Peanut butter pretzel pie
Pies
German cuisine
My all time favorite peanut butter pie is from the Joy of Cooking. The filling is made with peanut butter, cream cheese, sugar, vanilla, and whipped cream. It is smooth, not overly dense, and just plain luscious. I decided to take a stab at making a dairy free and potentially vegan version using silken tofu and a little lemon juice in place of the cream cheese, and whipped coconut cream in place of whipping cream. I was thrilled with the results - the texture and flavor were both spot on. No one would know this was a "knock off" version! I love to combine peanut butter with chocolate and salt, so went with a pretzel crumb crust and a layer of chocolate sprinkled with flaky Murray River salt on top. I garnished with some crust crumbs, but a sprinkling of roasted peanuts or toasted coconut would work as well. If you want this to be vegan make certain to read the label on your pretzels, bittersweet chocolate, and brown sugar. I used a natural muscovado brown sugar to keep it vegan, but it's fine to use regular brown sugar if you're just looking to be dairy-free.
Share:
0
32
0
Comments