Sinful Peanut Butter Chocolate Pie
Vegan, Gluten Free Possible
Yield: 8-10 Servings
Prep Time: 40 Minutes
Total Time: 7 Hours
CRUST (Vegan store bought crusts work well too)
1 Cup Vegan (or GF) Graham Crackers, ground into a sandy texture
¼ Cup Organic Cane Sugar
4 TBSP Earth Balance Vegan Butter, Room Temperature
8 Ounces Vegan Cream Cheese (Tofutti, Kite Hill, and Follow Your Heart brands work best)
1 Cup Natural Creamy Peanut Butter
¾ Cup Organic Powdered Sugar
½ Can Full Fat Coconut Cream, room temperature-
(Trader Joe’s Coconut Cream works best)
½ Can Full Fat Coconut Cream
2/3 Cup Vegan Chocolate Chips
For the crust, generously butter a 9-inch baking pan. Mix dry ingredients and cut in butter. Press into the pan and refrigerate for 1 hour.
For the filling, beat cream cheese and peanut butter until combined. Add powdered sugar and beat until fluffy. Transfer to a medium bowl and set aside. Gently beat the coconut cream in the mixer for just a minute until soft and fluffy and then fold into the peanut butter/cream cheese mixture. The result should be a similar texture to mousse. Spread on top of the crust and let refrigerate for 2-3 hours.
For the topping, melt the coconut cream in a small pot over low heat. Add the chocolate chips and stir until smooth. Spread over the pie and refrigerate for another 2 hours or until firm.
This pie can be made a day in advance and stores well covered in the refrigerator. Keep refrigerated until you are ready to serve.