A perfect vegan peanut butter pie with a shortbread crust that crosses between salty and sweet! Add this to your pie rotation for Thanksgiving or Christmas.
Friends, the time is almost here. The big meal, where I can eat 3-4 servings of mashed potatoes, followed by more vegan peanut butter pie than I care to admit, is almost here!
I have to admit, much like the rolls I posted earlier in the week, this vegan peanut butter pie recipe was born out of not finding something that could quite fit my needs. I know there are about 3454 variations of chocolate peanut butter pie out there, but as a true lover of peanut butter, I wanted the saltiness to dominate the pie, rather than get covered up by chocolate. I mean, don’t get me wrong, I LOVE chocolate, but sometimes I want more of a peanut butter-y flavor in my pie, you know?
When thinking about this recipe, I also knew that impatience was going to play a big part. I wanted to be able to whisk together all of the filling ingredients, pour them into the baked pie crust and be done with it. No remembering to stick a can of coconut milk in the fridge to let it solidify, because oftentimes, I either get really impatient and take it out too soon, or it gets forgotten in the back, along with a jar of pesto and a few mystery jams. To solve this, I found a combination of letting the pie chill overnight (don’t get ahead of yourself, just leave it there!) and whisking cornstarch into the filling is the perfect way to solve my impatient tendencies. I made this pie the night before, stuck it in the fridge and voila! It was ready for me to start sneaking bites from in the morning (not that I did that).
In addition to just wanting a straight up vegan peanut butter pie, I also kind of didn’t want the regular ol’ pie crust. Confession time: I don’t really like pie crust. I know! But hear me out. I hate that all I really want is the filling of the pie, but I end up leaving behind the shell of the crust, leaving a really sad looking end piece (that end piece, so much crust!) and wishing I could just dig the filling out without looking rude. For this pie, I opted instead to use the super easy shortbread crust from my lemon bars, which is more tender, thinner and a bit sweeter than your average pie crust. I loved the combination of the sweet, flaky shortbread crust with the salty/sweet/creamy peanut butter filling, with just the right amount of chocolate on top. If you prefer whipped coconut cream on top, go right ahead, but I found that I loved the sprinkling of chopped peanuts and chocolate shavings scattered over the slices. Trust me, you NEED this pie.
Happy almost weekend! I’ll be back next week with a fun post about what we ate for early Thanksgiving (complete with pictures of one of our friend’s babies, who is the cutest) and a boozy drink that will get you through the holiday cooking woes.
- For the crust:
- 1 cup flour
- ½ cup powdered sugar
- Pinch of salt
- ⅓ cup plus 1 tablespoon coconut oil, melted
- For the filling:
- 1 cup creamy peanut butter
- 1 can full fat coconut milk
- ¾ cup powdered sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Lightly grease a pie pan and set aside.
- In a large bowl, whisk together the flour, powdered sugar, and salt. Stir in the melted coconut oil,6 combine until a dough starts to form. Press the dough into the bottom and sides of the pie plate. Bake for 7-10 minutes, until the crust is golden. While the crust cools, prepare the filling.
- To prepare the filling:In a large bowl, whisk together the peanut butter, coconut milk, powdered sugar, cornstarch and vanilla until combined. Transfer to the pre baked pie crust and refrigerate overnight, until filing is firm. Serve topped with coconut whipped cream and chocolate shavings.