Peanut butter and chocolate is my ultimate dessert flavor combination. It’s so magical! That’s why I love creating dessert recipes like my vegan peanut butter bars and vegan peanut butter blossom cookies. When I was growing up, peanut butter cups were my favorite treat. Were they yours too? Well guess what? This pie tastes just like peanut butter cups. It’s divine. We’re talking creamy peanut butter filling between in a chocolate graham cracker crust, all topped off with creamy chocolate ganache. Are you drooling yet? We’d better talk about how to make this bad boy.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Don’t press your crust too firmly into the dish. Packing it too much will make the pie difficult to remove from the pan. Tip: You shouldn’t need to chill your coconut cream in advance for this recipe, unless it is warm in your kitchen and the cream has liquefied. Shake the can to test it. Some liquid is okay (this is the coconut water), but if i sounds like the entire can is liquid, you’ll want to place it in the fridge overnight. Tip: This pie is pretty easy to make, but it does require a lot of chill time, over multiple steps. Consider making it a day in advance so you have plenty of time for it to set. Your vegan peanut butter pie is ready to slice and serve! Top it with some vegan whipped cream and chopped vegan peanut butter cups, if you’d like.
More Vegan Pie Recipes
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