Sunday, June 2, 2013
Dairy-free peanut butter pie! It's probably been close to a decade since I had peanut butter pie, what with the fact that I've had a mild peanut sensitivity for as long as I can remember, and that the recipe for the pie usually contains whipped cream and cream cheese. Still, I've been toying with the idea of making a dairy-free version for years, and was finally inspired enough to give it a shot today. I based it on Canadian Living's Chocolate Peanut Butter pie recipe, which I have in a Canadian Living Holiday Best magazine that I've had since shortly after moving out of my parents' place. I used vegan margarine and pre-packaged Oreo crumbs for the base. Vegan cream cheese, WOBButter and more vegan margarine were included in the filling. Additionally, I made up a batch of Mocked Whip Cream from the Friendly Food cookbook to substitute for the whipped cream called for in the recipe. The filling was surprisingly easy to make. For future reference, I should note that I've had better success using Earth Balance margarine in the mocked whip cream — it just ends up fluffier. All I had to do to really enhance the flavours was add a bit of salt. Then I shaved some chocolate over top and placed the pie in the fridge to set. We should have a fantastic dessert after dinner tonight!