No Bake Peanut Butter Cream Pie

Foreword

This recipe is designed to be super easy: easy ingredients to find, and easy steps to follow. It’s also super tasty, with a slightly boozy finish. Chris and Ida disagree about bananas, so choose wisely which team you are on.

Ingredients

• 1 Tbsp (5g) instant coffee
• 6 Tbsp (90g) whiskey
• 1 package (8 oz) cream cheese
• 60g (~½ cup) powdered sugar
• 1 Tbsp (8g) cornstarch
• 1 cup (250g) natural, no-stir creamy peanut butter
• 1 can (400ml) coconut cream
• 2 graham cracker pie crusts (9 inch)
• 4 (~60g) honey graham crackers
• 10g (2 Tbsp) cocoa powder
• Optional: 2 bananas

Directions

1. In a cup, mix together the whiskey and instant coffee.
2. Flip the cream cheese out of its wrapper onto a microwave safe plate. Microwave for 30 seconds.
3. Scrape the cream cheese into the bowl of an electric mixer. With the flat beater attachment, beat until smooth and creamy.
4. Beat in the powdered sugar and cornstarch until fully combined.
5. Beat in the peanut butter until fully combined.
6. From the coconut cream, scoop out just the solids and beat them into the pie mixture.
7. Slowly add the whiskey and instant coffee liquid into the pie mixture, allowing it to fully combine.
8. Pour the pie mixture into the graham cracker pie crusts and spread evenly. Cover and refrigerate to chill.
9. Crush the honey graham crackers and mix with the cocoa powder. Cover the pies with the crumbs before serving.
10. Optionally cut the bananas into ¼ inch pieces and arrange around the edge of each pie.

Notes

When choosing a peanut butter, we recommend a low sugar option. Our store-brand organic peanut butter had 2g of sugar per 32g serving.

Be sure to scrape down the sides of the mixer during each mixing step.