Tuesday, May 27, 2014

Peanut Butter Pie

My last post was a month ago and for that, I apologize.  Health issues and a new job have had me stretched so thin, I needed to stop for a little while to look around and appreciate what's good in my life... and one of those things is YOU. Yes, YOU, My blog readers... Without you this post would be just words on a webpage somewhere on the internet that would go unread.

You are who I write to and it brings me such joy that I have 16,000+ views now.  As a thank you for reading, (and a thank you for being patient) I am posting today a recipe for one of my family's favorite desserts.

Before I had to go vegan this dessert was almost a staple at every family get together during the spring, summer, and even into the fall. It was a hit!  After making the switch, I didn't make it anymore... I was too jealous that others would be eating it and I couldn't even have a bite!

Well, a couple weeks ago, when things finally started calming down (trust me as I look at my schedule right now... that was definitely the calm before the storm) I invited some of my closest friends over for a "family dinner".  (Shout out to Jane, Kjell, Mark, and Cody for coming!) I made 2 pot pies (1-chicken, 1-vegan), Chopped Salad, and needed something for dessert. I HAD TO VEGANIZE MY PEANUT BUTTER PIE!!! I knew it'd be a hit and indeed, it was.
(Even after dinner when there was leftover pie and my dad ate about half the pie...)

Alright, are you ready for this? No-Bake Peanut Butter Pie:

1 cup smooth peanut butter
1 (8oz) container Daiya Plain Cream Cheese
1 1/4 cup powdered sugar
1 1/2 cans full fat Coconut Milk, (put these in the fridge overnight to chill and separate**) OR 
1 container So Delicious Coco-Whip, if you're in a hurry!
1 oreo cookie crust

**Before I begin, let me explain the coconut milk process.  By putting a can of full fat coconut milk in the fridge, it allows the coconut water to separate from the coconut cream, as cream is like any fat, it hardens and stays at the top of the can while the water stays at the bottom.  Before using, carefully turn the can over and open at the (regularly) bottom of the can.  This will allow you to pour out the water (discard or save, your choice) and scoop out the cream.  For this recipe the cream of 1 1/2 cans was enough for me for this recipe.  Simply whip with a whisk with a splash of vanilla until fluffy like whip cream and it is ready to be folded in to the peanut butter batter.  Okay, now back to the recipe)

In a stand mixer, beat the peanut butter, cream cheese substitute, and powdered sugar until mixed thoroughly.  

Fold in the coconut cream, until incorporated.  

Pour into pie crust and freeze for 2-3 hours. (or Overnight, if planning to take it on a picnic or something)  Allow to thaw 10 min before cutting and serving. 

That's it. Literally: EASY AS PIE!!! haha (I crack myself up!)

I suggest once you make this the first time... always have cans of coconut milk in the fridge, you will be asked to make this again. And again. And AGAIN!


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