Black-Bottom Peanut Butter Freezer Pie
Prep time
Total time
From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Reprinted with permission from Vegan Heritage Press. Photo by Lori Maffei. Note that the prep time does not include the freezing time. Plan ahead!
Serves: 8 rich slices (one 9-inch pie)
  • 1-1/2 cups vegan chocolate cookie crumbs (such as Midel Chocolate Snaps)
  • ¼ cup dairy-free margarine, melted
  • 1 quart vegan vanilla ice cream, softened
  • ¾ cup peanut butter
  • ¼ cup chopped peanuts
  • 1 cup dairy-free chocolate curls
To Make the Crust:
  1. Lightly coat a 9-inch pie plate with nonstick cooking spray.
  2. In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.
To Make the Filling:
  1. In a large bowl, combine the ice cream with the peanut butter, mixing until well blended.
  2. Spoon into the prepared crust.
  3. Freeze for 4 to 6 hours or overnight.
To Serve:
  1. Let the pie sit at room temperature for 5 minutes.
  2. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.
See my notes in the post above for other free-from suggestions.
Recipe by Go Dairy Free at