When life decides to give you lemons, some people have sour attitudes (you see what I did there?), some make lemonade, and some throw them back.
Some, meaning me.
I must say, this pie was created right at the brink of a chaotic meltdown. You see, I planned on making a delicious coconut pie that would be sure to knock the socks off anyone’s feet. However, (there’s always a however) I dug through all of our cabinets and refrigerators but couldn’t find a single ounce of coconut.
Seeing that we were out of coconut, I decided to make a tofu pecan pie. Sadly, my tofu expired back in december…whoops. And we were out of pecans as well. I then decided to make a different peanut butter pie but discovered I didn’t have any vegan yogurt for the specific recipe.
Now, at this point, after searching for some sort of pie (I was in a pie mood if you couldn’t tell) and learning that I was missing almost all of the necessary pie ingredients, I was ready to cry. YES I CRY OVER PIE STOP LAUGHING AT ME. As pathetic as it sounds, not being able to bake a scrumptious and magical creation is devastating and really makes me sad.
Don’t worry, there’s a happy ending to this pitiful story. I browsed the internet for peanut butter pie and looked over recipe after recipe before I found this one. I printed that recipe and ran faster than Roadrunner into my kitchen and got to work on making this pie.
Which is what this post is supposed to be about, so um…let me describe it to you.
Thick, creamy, cold, crunchy, chocolatey, and full of peanut butter, this pie will open up a door to a newfound love of peanut butter than you never knew you had inside of yourself.
Ok, maybe you won’t have this overwhelming need of peanut butter and want to whack it on every food in sight, but really and truly, this pie is great. That’s really all you need to know. I should have just written “this pie is great” and been done with this post. But where’s the fun in that? Nah, I like to drag it out and make you read my rambling thoughts and look at my pictures before you see a recipe.
🙂
- 16 oz Tofutti cream cheese
- 1½ c. powdered sugar
- ½ c. creamy peanut butter
- ½ c. crunchy peanut butter
- 1 c. almond milk
- 2 (9 in.) graham cracker pie crusts
- 1 c. reeses’ puffs cereal
- ½ c. vegan chocolate chips
- Beat the cream cheese, powdered sugar, and peanut butters together in an electric mixer until well mixed.
- Pour in your almond milk and beat on medium speed until completely combined.
- Pour your pie mixture into two pie crusts and set aside.
- Using whatever method you prefer, crush the cereal and sprinkle across the entire surface of both pies.
- Melt the half cup of chocolate chips and using a spoon, drizzle across both pies. Cover the pies and freeze until firm all the way through. About 1 hour
- Let thaw at least 5 minutes before serving.
The pie is made, everything is good again.
Much Love,
Katherine Marie
My Bible Verse For Today:
“Dear children, let us not love with words or speech but with actions and in truth. This is how we know that we belong to the truth and how we set our hearts at rest in his presence: 20 if our hearts condemn us, we know that God is greater than our hearts, and he knows everything.”
1 John 3:18-20
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