Dairy Free Pie Crust Food

DAIRY FREE GRAHAM CRACKER PIE CRUST

Dairy Free Graham Cracker Pie Crust image

This recipe uses soy margarine, instead of butter, and eliminates the sugar normally found in a graham cracker crumb pie crust recipe. I got this recipe from Kermit's Key West Key Lime Shoppe

Provided by Gina Rae Vinson

Categories Pie

Time 15m

Yield 1 pie crust, 8 serving(s)

Number Of Ingredients 2

Ingredients

1 1/4 cups graham cracker crumbs
6 tablespoons soft soy margarine (melted)

Steps:

Preheat the oven to 350 degrees Fahrenheit.
Combine graham cracker crumbs & melted margarine.
Press the mixture into the bottom and sides of a 9-inch pie pan.
Bake the pie crust for 8 to 10 minutes.
Cool completely before filling.

Nutrition Facts : Calories 131.6, Fat 9.8, SaturatedFat 2, Sodium 162.3, Carbohydrate 10.2, Fiber 0.4, Sugar 4.1, Protein 1

DAIRY FREE PEANUT BUTTER PIE

Dairy Free Peanut Butter Pie image

I found this on the Whole Foods website and will be trying it tonight. I have been dying to make a peanut butter pie that I could enjoy but not being able to eat dairy products really limits the peanut butter pie recipes to try. Plus I am not a huge fan of cool whip.

Provided by Pixies Kitchen

Categories Pie

Time 6h20m

Yield 1 9, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (9 inch) chocolate crumb crusts
3 ounces bittersweet chocolate, melted
1 ounce bittersweet chocolate, shaved
8 ounces soy cream cheese or 8 ounces firm silken tofu
1 cup creamy peanut butter
2 tablespoons creamy peanut butter
2/3 cup unrefined evaporated cane juice
1 cup soy coffee creamer
1/4 teaspoon xanthan gum

Steps:

To prepare the pie crust: In a small sauce pan over low heat melt the chocolate. Pour the melted chocolate into the pie crust. With a spatula, spread the chocolate evenly inside the crust. Set aside.
To prepare the filling: Combine the sugar and creamer in a bowl, stir with a spoon to blend allowing the sugar to dissolve for 2 to 3 minutes. Meanwhile, in another bowl place the cream cheese, and peanut butter. Whip at top speed, scraping down the sides until creamy, about 3 minutes. Set aside.
Using the electric mixer whip the creamer and sugar on high until frothy, about 3 minutes. Sprinkle in the xanthan gum and mix for a few seconds more or until dissolved. Pour the cream mixture into the peanut butter mixture and gently stir and fold to blend. Spoon the filling into the prepared pie crust and top with the shaved chocolate. Refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 354.2, Fat 26.9, SaturatedFat 5.7, Cholesterol 0.3, Sodium 353.7, Carbohydrate 22.2, Fiber 2.6, Sugar 9.5, Protein 10.5

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