Black-Bottomed Vegan Peanut Butter Pie

I love nut butter. No, I don’t shovel it by the spoonful into my mouth (I know some of you do, though!), but I do use a tablespoon or two almost every day to enjoy some healthy, creamy indulgence. From peanut butter to homemade cashew or pecan buttter, I love them all, and have quite the arsenal of nutty recipes. But in terms of creating a cookbook on the topic, my friend Robin Robertson beat me to the punch with Nut Butter Universe.

Nut Butter Universe, is an enticing collection of decadent, nut-filled goodies (both sweet and savory), yet every bite is dairy-free and vegan.  As a sample, Robin is sharing this gorgeous vegan peanut butter pie recipe with us. But it’s not just any old vegan peanut butter pie … this is a no bake, freezer pie with a rich chocolate cookie crust, garnished with chocolate curls and an extra dose of peanut-goodness.

According to Robin, “This richly decadent vegan peanut butter pie is quick and easy to make, but looks and tastes like it took all day to prepare.” I agree, doesn’t it look incredible?!

Special Diet Notes: Vegan Peanut Butter Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally soy-free, vegan / plant-based, and vegetarian.

For a gluten-free vegan peanut butter pie, simply use gluten-free chocolate cookie crumbs, such as ones made from Enjoy Life Crunchy Chocolate Cookies (they’re top allergen-free).

For a soy-free vegan peanut butter pie use a soy-free, dairy-free margarine (Earth Balance offers a couple), select your favorite soy-free ice cream (cashew, coconut, rice or almond), keep an eye on the cookies you use (those Enjoy Life ones are soy-free), and pick a soy-free chocolate, such as Pascha Organic.

For a nut-free vegan sunbutter pie, use a rice- or coconut-based ice cream, sunflower seed butter in place of the peanut butter, and omit the peanuts.

Black-Bottom Peanut Butter Freezer Pie

 

Print

Prep time

30 mins

Total time

30 mins

 

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!

Author: Robin Robertson

Serves: 8 rich slices (one 9-inch pie)

Ingredients

Crust

• 1-1/2 cups vegan chocolate cookie crumbs (such as Midel Chocolate Snaps)
• ¼ cup dairy-free margarine, melted

Filling

• 1 quart vegan vanilla ice cream, softened
• ¾ cup peanut butter
• ¼ cup chopped peanuts
• 1 cup dairy-free chocolate curls

Instructions

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.

Notes

See my notes in the post above for other free-from suggestions.

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