Cookie Crust Peanut Butter Pie
On dessert duty for the holidays? I gotchu! Healthy Chocolate Cookie Crust Peanut Butter Pie.
I made this pie crust from my favorite ready-to-bake cookies from @eatenlightened because I love how low sugar, low net carb and delicious they are. Not to mention easy to pop in the oven with no prep required.
Whip this up for your next holiday gathering and look like a pro.
YOU’LL NEED:
1 package of @eatenlightened ready to bake cookies
1 cup of smooth unsweetened peanut butter
3 medium bananas
3 tbsp almond milk
2 tsp vanilla extract
1/4 tsp salt
1/3 cup dark chocolate chips (I used Lily’s)
HOW TO:
1. Defrost your cookies on the counter for about an hour or until rollable. Preheat the oven to 325. Then smoosh all 12 cookies together atop a piece of parchment paper & roll out with a rolling pin until you have a thin, pie crust-like shape.
2. Transfer your crust to a pie dish and press the dough up on to the sides of the dish a bit to form the crust. Bake for 12-15 minutes or until cookie crust looks done. Then set aside for 30 minutes to cool.
3. While cooling, add all other ingredients besides chocolate chips to a mixer and blend completely until smooth. Then pour onto pie crust (once cooled) and spread evenly. Top with chocolate chips evenly.
4. Cover with plastic wrap and freeze for 3+ hours or until frozen and sliceable. Defrost for 20 minutes before serving and enjoy!