One of the recipes I’ve been making since I was a kid is Fluffy Frozen Peanut Butter Pie (I even did a presentation on it in school when I was in eighth grade…embarrassing, I know). Ohhhh man. It’s delicious. And it’s super easy to make! But when I developed lactose intolerance in college, I couldn’t enjoy it anymore. In fact, I didn’t have it for years. Until…
I discovered three super-delicious substitutes for the dairy products. I’m excited to share them with you so all you dairy-free people can enjoy creamy desserts again!
Let’s get started! You’ll need:
4 oz GoVeggie cream cheese substitute (made from coconut oil but tastes surprisingly similar to cream cheese, especially in pie)
1/2 cup creamy peanut butter
3/4 cup sifted powdered sugar
1/2 cup lactose-free milk (Lactaid or any other lactose-free milk will work)
9 inch graham cracker crust
8 oz TruWhip (any lactose-free CoolWhip will work…check the ingredients)
GoVeggie, TruWhip, and lactose-free milk can all be found at Kroger, most can be found at Walmart or your other local grocery store as well.
Here’s how to prepare it:
Whip the cream cheese and peanut butter together with a mixer. Slowly beat in powdered sugar and milk. Fold in CoolWhip (don’t over-mix). Fill graham cracker crust with the mixture, cover, and freeze until firm.
I hope you enjoy this delicious, creamy treat!