Pastel de congelado con mantequilla de maní

Pastel de congelado con mantequilla de maní


Translating…

recipe image

This image courtesy of Robin Robertson

“This richly decadent peanut butter pie is like a flash and simple to come by, nevertheless appears to be like and tastes care for it took all day to place of abode up. To come by this pie gluten-free, exercise gluten-free cookie crumbs; for soy-free, exercise soy-free vegan butter and ice cream.”

Serves8

StampCheap

Easy

Entire Timehalf of-day

Compose Forward RecipeSure

Kid PleasantSure

Recipe RouteDessert

Dietary ConsiderationEgg-free, Halal, Kosher, Lactose-free, Tree Nut Free, Vegan, Vegetarian

Model and TextureCreamy, Nutty, Candy

Form of DishChocolate Dessert, Dessert, Frozen Dessert, Pie

Plot

  • 1½ cups vegan chocolate cookie crumbs
  • ¼ cup vegan butter, melted
  • 1 quart vegan vanilla ice cream, softened
  • ¾ cup peanut butter (judge Notes)
  • ¼ cup chopped peanuts
  • 1 cup chocolate curls

Instructions

  1. To Compose the Crust: Evenly coat a 9-plug pie plate with nonstick cooking spray.

  2. In a medium bowl, mix the cookie crumbs and the butter till successfully blended. Transfer to the willing pan and press the crumb combination onto the bottom and facets. Space aside.

  3. To Compose the Filling: In a tidy bowl, mix the ice cream with the peanut butter, mixing till successfully blended. Spoon into the willing crust. Freeze for 4 to 6 hours or overnight.

  4. When ready to serve, let the pie sit at room temperature for 5 minutes. Sprinkle the chopped peanuts within the center of the pie and the chocolate curls alongside the periphery.

Notes

Neatly-liked Nut Butter (Makes 1 cup):

This favorite recipe requires roasted nuts because they’ve more flavor and roasting helps raise out the oils. You would per chance also also exercise raw or soaked nuts as soon as you clutch. This recipe can also even be used for shelled sunflower or pumpkin seeds.

  1. 2 cups roasted shelled nuts (any diversity)

  2. 1 tablespoon neutral vegetable oil (no longer compulsory)

  3. ¼ teaspoon salt, or to model (omit if salted nuts are used)

  4. Set aside of residing the nuts, oil (if using), and salt (if using), in a meals processor with the steel “S” blade and route of for 2 to three minutes. Waste to scrape down the perimeters of container with a rubber spatula and proceed to route of till the desired consistency is reached, 10 to 15 minutes total, looking out on the nuts used.

  5. Transfer to a tightly covered container, and store within the refrigerator. For a more spreadable consistency, purchase from the refrigerator about 20 minutes earlier than using. If the oil rises to the head, disappear earlier than using.

2013 Robin Robertson

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