Gluten Free Peanut Butter Pie Recipe | Nuts.com
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This Gluten-Free (yes, you heard us, GLUTEN-FREE!) Peanut Butter Pie recipe is absolutely delicious and filled with some amazingly healthy ingredients! It's similar to a cheesecake, but filled with peanut butter goodness! The great thing is that the crust is made with nuts and pitted dates, making it healthy, delicious and completely gluten-free. Walnuts have a high source of omega-3 fatty acids which is amazing for heart health and reducing inflammation! Try this Peanut Butter Pie recipe at your next party and let the crowd go wild!
|PRODUCTS MENTIONED|
1. Raw Cashews -
2. Raw Walnuts -
3. Raw Almonds -
4. Pitted Dates -
5. Coconut Oil -
6. Natural Peanut Butter -
7. Cacao Nibs -
|GLUTEN-FREE PEANUT BUTTER PIE RECIPE|
INGREDIENTS:
Crust:
- 1 cup pitted dates
- 1 cup raw walnuts or almonds
- 1/8 teaspoon of sea salt
Filling:
- 2 cups raw cashews, (soaked and drained)
- 1.5 tablespoons lemon juice
- 1/4 cup coconut oil, melted
- 1/2 cup coconut milk
- 1/2 cup maple syrup
- 2 tablespoons natural peanut butter
- 2 tablespoons cacao nibs
DIRECTIONS:
1. Prepare a spring form pan with non-stick cooking spray.
2. Place the dates into the food processor and blend, until they are pureed. Then add the walnuts and salt and pulse to combine until the mixture starts to stick together.
3. Press the crust mixture into the prepared pan and use a spoon to pack the crust mixture well. Place in the freezer to firm up, about 20 – 30 minutes.
4. In a blender, blend all of the filling ingredients (except the cacao nibs) and blend until it is creamy and smooth.
5. Then pour the mixture onto the prepared crust and sprinkle with the cacao nibs.
6. Place the prepared cheesecake in the freezer and freeze for at least 6 hours or overnight.
7. Remove the cheesecake from the freezer about 10 -15 minutes before serving. Then serve! Serving suggestion: top with coconut milk whipped cream or chopped peanuts.
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Nuts.com is a family owned business since 1929 selling the highest quality nuts, dried fruit, healthy snacks, cooking & baking products and candy! Molly Morgan is a registered dietitian and Nuts.com's health nut!
Peanut Butter Pie - Sugar-Free Whip'n Ice - Flavor Right
Peanut Butter Ice cream Pie & Homemade Peanut Butter | No-bake
#fancycuisine #peanutbutter #nobakepudding #icecreamcake
This is a No-bake, super easy and scrumptious peanut butter ice cream pie anyone would love!
Peanut Butter Pie / easy no bake
Peanut Butter Pie recipe no bake, This is a very easy no bake peanut butter pie. Made with cool whip or whipped topping cream cheese peanut butter and sugar in a graham cracker crust. Join me as I go step by step to make a peanut butter pie.
Recipe
8oz whipped topping
8oz cream cheese
6oz Graham cracker crust
1 cup peanut butter
1 cup sugar
directions
soften cream cheese
blend cream cheese, whipped topping, peanut butter and sugar in a large bowl
once well mixed place mixture in graham cracker crust cover and place in fridge for 1 hour or until firm.
Jeff Mauro Makes a No-Bake Chocolate-Peanut Butter Pie | The Kitchen | Food Network
Beat the heat with the ULTIMATE No-Bake Chocolate-Peanut Butter Pie ????
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The Ultimate No-Bake Chocolate-Peanut Butter Pie
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 2 hr 40 min (includes setting time)
Active: 40 min
Yield: 1 9 inch pie
Ingredients
1 cup heavy cream
3/4 cup powdered sugar
1 tablespoon vanilla extract
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup chopped peanut butter cups
1 pre-made graham cracker pie crust
1 recipe Peanut Butter Sauce, recipe follows
1/4 cup chocolate shell ice-cream topping, such as Magic Shell
1 cup crushed roasted salted peanuts
1/4 cup mini chocolate chips
Peanut Butter Sauce:
1/4 cup sweetened condensed milk
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
Directions
Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
Peanut Butter Sauce:
Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.
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Jeff Mauro Makes a No-Bake Chocolate-Peanut Butter Pie | The Kitchen | Food Network
Peanut butter pie!
Peanut butter pie! We had done a peanut butter pie before and I wanted to try something that was creamy light and airy. Here is our take on the graham cracker crust, the pie and the whipped topping!
Crust-
12 sleeves of graham crackers crushed
1/3 cup sugar
6 tbsp melted butter
I placed graham crackers in mixer and crushed then with the paddle. You can use a food processor if you have one. I don't, so this is my option. I added sugar and butter and mixed until fully crushed and fine like wet sand. I poured the crumbs into my pie pan and pressed down on crumbs to form a shape within the pie plate. I used a flat bottom bowl. Preheat oven to 350 degrees and bake for 10 mins, remove from oven and set to cool for 30 mins before filling with peanut butter mix.
Peanut butter filling-
8 oz cream cheese, room temp
1 cup creamy peanut butter
3/4 cup powdered sugar- sifted
1/4 tsp salt
2 tsp vanilla extract
1 cup cold whipping cream- whipped to stiff peaks
With our stand mixer, I started with cold whipping cream, using our whisk. I whipped to stiff peaks. It took about 5-10 mins. I poured our whipped cream into a bowl. We then mixed our cream cheese, peanut butter, powdered sugar, salt and vanilla into the bowl with our paddle and mixed until smooth. Take note I did sift my sugar for smoothness. I placed my mixture in fridge while our pie crust was cooling.
Whipped topping-
2 cups whipped cream cold
1/3 cup powdered sugar
In a clean mixing bowl, whip cold heavy cream and powdered sugar for 3-5 mins until stiff peaks occur. Pour the peanut butter mix into cooled pie crust and top with whipped topping. Chill in fridge for minimum of 5 hours the serve chilled from fridge, its delicious y'all!