We were invited to a relative’s house for Shabbat lunch the week before Sukkot, and they served this crazy good peanut butter pie for dessert. It was frozen and creamy and I truly didn’t believe it wasn’t dairy.
So I bodly had my Mother-in-law ask for the recipe and they were not telling a lie … no dairy in sight, but the recipe they sent me via email did call for a few eggs … in a pie that isn’t baked or cooked in any way … so I decided to visit my friend Google to try to find a similar version of said pie that doesn’t come with the chance of giving me salmonella poisoning.
Now with all that said, the recipe was relayed to me via a method similar to a game of grapevine so I’m hoping a few ingredients just got confused along the way. But I was fortunate enough to find a yummy and very similar version of the peanut butter pie on the Gourmet Kosher Cooking web site. Here are the details:
Ingredients
24 pareve chocolate chips cookies crushed (These 2 ingredients are for the crust. I skipped that part and just used a pre-made graham cracker crust)
4 tablespoons (1/2 stick) margarine, melted
1 (8 ounce) package tofutti cream cheese
1 cup creamy peanut butter
¾ cup sugar
1 tablespoon vanilla
1 (8 ounce) tub pareve whipped topping, thawed (I used 1 carton of Rich’s Whip)
Grated semisweet or bittersweet chocolate for garnish (I use semisweet chocolate chips and chopped them in the food processor)
Preparation
Mix cookie crumbs and margarine and press into bottom and up sides of a 9-inch pie pan. (I skipped the homemade crust and just used a pre-made graham cracker crust from the store)
Beat together the tofutti cream cheese, peanut butter, sugar and vanilla. Fold in 1-1/2 cups of the whipped topping and spoon into crust. Freeze until firm (about 4 hours). Top with remaining whip and grated chocolate if desired. Return to freezer. Remove from freezer about ½ hour before serving.
Easy breezy and totally delicious. For the first pie, I did use the parve whipped cream on the top and the chopped chocolate chips. It was awesome but for the second one, I was a bit lazy and left off the whipped cream and chocolate topping. The pie was still yummy and not a bite was left so I think either way is a great option.
Now, back to my raw egg discussion. Have any of you ever heard of using raw eggs in a pie that isn’t going to be cooked?
Happy Kosher Treif Cooking!
Kosher Treif Cooking 
I’ve made no-bake Boston cream pie with raw eggs. The egg whites are whipped up and the yolks are mixed with wine (maybe the alcohol in the recipe kills any salmonella dangers.
Do you think you could use coconut milk or cream instead of the rich’s for inside the pie?
Maya B, you could give it a try. The coconut milk might not be thick enough to help with the pie’s creamy consistency, but cream would probably work … but then of course, the pie will be dairy instead of pareve. If you do try it, please leave me a comment to let me know how it worked. This pie would also be a great dessert to serve at a dairy meal.
do you whip the rich’s cream????
Thanks for your question. I did whip the Rich’s cream per the direction on the box/carton so it had the consistency of regular whipped cream.
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