This dessert combines a chocolatey cookie crust with a silky smooth peanut butter filling, topped off with more cookies and a creamy layer.
Ingredients:
For the Crust:
- 24 gluten-free chocolate sandwich cookies
- 6 tbsp melted plant-based butter
For the Filling:
- 1 package (8 oz) of cream cheese alternative, softened
- 1 (8 oz) container of non-dairy whipped topping, thawed
- 3/4 cup creamy peanut butter
- 1/4 cup maple syrup
- Optional: 2 tbsp powdered sugar (omit if you prefer less sweetness)
Instructions:
- Begin by lightly greasing a pie dish.
- Crush the chocolate sandwich cookies into fine crumbs using a food processor. Combine with the melted plant-based butter until the mixture has a wet sand consistency.
- Press the crumb mixture into the bottom and up the sides of the pie dish firmly to form the crust. Chill in the refrigerator for about 30 minutes to set.
- In a large bowl, blend together the softened cream cheese alternative, whipped topping, peanut butter, and maple syrup until the mixture is creamy. If using, include the powdered sugar in this step.
- Pour the peanut butter mixture over the prepared crust, smoothing the surface with a spatula.
- Garnish the top of the pie with additional whipped topping and crumbled chocolate sandwich cookies if desired.
- Refrigerate the pie for 3-4 hours to firm up before serving.
Enjoy this indulgent no-bake pie as a special dessert that’s perfect for sharing at gatherings or enjoying as a personal treat. It offers a delightful mix of flavors that’s sure to be a hit with both kids and adults alike.
