Vegan No Bake Peanut Butter Pie
Listen up peanut butter lovers. This no bake peanut butter pie is luscious, dense and melt in your mouth amazing. It requires minimal effort and just hits the spot. It's completely vegan!
Servings: 10
Ingredients
- 1 9 inch graham cracker crust pre-made
- 5 oz vegan cream cheese
- ½ cup confectioner sugar
- ¾ cup peanut butter *see notes
- ½ cup almond milk *see notes
- 8 oz vegan whipped cream topping thawed from the freezer
- ¼ cup chocolate chips
- 3 tbsp coconut oil
Instructions
- Let the cream cheese sit room temp for about 10 minutes for easier mixing if you can! In a stand mixer or with a hand mixer, beat together peanut butter, cream cheese, milk and confectioners sugar until it's all blended well and whipped looking.
- Fold in the thawed, refrigerated whipped topping. Do not over mix. Spoon this mixture into the pie crust. Smooth out the mixture, spread it evenly. Make room in your freezer for the pie before transferring it. Be sure it can lay flat to avoid uneven filling.
- Freeze flat in the freezer for about 2 - 3 hours. Once the pie has about 10 minutes left to freeze, make your chocolate coconut oil mixture in a double boiler or use a small sauce pot filled with 1 cup of water with a cereal bowl placed on top. Put the heat on low, add the coconut oil and chips to the bowl and slowly whisk until the chocolate sauce is nice and thin.
- Pull the pie out and drizzle the chocolate sauce. Place back into the freezer until ready to serve. The pie will need about 15 min to warm up before slicing and enjoying. Keep leftovers in the freezer!
Notes
*creamy or chunky. Use cashew butter if allergic to peanuts.
*any nut milk will work.
Nutrition
Calories: 340kcal | Carbohydrates: 27g | Protein: 7g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 18mg | Sodium: 237mg | Potassium: 162mg | Fiber: 2g | Sugar: 15g | Vitamin A: 156IU | Calcium: 62mg | Iron: 1mg