Chocolate Chip Cookie Crust Ingredients:
- 2 ¼ cups gluten-free chocolate chip cookie crumbs (approximately 10 large-ish cookies)*
- 2 Tbs. melted butter or Earth Balance® Buttery Sticks (non-dairy)
Chocolate Vanilla Creme Cookie Crust Ingredients:
- 2 cups gluten-free Chocolate Vanilla Creme Cookies (Glutino®) – 21 cookies
- 3 Tbs. melted butter or Earth Balance® Buttery Sticks (non-dairy)
If using Soy Whip™ or another topping which must be mixed (like Dream Whip®), pour ingredients in a large mixing bowl and whip on the highest speed of an electric mixer for 3-5 minutes, or according to package directions.
The whipped product should equal 20 ounces when prepared. Once prepared, or if using a pre-prepared whipped topping (like Cool Whip®), pour into a separate bowl and set aside.
In an other bowl, beat the cream cheese and confectioners’ sugar until smooth. Stir in peanut butter. Add the creamer or half-and-half. Test the consistency at this point – if it is thin, there is no need to add milk; if it is thick, add ¼ cup milk, as per the directions. Particularly when using “natural” peanut butters, the consistency of the peanut butter itself can differ markedly, and you do not want this pie batter to be too thin to set up in the freezer.
Fold in the prepared whipped topping until uniformly mixed.
Pour into the prepared pie pan; pour any extra into ramekins or a small casserole dish. Cover and freeze until set up. Remove from freezer 5-10 minutes before serving; cut with a sharp knife warmed in water.