Whenever the Bitchin’ Kitchen Supperclub Challenge is a dessert, I cringe. I am not good at making desserts. But I am also not one to shy away from a challenge and this dessert of Nadia G’s was a big one.
Since I don’t normally make desserts, I didn’t even have the appropriate equipment. I had to go out and buy a hand mixer, a metal bowl and a pie plate.
Then not only did I have to make this dessert vegan and gluten-free but I had to learn how to make vegan whipped cream. That was a sweet success which I shared with you in the last post along with the recipe for Chocolate Mousse.
So with a bag of gluten-free pretzels, a tub of vegan cream cheese (Galaxy is my favorite) and my new equipment, I set out to attempt the challenge. It was pretty fun and it was soooo delicious. I don’t even like sweets or desserts but I do like peanut butter and cream cheese together. I eat the combo on my waffles for breakfast. The peanut butter and cream cheese filling was decadent, rich and addictive. The crunchy, salty pretzel pie crust complements the creaminess of the pie perfectly.
I am so grateful for the BK Supperclub Challenges for making me break out of my (pie) shell (HAHAHAHA) and learn new things. This is an easy to make dessert that will really wow the crowd. And you don’t even have to turn the oven on. This is definitely my kind of dessert!
No-Bake Cream Cheese Peanut Butter Pie with Chocolate Whipped Cream
For the Pretzel Crust:
1 ¼ cups gluten-free pretzels
6-8 Tbs. vegan butter, melted
¼ cup raw turbinado sugar
Put the pretzels in a food processor and grind them into crumbs. In a large bowl, combine the pretzel crumbs, the raw sugar and the melted vegan butter. Mix with your hands until it is all combined and sticking together. If it doesn’t feel sticky, add more melted butter. Press the mixture into a 9 inch pie plate including the sides. Cover and refrigerate for at least 30 minutes.
For the Pie:
½ cup vegan cream cheese, softened
1/3 cup smooth peanut butter
¼ cup raw sugar
½ cup vegan whipped cream
2 cups vegan chocolate whipped cream (see recipes for whipped cream here)
In a bowl, combine the vegan cream cheese, the peanut butter and the raw sugar. Beat with the electric hand mixer until it is smooth. Fold in the whipped cream gently. Spoon the filling into the pie shell, cover and return to the refrigerator for at least 1 hour.
When the pie and filling have chilled, cover the pie with the chocolate whipped cream. Garnish with chocolate shavings, pretzels or your favorite topping. You can refrigerate the pie longer to let it set more or you can serve it right away. Enjoy!
The “V” Word: Say it. Eat it. Live it.
The pie looks good but your illustration of it being cut, looks as though the pie crumbles up a lot.
Do you have a baked cake with the same ingredients? It has all the makings of a delicious cake, hope you can give me a substitute. Your looking good. !!!
Hi Susan, I’m sure any crumbles are due to my inexperience at the time with baking and desserts. I don’t have any substitutes. The whole point is a no-bake cake. The pumpkin version which is on the blog has a baked crust which I guess you could swap for the pretzels.
It is. I’m not a dessert person but I love this pie!
Yum, yum, and yum! This looks absolutely delicious, Rhea. Would be a real hit for a party. A keeper for the recipe file!