No Bake Chocolate Peanut Butter Pie

No-Bake Chocolate Peanut Butter Pie

No-Bake Chocolate Peanut Butter Pie

 45 minutes

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Details

Serving Size: 8
Gluten-Free: True
Weight Watchers: 26 Points

Cuisine

dessert

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Ingredients

2 tablespoons non-dairy plain cream cheese (I use Daiya)
1 cup plus 2 tablespoons creamy peanut butter (I used Earth Balance)
1/4 cup dark chocolate chips (I used Enjoy Life brand)
10 peanut butter cups, broken into pieces (I used Justin's Dark Chocolate Cups)
1 1/4 cups powdered sugar, sifted
1/2 cup plus 3 tablespoons salted, roasted peanuts
5 tablespoons Earth Balance Soy Free Spread
3 tablespoons vanilla coconut yogurt (I used So Delicious brand)
1 1/2 containers non-dairy whipped topping, thawed (I used So Delicious brand)

Instructions

CRUST:Crush the cookies in a food processor until fine crumbs.

Transfer to a small bowl and add the earth balance.

Combine with a fork, or hands until fully blended and begins to take shape.Press evenly into a 9 inch pie plate. My crust ended at about 1/2 inch before the rim.Chill in the freezer while preparing the filling.FILLING:In a stand mixer set with a paddle attachment, or using a hand held mixer set on medium speed, beat peanut butter with the cream cheese.After about a minute add the coconut yogurt.Once combined, reduce to low speed and add sifted powdered sugar, increase back to medium speed and beat until smooth.Turn off mixer, then add in 1/2 cup peanuts, and broken pieces of peanut butter cups and combine well.Fold in thawed whipped topping until well blended.

Pour the filling into the chilled crust and spread evenly.

Sprinkle the 3 tablespoons of peanuts, dark chocolate chips, and the reserved cookie crumbs on top.Chill for at least another 90 minutes before serving.Slice with a sharp knife to pierce through all the peanut butter chunks in the pie.

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