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Mom's Peanut Butter Pie 2.0

Servings: 8, Total Time: 2 hours, Active Time: 20 min.

Gluten-Free, Dairy-Free

Remember all those Cool Whip pies mom used to make? Peanut butter, Key lime, Pistachio, etc. They were so light and creamy and had a nice cookie or graham cracker crust. Best part of these pies to my mom: EASY PEASY 20 MIN PIE.


Well, I thought to myself...why not just make it with coconut cream? Same concept, right? So, I tested out my mom's peanut butter pie recipe with coconut cream and monkfruit sugar and this baby came out AMAZING.


For the crust, I used Goodie Girl "oreos" with the cream scraped out. If you can have dairy leave the cream.


Also, I used Roasted Crunchy Peanut Butter instead of your typical creamy PB. I think there should always be some sort of bite or texture. Just pure cream without a crunch just won't do for me. However, you do you. :-)

Ingredients:


Crust:

24 chocolate cookie sandwiches (like Goodie Girls), slice open and remove cream with pairing knife

5 tablespoons, Earth Balance or coconut oil


Filling:

8 oz coconut cream, no water, chilled over night in fridge or in freezer for a few hours

1 cup Roasted Crunchy Peanut Butter

8 oz Kite Hill Almond Cream Cheese, room temp

1 1/4 + 1/4 cups powdered monkfruit, sifted and divided

1 pinch salt (unless your peanut butter is salted then omit)

1 tsp vanilla

1/2 cup salted peanuts, chopped *optional

1. Preheat oven to 350 F. Put a large mixing bowl into freezer or fridge while you make crust.

In a food processor, pulse the cookies until a fine crumb appears. Then add the earth balance or coconut oil and pulse until slightly wet looking. Optional: Reserve a few tablespoons cookie crumb mix for garnish.


2. Pour crumb mixture into a pie pan and use your fingers to press down the crumb until even on all sides and bottom. Bake for 5-6 minutes until the crust is set. Remove and let cool while you work on the filling.


3. Remove mixing bowl from freezer. With a hand mixer, whip the coconut cream on high until cool whip like streaks form. Should be thick and hold a slight peak. It took me about 7-8 minutes.


4. Add 1/4 cup powdered monkfruit and vanilla, whip again.


5. In a separate bowl, use the handmixer to beat the peanut butter and cream cheese together. Once combined, add 1 1/4 cups powdered monkfruit until well combined.


6. On low, beat the coconut "cool whip" into the peanut butter mix. Do not over beat. At the end, I stopped the mixer and finished folding in the whip by hand with a spatula.


7. Pour mix into the prepared crust. Garnish with cookie crumbs and chopped peanuts.


8. Chill in fridge for at least 1 hour. For best results, chill overnight.

You'll thank me for this one. ;-)

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