Most of the time, I really don’t miss the forbidden foods… I tell myself (and others) that I have grown to enjoy living without peanut butter, all things cheesy, and gorging myself at parties on junk food. And that’s true most of the time. But then there are moments that I find myself craving a mound of chocolate cake or a pizza, delivered fresh to our door. The thought I always have immediately afterwards is “That’s ridiculous. I’m healthier, my child is safe, and I don’t really need junk” – followed by overwhelming mom guilt.
Lately, my craving has been for one of the absolute most terrifying (at least to a food allergy mom) things ever – peanut butter pie. I have thought about it for a while and finally decided that I had to find a way to find a “safe” version of it. A “peanut butter pie” with a “buttery graham crust” that’s completely free of all the things that make it a true southern delight – butter, cheese, and wheat. And so I scoured our grocery store and asked friends about suitable replacements and decided to give it a try. And man, am I glad I did! Our daughter helped me put this together one Saturday afternoon and we took a few pictures of the process for you to enjoy and replicate at home. It’s just as good as the original treat and was fun to make!
- 1 package (8 oz.) GoVeggie Vegan “Cream Cheese” Spread or other dairy-free alternative
- 1 1/2 Cups of confectioner’s sugar
- 1 (16 oz) package of thawed CocoWhip
- 1 Cup Wowbutter (Our son has a seed allergy, so sunflower spreads are out for us.)b
- 1 Cup soy milk (or other dairy-free alternative)
- 2 (9 inch) gluten and dairy-free graham style pie crusts
What you’ll need:
- Mixer or bowl and large whisk (we use our Kitchen-Aid mixer for ease)
- Spatula and/or spoon
- Measuring cups
Step 1: Pour together cream cheese alternative and confectioner’s sugar.
Step 2: Blend together
Step 3: Mix in Wowbutter. Lick fingers if so inclined. 😉
Step 4: Mix in milk alternative and beat until smooth.
Step 5: Add CocoWhip.
Make sure you get every last drop!
Step 6: Blend until smooth and then pour into a graham-style crust. For this step, I decided to take over because we didn’t want to spill any of the delicious concoction.
Step 7: Cover pie and freeze until firm.