Comments on: No bake peanut butter pie-Gluten free and vegan

By: Michelle

Michelle — Thu, 21 Mar 2019 20:33:05 +0000

Hi – I must be missing something or am having a senior moment! :) I can’t see the actual recipe? All I see are the photos… which look AMAZING.

By: Miryam@eatgood4life

Miryam@eatgood4life — Fri, 29 Dec 2017 01:44:19 +0000

In reply to Linda. Thanks so much for the tip. I hope you liked it :-)

By: Linda

Linda — Sat, 23 Dec 2017 17:59:26 +0000

I just got through making this and put it in the freezer. I did add one more tbsp of cocoa to the crust (more chocolatey), added 2 tbsp coconut oil (melted), and a pinch of salt.

I had some frozen ripe bananas in the freezer. Note: do not use frozen bananas–wait until they are thawed–because the coconut oil hardened in the filling making it hard to incorporate with the rest of the ingredients until I waited quite a while for it to get to room temperature.

Otherwise, this is looking to be a delicious pie. I’m thinking just a very little piece (less than 1/12th) will be all that’s needed to get my fix. :) :)

By: Sue Buchanan

Sue Buchanan — Thu, 22 Dec 2016 05:35:19 +0000

I make desserts like this in a springform pan. The side snaps off for easy cutting and serving, but snaps back on to protect the thawing dessert when it is returned to the freezer. I found a set with 8″, 9″, & 10″ pans at a national cooking store at quite a reasonable price, so I can match any pie recipe with a correct size pan.

By: Miryam@eatgood4life

Miryam@eatgood4life — Wed, 26 Oct 2016 00:09:43 +0000

In reply to Melissa. For what?? Sorry I am confused!

By: Melissa

Melissa — Tue, 25 Oct 2016 23:56:20 +0000

In reply to Mario. How much coconut cream would you suggest?