Alpha Gal Friendly Peanut Butter Pie

Total time4 hr 25 min

Prep time25 min

Cook time0 min

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Ingredients

8 servings

For the crust

1 ½ cups chocolate sandwich cookie crumbs (about 18 cookies)
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5 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the filling

8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar, sifted
1 tsp vanilla extract
1 ½ cups heavy cream, cold
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For the topping

2 oz semi-sweet chocolate, finely chopped
2 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp roasted salted peanuts, roughly chopped (optional)

Instructions

1
In a medium bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Freeze for 15 minutes until firm.
2
In a large bowl, beat the softened cream cheese with an electric hand mixer on medium speed until smooth and no lumps remain, about 2 minutes. Add the peanut butter, powdered sugar, and vanilla extract, and beat on medium speed until fully combined and fluffy, about 2 minutes more.

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