Peanut Butter Mousse Pie – GFCF

September 25th, 2016

Peanut Butter Mousse Pie - GFCF

Crust:
2 pkgs Ktoos GF Oreos (has a small amount of soy lecithin) or make your own
1/2 cup melted Earth Balance SF margarine or coconut oil
1/2 teaspoon salt

Using a food processor or a ziploc bag and a rolling pin, crush the cookies (with cream filling) into crumbs, mix with salt and margarine/oil. Press onto bottom and sides of springform pan. Set aside.

Filling:
1-1/2 cup smooth peanut butter
12 oz Daiya or Kite Hill Cream cheese
1/2 cup sugar
2 containers Cocowhip, almost to room temp but not melted,
10 full size or more GFCF PB cups, broken up.

Whip peanut butter, cream cheese, sugar together until smooth, fold in softened cocowhip and broken PB cups. Spoon into crust, cover and refrigerate 6 hours or overnight.
To serve, run sharp knife around edges to loosen from pan, then open springform and remove sides. Slice and serve.

PB Pie

PB Pie

PB Pie

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