March 14, 2016
National Pi day is a family favorite. It's almost a law that you have to make a pie today, right? Well, that's the excuse my family gives to me when it rolls around every year. This year, I wanted to not only make a pie, but wanted it to be one of my favorites; No bake, chocolate, and be super easy.
No bake pies are the best. They are fluffy and creamy, usually light as air, and definitely include whipped cream in most cases. These are all on my "must have" list of tasty ingredients for any dessert.
Check out this lovely no bake pie that highlights the beautiful marriage of chocolate and peanut butter. It's a delightful end to any meal.
For the CRUST:
1 1/3 boxes “Brownie” Cookies (I used Double Chocolate Brownie Soft Baked Cookies by Enjoy Life), if tolerant to soy and eggs try Kinnikinnick Foods brand “Oreo” cookies, reserve 2 tablespoons of crumbs for garnish
5 tablespoons Earth Balance Soy Free Spread
For the FILLING:
1 cup plus 2 tablespoons creamy peanut butter
2 tablespoons non-dairy plain cream cheese
3 tablespoons vanilla coconut yogurt
1 1/4 cups powdered sugar, sifted
1/2 cup plus 3 tablespoons salted, roasted peanuts
10 peanut butter cups, broken into pieces
1 1/2 containers non-dairy whipped topping, thawed
1/4 cup dark chocolate chips
Preparation
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.
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