Sweet & Tasty
NO BAKE GLUTEN& EGG- FREE DESSERTS
MARCH - APRIL 2016 YIELD: 10 SERVINGS PREP TIME: 25 MINUTES TOTAL TIME: 2 HOURS 25 MINUTES INCLUDING CHILL TIME GLUTEN-FREE, EGG-FREE, SOY-FREE, CORN-FREE
2 (7.5 ounce) boxes Pamela’s Products Chocolate Grahams 2 sticks (1 cup) butter, divided 1¾ cups creamy peanut butter, divided 1 cup powdered sugar 1 cup white chocolate chips ½ cup heavy whipping cream
1. To make the crust, in the bowl of a food processor, combine chocolate grahams and 1 stick of butter. Pulse until coarsely chopped crumbs form. Press the crust evenly into the bottom of a 9-inch pie dish and place in the refrigerator until the filling is prepared.
2. In the bowl of a standing mixer using the paddle attachment, beat together the remaining 1 stick of butter, 1½ cups creamy peanut butter and powdered sugar until a smooth mixture forms. Using a spatula spread this mixture on top of the prepared crust. Put back in the refrigerator while making the third layer.
3. To make the third layer, put the remaining ¼ cup peanut butter and white chocolate chips into a large glass bowl. Set aside.
4. Add the heavy whipping cream to a small pot and heat over medium heat until cream comes to a simmer. Remove from heat and pour the heated cream over the top of the white chocolate chips and peanut butter. Let sit for 5 minutes and then gently whisk until a smooth mixture forms. Pour this mixture over the top of the peanut butter layer and evenly spread out. Cover and refrigerate the pie for at least 2 hours before serving. NUTRITION PER SERVING: CALORIES: 701, FAT: 53G, SATURATED FAT 21G, CHOLESTEROL: 69MG, SODIUM: 444MG, CARBOHYDRATES: 50G, FIBER: 4G, SUGARS: 33G, PROTEIN: 13G