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

FILLING
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)

TOPPING
½ Can Full Fat Coconut Cream
2/3 Cup Vegan Chocolate Chips

Directions:

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.