Preparation Steps
- CRUST:- Crush the cookies in a food processor until fine crumbs.
- Transfer to a small bowl and add the earth balance.
- Combine with a fork, or hands until fully blended and begins to take shape.
- Press evenly into a 9 inch pie plate.
My crust ended at about 1/2 inch before the rim.
- Chill in the freezer while preparing the filling.
- FILLING:- In a stand mixer set with a paddle attachment, or using a hand held mixer set on medium speed, beat peanut butter with the cream cheese.
- After about a minute add the coconut yogurt.
- Once combined, reduce to low speed and add sifted powdered sugar, increase back to medium speed and beat until smooth.
- Turn off mixer, then add in 1/2 cup peanuts, and broken pieces of peanut butter cups and combine well.
- Fold in thawed whipped topping until well blended.
- Pour the filling into the chilled crust and spread evenly.
- Sprinkle the 3 tablespoons of peanuts, dark chocolate chips, and the reserved cookie crumbs on top.
- Chill for at least another 90 minutes before serving.
- Slice with a sharp knife to pierce through all the peanut butter chunks in the pie.