To Die For Peanut Butter Pie

To Die For Peanut Butter Pie

Kerry Dunn | 2/23/21

• prep time: 15 mins
• cook time: 15 mins
• total time: 30 mins
  
  Servings: 12 slices (but really maybe 6 if you know what I mean)

Ingredients:

For the crust

• 2 cups almond flour
• 1/3 cup unsweetened cacao powder
• 1/4 cup coconut oil melted
• 1/4 cup maple syrup
• 1 tbs vanilla extract
  
  For the filling
  
  
• 1 cup peanut butter
• 2 tbs chia seeds
• 1/3 cup maple syrup
• 1 cup plant milk
• 1/3 cup coconut cream (my go to place to get this is Trader Joe's in cans)
• 1/4 cup coconut oil melted
  
  Instructions:
  
  
• Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with some melted coconut oil and set aside.
• In a large mixing bowl or food processor, add almond flour, unsweetened cocoa powder, melted coconut oil, maple syrup, and vanilla extract. Mix well with your hands if using a bowl until everything is thoroughly combined or process in the food processor until consistent throughout.
• Press crust into the lightly coated pie pan. Try not to leave holes as they will crack further when baking. Use the back of a spoon to smooth the surface along the bottom and sides of pie pan.
• Bake the crust for 15-20 minutes at 350°F. In the meantime, prepare the peanut butter filling.
• In a blender or food processor, add all the peanut butter filling ingredients. Blend at high speed until it is uniform and sticky throughout. If the filling is to thick to blend add a splash of plant milk 2 tbs at a time until you get the desired consistency.
• Take the crust out of the oven when done and allow to cool for 30 minutes. When the crust is at room temperature, pour the peanut butter filling into the pie crust. Spread the filling evenly throughout.
• Throw in fridge for two hours and then enjoy! Optional to top with your fav vegan dark chocolate in chunks and metled.