Vegan Peanut Butter Pie

Hi there! If you like peanut butter, you will enjoy this peanut-butter forward pie. Below I am sharing a vegan peanut butter pie recipe that I tried to put together. To bring this recipe to another level, you can use Oreo’s for the crust instead of the honey-free graham crackers. I used graham crackers since that is what I had at home this week. This recipe is very simple and does not require many ingredients. If you go for the Oreo-based crust, you do not even have to use the oven!

Tip: This pie must be kept refrigerated for 3-4 hours before eating but if you have time, I highly recommend to leave it in the fridge overnight for optimal results in the texture.

Ingredients:

Crust:

14 honey-free graham crackers ( or sub for Oreo’s)

5 tbsp. vegan butter

2 tbsp. brown sugar

Filling:

2 cups of creamy peanut butter

1 can coconut condensed milk ( I use Jamaican Choice which I buy on amazon)

Topping:

1/4 cup vegan chocolate chips

2 tbsp. peanut butter

Preparation:

Turn on oven to 350 degrees. In a food processor, add graham crackers, mix and place in a bowl. Melt the butter and add to the bowl. Add sugar and mix all ingredients together. Place in medium-sized pie baking dish and bake for 8-10 minutes.

In the meantime, start working on the filling. In a mixing bowl, add the can of Coconut condensed milk and peanut butter and mix together. You can use a fork to mix, it works well.

Remove pie crust from oven and let cool 5 minutes. Add the filling mix and spread it out carefully. Put in refrigerator and cool 10 minutes.

For topping, melt the peanut butter and vegan chocolate chips in separate bowls. Take out the pie from the fridge and cover it with the melted chocolate. You can use a spatula to spread the chocolate on top of the pie.

Place pie in the fridge for 5 minutes and then drizzle the melted peanut butter on top. Store the pie in the refrigerator for 3-4 hours before eating. .# Post Excerpt Post Excerpt

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