Back during our cross-country days, my friend Lacey introduced me to Nutter Butter peanut butter pie. She brought it over for the annual sleep over and it was gone in less than 5 minutes. I didn't even get to try any! The next time she made it, I made sure to grab a piece. It's completely addicting and very light. I decided to try and make it healthier so this is my version!
20 Newman O's (vegan and flour free oreos)
2 cans coconut milk
2/3 cup brown sugar
1 tablespoon vanilla
1 cup natural peanut butter
1/4 teaspoon salt
2 vegan peanut butter cookies (Liz Lovely's cookies are great)
In a food processor, blend the oreos until they resemble coarse crumbs. Then press the mixture into the bottom and sides of a deep ceramic baking pan. Then whisk the coconut milk and peanut butter together until combined. Then add the brown sugar, vanilla, and salt. Crumble the peanut butter cookies and set aside.
Place the coconut milk mixture in an ice cream maker for 20 minutes. If you don't have an ice cream maker, just whisk the mixture until it is light and fluffy before pouring onto the crust. Once thick and creamy, add the crumbled peanut butter cookies. Then pour the mixture on top of the crust and place in the freezer for a couple hours. Thaw for 15 minutes before slicing and serving.