Easy Peanut Butter Cream Pie with Chocolate Cookie Crust — aka “The Cow Farmer” Pie

27 Apr

I’ve had this pre-made chocolate pie crust for what seems like…ever. But really, it’s only been a few weeks. Lately, I’ve been going back in forth on how to use it. I had my “a-ha!” moment yesterday when an old friend posted something on my Facebook wall that reminded me and reinforced to me, just how awesome she truly is. When I was in high school, this girl loved Reese’s Peanut Butter Cups. She loved them so much that she wore a bright orange Reese’s t-shirt pretty much any chance she could. That’s how I mostly remember her.

She was vegan (we called her “Cow Farmer” or “Cowf” for short), and I remember how she lamented that Reese’s weren’t. I remember that it was the only non-vegan food item she couldn’t give up. Eventually, knowing that the pleasure of a Reese’s Peanut Butter Cup does not outweigh the horror that goes into making it, she gave them up. Yeah, she’s pretty cool like that. She also speedily stepped in for me last week when I really needed her help. So, in honor of her past and present awesomeness, I have made a Reese’s inspired peanut butter cream pie with a chocolate crust.

I wish this pie could really encompass how amazing this girl is, but it just can’t because…it’s a pie. Still, it’s pretty damn close.

But I suppose I should tell you a little about the pie…

First of all, this pie is the easiest pie you will ever make. It’s a one bowl wonder. Secondly, because this pie is served cold (but not frozen) it will lovingly remind you of  eating a frozen Reese’s Peanut Butter Cup or better yet, those delicious ice cream cakes you had as a kid. If you’re from New England, you know that means Carvel cakes with the chocolate “crunchies.” I haven’t heard of anyone making vegan ice cream cakes yet so, if you want one, this is as close as you’re going to get! It’s a mighty fine alternative for many reasons other than pure tastiness! If you have kids, this is one pie they will surely want to eat. Unless, of course, you eat it all first.

(makes one 9 inch pie)

1 pre-made chocolate cookie pie crust (I used Wholly Wholesome )
8 oz vegan plain cream cheese (Tofutti Better Than Cream Cheese or Galaxy Nutritional Foods Vegan Cream Cheese)
1 1/4 cup peanut butter (smooth or chunky)
1/2 cup almond milk (or your favorite non-dairy milk)
3/4 cup organic powdered sugar
1 cup coconut milk (I used light, but you can use regular)
1 cup vegan chocolate chips (Try Whole Foods Brand or Enjoy Life Chocolate Chips)
Cocoa powder, for dusting (optional)


In a medium sized bowl, cream together the cream cheese, peanut butter, milk, and powdered sugar until light and fluffy, about 2 minutes. It’s best to use a stand or hand mixer, but if you don’t have one just use your muscles and a rubber spatula. Fold in the coconut milk. If you’re using full fat coconut milk, use the cream that’s separated on the top half of the can. Pour mixture into the pie crust. Decorate top with chocolate chips by placing them on the surface very gently. Freeze for 5 hours, or overnight. Move to refrigerator two hours before serving. Dust serving plate with cocoa powder, if desired.

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