Description
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.
Ingredients
Scale
- For the crust:
- 1 cup flour
- 1/2 cup powdered sugar
- Pinch of salt
- 1/3 cup plus 1 tablespoon coconut oil (melted)
- For the filling:
- 1 cup creamy peanut butter
- 1 can full fat coconut milk
- 3/4 cup powdered sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- 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.