Gluten Free, Dairy Free Creamy Peanut Butter Pie
free of gluten, dairy, soy, and eggs
created by Carrie Forbes
makes one 9" pie
1 cup crushed gluten free cookie crumbs (I used Enjoy Life Vanilla Graham Cookies)
1 tbsp. cocoa powder (omit, if using gluten free chocolate cookies)
2 tbsp. palm shortening
1 cup creamy natural peanut butter
1 (13.5 oz) can coconut milk
3/4 cup sugar
2 teaspoons vanilla
2 tablespoons chia seeds mixed with 1/3 cup hot water, set aside for a few minutes to gel
To make the chocolate crust: Mix crushed gluten free cookie crumbs with the cocoa power. Cut in the palm shortening and mix with a fork or with your fingers until the crumbs stick together slightly. Pour the crumbly mixture into a glass pie pan and press into the pan until it evenly covers the bottoms and the sides. Set aside.
To make peanut butter filling: A) If you have a high powered blender like a vitamix or blendtec, add all ingredients to the blender and blend on high for several minutes until thoroughly combined and super creamy. Pour into pie crust. Top with chocolate chips if desired and place in refrigerator for several hours to set. B) For a "regular" ol' blender, add the chia seeds mixed with water to the blender and blend on high until the mixture has been thoroughly pureed. Pour pureed chia seeds & water into a large bowl and whisk in the peanut butter, sugar, vanilla, and coconut milk. When the mixture is fully combined pour into the pie crust. Sprinkle chocolate chips on top if desired and then place in refrigerator for several hours to set before serving.
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