tart pan and place in the freezer until ready to use.Beat together the sugar, vegan cream cheese, cookie butter and almond milk. In another bowl, beat together the solids from the coconut milk, the confectioners sugar and the remaining ¼ C of vegan cream cheese. Fold into the cookie butter mixture.Remove the pie crust from the freezer and pour the cookie butter mixture into the crust. Carefully smooth with a rubber spatula.Place in the freezer and freeze for 2-4 hours.Meanwhile, make the chocolate sauce. Using the double boiler method, melt the chocolate over medium heat. Whisk in the remaining almond milk. Add more chocolate if your sauce isn't thick enough and whisk until smooth. Remove from the heat and allow to slightly cool. Drizzle over the finished pie.To serve the pie, allow to sit out for a few minutes to soften. Or enjoy it like an ice cream pie - eat it right out of the freezer!Store any leftover pie in the freezer.
Step by step:
1. Combine the crushed cookies and the Earth Balance.
2. Mix until the cookies are moist. Press into a 10" tart pan and place in the freezer until ready to use.Beat together the sugar, vegan cream cheese, cookie butter and almond milk. In another bowl, beat together the solids from the coconut milk, the confectioners sugar and the remaining ¼ C of vegan cream cheese. Fold into the cookie butter mixture.
3. Remove the pie crust from the freezer and pour the cookie butter mixture into the crust. Carefully smooth with a rubber spatula.
4. Place in the freezer and freeze for 2-4 hours.Meanwhile, make the chocolate sauce. Using the double boiler method, melt the chocolate over medium heat.
5. Whisk in the remaining almond milk.
6. Add more chocolate if your sauce isn't thick enough and whisk until smooth.
7. Remove from the heat and allow to slightly cool.
8. Drizzle over the finished pie.To serve the pie, allow to sit out for a few minutes to soften. Or enjoy it like an ice cream pie - eat it right out of the freezer!Store any leftover pie in the freezer.
Nutrition Information:
covered percent of daily need
