Vegan peanut butter pie dessert recipe

Peanut Butter Pie



Peanut Butter Pie
Recipe type: Desserts
Serves: 10
  • 200gm chocolate ripple biscuits (approx. 22)
  • ¼ cup non-dairy butter, melted
  • 227gm tofutti cream cheese
  • 1 cup smooth peanut butter
  • 270ml can of coconut cream *see Notes below
  • 1 ¼ cups icing sugar, sifted
  • Optional: dark chocolate or chocolate topping & crushed peanuts to serve
  1. Put biscuits through a food processor until they're crumbs
  2. Combine crumbs & melted butter & press down, spreading evenly into a pie dish to form a crust. Set aside in refrigerator (I used a round pie tin with a false bottom – 24cm x 2cm)
  3. Using a mix master (or electric beaters) beat cream cheese, peanut butter, coconut cream & icing sugar until smooth & lump free
  4. Pour liquid over crust, smooth out the top & refrigerate overnight or for at least an hour
  5. Drizzle with melted dark chocolate or chocolate topping and sprinkle with crushed peanuts (optional)
I use Ayam full coconut cream & keep it in the fridge overnight prior to use. DO NOT shake when opening. Gently scoop out solidified cream on the top for use & discard the liquid.

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