Peanut Butter Pie
Author: Nikki
Recipe type: Desserts
Serves: 10
Ingredients
- 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
Instructions
- Put biscuits through a food processor until they're crumbs
- 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)
- Using a mix master (or electric beaters) beat cream cheese, peanut butter, coconut cream & icing sugar until smooth & lump free
- Pour liquid over crust, smooth out the top & refrigerate overnight or for at least an hour
- Drizzle with melted dark chocolate or chocolate topping and sprinkle with crushed peanuts (optional)
Notes
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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