No-Bake Chocolate Peanut Butter Pie

Ingredients

• 2 tablespoons cream cheese plain (I use Daiya)
• 1 cup creamy peanut butter (I used Earth Balance)
• 0.3 cup chocolate chips dark (I used Enjoy Life brand)
• 10  peanut butter cups dark (I used Justin's Chocolate Cups)
• 1.3 cups powdered sugar sifted
• 0.5 cup roasted peanuts salted
• 5 tablespoons country crock buttery spread 
• 3 tablespoons vanilla yogurt (I used So Delicious brand)
• 1.5 containers non-dairy whipped topping thawed (I used So Delicious brand)

Equipment

• food processor
• bowl
• knife
• stand mixer

Directions

1. CRUST:Crush the cookies in a food processor until fine crumbs.
2. Transfer to a small bowl and add the earth balance.
3. 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.
4. Pour the filling into the chilled crust and spread evenly.
5. 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.