World’s Easiest Peanut Butter Cup Pie

When I was growing up – pie wasn’t my thing. To be honest, I didn’t like cake either. Something about the gooey filling and the dry crumbly crust just threw me off. I had more important things to indulge in at holiday & birthday parties.

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To be honest, I’m still not a pie person. Although, I am HUGE peanut butter + chocolate person. It gives Pb & J a run for its money and I can’t think of a better combo.

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I’ve created a decadent, indulgent, and vegan peanut butter cup pie that could never disappoint a single soul (unless you’re not a chocolate person… by the way, HOW).

 

This pie contains only 9 amazingly simple ingredients, a little grit & patience, and a passionate excitement for the end result.

Up for the challenge? Read through & give it a go! Make sure you chill the coconut cream & mixing bowl ahead of time!

World’s Easiest Peanut Butter Cup Pie

Ingredients:

  • 1 sleeve of graham crackers
  • 1/3 cup vegan butter, melted
  • 5 oz + small handful vegan chocolate chips
  • 1 cup peanut butter
  • 8 oz vegan cream cheese
  • 1/4 cup agave syrup
  • 1 can coconut cream (not milk), chilled {thick part + liquid (separate)}
  • 1/2 cup peanuts
  • 6 mini vegan peanut butter cups

Directions:

  1. preheat oven to 350, put large glass or metal mixing bowl in freezer, put coconut milk can in freezer (if you forgot to chill it – otherwise keep it in the fridge)
  2. In a food processor, grind graham crackers and butter together – ensure no cracker pieces are remaining. You want a gritty, yet equal consistency throughout.
  3. In a glass or ceramic pie dish, press the graham cracker mixture evenly and up the sides as well. It will be relatively thin – this is OK.
  4. Bake crust for 15 minutes. Once done, set out to cool.
  5. While it is baking, heat up milk liquid (drained from coconut cream can), into a small saucepan or microwave safe dish & heat up until very hot.
  6. Pour liquid over 5 oz chocolate chips and mix until it is smooth and thick. Set aside until crust is done baking.
  7. Clear out food processor and add peanut butter, agave, and cream cheese. Blend together until a large ball (see image above) forms.
  8. In the chilled bowl, add coconut cream (not liquid – just the thick part) and mix with a spoon – add the peanut butter “ball.” Put in freezer for 15 minutes.
  9. By now, the crust should be done – pour the melted chocolate into the crust and place in freezer for about 15 minutes.
  10. While waiting for the crust & filling to chill, chop up peanuts, peanut butter cups, and melt your handful of chocolate (I did this in a small dish in the microwave w/ the remainder of coconut milk liquid).
  11. Once the crust & filling have chilled, layer the pie – starting first with the filling – and spreading evenly.
  12. Then top with peanuts, cups, and drizzle chocolate across with a spoon.
  13. Freeze between 30 – 60 minutes – depending on the consistency you want. A creamier lighter tasting pie will be obtained near the 30 minute mark. A thick, almost “ice cream” pie will be 45-60+ minutes.
  14. Store in freezer if you can control yourself and eat it in more than one sitting!

So, thinking about making it? Pin it for later, or share it on facebook!

Have you already tried it out?! Share it on facebook, instagram, twitter, or pinterest and let me know what you think!

I want to hear your comments, questions, and critiques! Bring them all in!

Buttons for sharing & saving are below!

 

 

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