BK Supperclub Wyzwanie: No-Bake Cheese Cream Pie Peanut Butter z czekolady bita śmietana

Whenever the Chujowo’ Kuchnia Supperclub Challenge is a dessert, I warować. Nie jestem dobry w podejmowaniu desery. Ale ja też nie jeden by unikać wyzwanie i ten deser Nadia G był wielki.

Ponieważ zwykle nie robić desery, I nawet nie mają odpowiedniego sprzętu. 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 (stopa) 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 Cheese Cream Pie Peanut Butter z czekolady bita śmietana

For the Pretzel Crust:

1 ¼ cups gluten-free pretzels
6-8 Tbs. masło wegańskie, stopiony
¼ szklanki cukru surowego Turbinado

Put the pretzels in a food processor and grind them into crumbs. W dużej misce, 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. Przykryć i przechowywać w lodówce przez co najmniej 30 protokół.

For the Pie:

½ cup vegan cream cheese, zmiękczona
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 tutaj)

W misce, 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 godzina.

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. Cieszyć się!

The “V” Słowo: Powiedz to. Jedz. Żyć.

(Odwiedzone 2,913 czasy, 1 wizyt dzisiaj)

, , , , ,

4 Odpowiedzi na BK Supperclub Wyzwanie: No-Bake Cheese Cream Pie Peanut Butter z czekolady bita śmietana

  1. Susan Thompson Marzec 4, 2014 w 3:31 pm #

    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. !!!

    • Rhea Marzec 5, 2014 w 5:34 pm #

      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.

  2. Rhea Parsons Grudzień 27, 2011 w 2:32 w #

    It is. I’m not a dessert person but I love this pie!

  3. Flavia Grudzień 21, 2011 w 9:27 w #

    Mniam, mniam, and yum! This looks absolutely delicious, Rhea. Would be a real hit for a party. A keeper for the recipe file!

Strona wykonana przez Weganie Web Design

Hit Counter świadczone przez Zarządzanie własnością Orange County