Peanut Butter Chocolate Pie that’s Surprisingly Vegan

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Talk about decadence! This Peanut Butter Chocolate Pie is a perfect sweet treat if you’re a fan of peanut butter cups. An extra chocolate-y crust is filled with a thick layer of smooth and creamy peanut butter whipped filling. It’s also simple to prepare – the hardest part is waiting for it to set!

Vegan Peanut Butter Chocolate Pie Recipe (dairy-free, egg-free with options for soy-free, gluten-free, and even peanut-free!)

Peanut Butter Chocolate Pie that’s Surprisingly Vegan

I know there isn’t technically a peanut butter season, but I always crave this nutty spread in fall. In fact, we walked to three different stores yesterday just to find me a jar for my breakfast. Apparently the Italians prefer chocolate spread to peanut butter. But I digress.

The first time I made this peanut butter chocolate pie was in autumn. It has a double-chocolate crust and a rich, sweet filling that’s chilled, but still satisfies when the cold weather sets in. And trust me, no one will guess that it’s made without dairy or eggs.

I initially posted this recipe way back in 2006, before I took photos of recipes. Luckily, Sarah decided to make this peanut butter chocolate pie recently, and she took some photos for us!

The Peanut Butter Chocolate Pie is silky and creamy with a pronounced chocolate taste from the melted chocolate layer in the bottom of the crust. If you want a stronger peanut butter flavor, you might try leaving out the melted chocolate layer. The pie is very rich and filling; a small serving goes a long way!

The original recipe called for dairy-free creamer and xanthan gum. Unflavored dairy-free creamer is getting harder for me to find, so I used canned coconut milk instead and was very happy with the result! This pie reminds me of peanut butter pies served at many chain restaurants. Now you can make a dairy-free one at home!

Vegan Peanut Butter Chocolate Pie Recipe (dairy-free, egg-free with options for soy-free, gluten-free, and even peanut-free!)

Special Diet Notes: Peanut Butter Chocolate Pie

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

You can make it gluten-free with my crust recipe or a store-bought gluten-free chocolate crust. And you can even make this recipe peanut-free with sunflower seed butter!

Vegan Peanut Butter Chocolate Pie
 
Prep time
Total time
 
Please note that the Prep time is hands-on time only. Allow several hours for the pie to set up, or make it ahead!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 serving
Ingredients
Double Chocolate Crust
  • 1 (9-inch) dairy-free chocolate crumb pie crust (store-bought or homemade)
  • 3 ounces dairy-free dark chocolate, melted
Peanut Butter Filling
  • 1 cup dairy-free plain creamer or full-fat canned coconut milk
  • ⅔ cup unrefined sugar or sugar (Sarah used Lyle's Golden Syrup)
  • 1 cup + 2 tablespoon creamy peanut butter
  • 1 (8-ounce) container dairy-free cream cheese alternative or firm silken tofu
  • ¼ teaspoon xanthan gum*
  • 1 ounce shaved dairy-free dark chocolate, for garnish
Instructions
Double Chocolate Crust
  1. Pour the melted chocolate into the pie crust, and spread the chocolate evenly with a spatula.
Peanut Butter Filling
  1. In a mixing bowl, whisk together the creamer or coconut milk and sugar and let the sugar dissolve. This takes about 2 to 3 minutes.
  2. In another mixing bowl, whip the peanut butter and cream cheese with a mixer until whipped and very creamy, about 3 minutes.
  3. With your mixer, whip the creamer and sugar on high until frothy, about 3 minutes. Sprinkle in the xanthan gum (if using), and mix for a few seconds or until it dissolves.
  4. Pour the cream mixture into the peanut butter mixture and gently stir until combined.
  5. Scrape the filling into your prepared pie crust and garnish with the shaved chocolate.
  6. Refrigerate for 6 hours or overnight.
  7. Slice and serve. Cover and refrigerate any leftovers for up to 3 days. Slices can also be frozen.
Notes
*If you are using a high-quality coconut milk that sets up (becomes solid) when refrigerated, then you can omit the xanthan gum. If you use lite coconut milk or a coconut milk that stays runny when refrigerated, then use the xanthan gum.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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