Dairy Free Peanut Butter Pie Recipes
DAIRY FREE PEANUT BUTTER PIE
I found this on the Whole Foods website and will be trying it tonight. I have been dying to make a peanut butter pie that I could enjoy but not being able to eat dairy products really limits the peanut butter pie recipes to try. Plus I am not a huge fan of cool whip.
Provided by Pixies Kitchen
Categories Pie
Time 6h20m
Yield 1 9, 8 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the pie crust: In a small sauce pan over low heat melt the chocolate. Pour the melted chocolate into the pie crust. With a spatula, spread the chocolate evenly inside the crust. Set aside.
- To prepare the filling: Combine the sugar and creamer in a bowl, stir with a spoon to blend allowing the sugar to dissolve for 2 to 3 minutes. Meanwhile, in another bowl place the cream cheese, and peanut butter. Whip at top speed, scraping down the sides until creamy, about 3 minutes. Set aside.
- Using the electric mixer whip the creamer and sugar on high until frothy, about 3 minutes. Sprinkle in the xanthan gum and mix for a few seconds more or until dissolved. Pour the cream mixture into the peanut butter mixture and gently stir and fold to blend. Spoon the filling into the prepared pie crust and top with the shaved chocolate. Refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 354.2, Fat 26.9, SaturatedFat 5.7, Cholesterol 0.3, Sodium 353.7, Carbohydrate 22.2, Fiber 2.6, Sugar 9.5, Protein 10.5
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- Place 18 mini muffin liners on a cookie sheet. In a small mixing bowl, beat the peanut butter, coconut sugar, and softened butter together until it is creamy. Place in the freezer.
- In a small saucepan, melt 1/2 cup of chocolate chips over low heat. Spread some of the chocolate into the bottoms of the muffin liners. Place in the freezer and freeze until they are solid.
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