Me: “Is today Sunday?”
Me: “Oh, cool.”
Michael: “It’s just another Suuunday Fuuunday.”
Hello there, I’m so happy to see you! This week I am quite excited to share with you the most delicious chocolate peanut butter cream pie recipe that I have ever tasted in my entire 21 years on this earth… and it’s gluten-free and vegan! (For those of you with sensitive diets. If you are okay with using dairy and gluten filled products then by all means use the regular/more common options)
A couple of weekends ago now, our Aunt Caryse and Uncle Tom came to visit. I feel so blessed to have the opportunity to know them and to have such kind, loving, Godly people in my life. (It is so amazing to watch God build a family around me… He is so faithful.)
While they were here Aunt Caryse shared this wonderful recipe with us and it was so much fun to make, and eat, that I wanted to share it with you! Since it is still pretty warm and not quite “baking season” yet this recipe is perfect. It is relatively “no-bake” with only about 10min of oven time. It is the perfect light, rich, creamy and cool dessert for warmer weather!
So grab a family member and/or friend, your whisk and let’s get baking!
Chocolate Peanut Butter Delight Pie
- 25 chocolate sandwich cookies (We used the Glutino brand which are basically dairy and gluten free Oreos.)
- 4 tbsp melted butter (We used the vegan alternative: Smart Balance.)
- 8oz vegan cream cheese (brand: Go veggie! classic plain)
- 1 cup creamy peanut butter
- 1 can of coconut milk (chilled)
- Powdered sugar (about 1/2 cup)
- Put the cookies in a food processor (or ziploc bag) and crumble completely. (If you choose you can leave a small amount for a garnish at the end).
- Melt the butter and add it to your crumbs and pulse (or squish) until totally combined.
- Press mixture into a pie pan that has been sprayed with non-stick spray.
- Bake @ 350 for 5-7 minutes until set
- Chill in the fridge for about 30 minutes. (Don’t forget to let it cool on the counter before you put it in the fridge!)
- Beat together the top “fat” layer of the coconut milk (the top half of the can) and the powdered sugar.
- Beat on high for about 6 minutes. (You really want to make sure everything has had time to chill… ours never whipped up completely… but, it still worked great!)
- In another bowl: beat the peanut butter and cream cheese together.
- Fold in the coconut whipped topping and mix completely.
- Add the whipped mixture to the pie crust.
- Top with crumbled cookies or your favorite topping. (We did dairy free chocolate chips!)
- Chill in the freezer for at least an hour, or until completely set. It can either then be moved to the fridge or the counter until you want it served. (We skipped the freezer and left ours in the fridge over night; it was perfect!)
I hope that you have as much fun making memories while you make this pie as I did!
Before I go would like to ask you to please take a moment of time to pray for the lovely lady that embarked on this culinary adventure with me, our lovely Aunt Caryse and her family. Please pray comfort, relief and strength over them. Thank you!
What is your favorite “summertime” dessert?
What is your favorite pie?
Who do you like baking with?
What happy memory of baking do you have?
Until next time; I pray your day, every day, is blessed.