No bake chocolate and peanut butter pie

Have you ever tried to make a no bake chocolate and peanut butter pie before? This was my first time and for sure it will not be my last. 

No bake chocolate and peanut butter pie

I experimented with the peanut butter filling while making these chocolate and peanut butter pie. I didn’t know how the pie would turn out but in the end it was great. You could omit it if you like but I think it complements the chocolate flavor rather well.

A few things to note about this chocolate and peanut butter pie:

  1. My chocolate and peanut butter pie wasn’t that sweet at all because I used 72% dark chocolate. You could use the same kind but if you like it sweeter use a lower cocoa content dark chocolate like 60% instead.
  2. I also used a 9 inch tart pan with removable bottom. I like it because once the pie solidifies it is easier to get out. You could you a regular pie plate if you like too though.
  3. I used ginger cookies for the base of the pie, which weren’t that sweet either. They were from Trader Joes. Use any kind of cookies you may like.

This pie is rather simple. The crust does not need to be baked. I have seen many variations in which you do but I didn’t for my version. I hope you get to try this pie. You won’t be disappointed :-)

Enjoy!

No bake chocolate and peanut butter pie

 

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No bake chocolate and peanut butter pie

Miryam's original recipe

Yield: 8 servings

Ingredients:

  • 16 oz dark chocolate, chopped, vegan (optional)
  • 1 3/4 cup coconut cream
  • 1 cup organic creamy peanut butter
  • 1 1/2 cups GF ginger cookies, ground
  • 4 tbsp coconut oil, melted
  • 2 tbsp almond milk
  • 1/4 tsp celtic salt
  • chopped peanuts and extra cookies to decorate

Directions:

Place 1 1/4 cup coconut cream together with the chopped chocolate and salt in a safe microwavable dish and melt the chocolate in 45 second increments stirring in between.

Mix the cookies with the coconut oil and milk and press over a 9 inch tart pan with removable bottom. Pour half the chocolate mixture over the crust followed by the peanut butter. Spread the peanut butter over the chocolate 1 inch away from the edge. Pour and smooth the rest of the melted chocolate over the peanut butter.

Place the pie in the fridge for 3-4 hours and decorate with the rest of the coconut cream, chopped peanuts and extra cookies, just like in the pictures.

 

 

Screen Shot 2014-02-23 at 7.03.14 PM

7 comments

  1. I have a weakness for the combo of peanut butter and chocolate. This looks out of this world delicious!

  2. This pie looks amazing! I can’t turn down the peanut butter and chocolate combo!

  3. Oh wow! What a beauty! If it tastes anything like it looks, it must be incredible.

  4. Do you need to whip the remainder of the coconut cream for the topping?

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