This vegan chocolate peanut butter cream pie is a luscious frozen pie that tastes like a rich dreamy ice cream pie.
Frozen Chocolate Peanut Butter Pie
I love chocolate cream pie, like a lot.
Even though my chocolate cream pie is a great cold summer dessert I wanted something a little colder.
So, I took my chocolate cream pie, added some peanut butter, and froze it.
This chocolate peanut butter pie is RICH but oh is it tasty.
This can be eaten frozen or just cold.
It is a bit runnier if it's eaten cold versus frozen.
Frozen it tastes like an amazing ice cream treat.
Can you make this Vegan Chocolate Peanut Butter Pie gluten-free?
Yes, you could use gluten-free Oreos for the crust or a gluten-free chocolate graham cookie for the base.
What do you need to make this vegan chocolate peanut butter pie?
- white sugar
- unsweetened Cocoa powder
- cornstarch
- salt
- plant milk ( the thicker ones like soy is the best, but others will work)
- vegan chocolate chips
- vanilla extract
- peanut butter
- So delicious whip topping
- 1 box Annie's Chocolate Bunnies *or similar cookie
- vegan butter
- plant milk
- Vegan peanut butter cups
How do you make this dairy-free chocolate peanut butter pie?
Preheat your oven to 350 degrees.
Take a pie dish and coat it with cooking spray, set aside.
Take your Blendtec Twister jar or a Ziplock and rolling pin and crush your cookies and chocolate chips until they are crumbs.
Get a medium bowl and melt your vegan butter then add the 2 TB plant milk.
Add the crushed cookies/chocolate chips to the melted butter/plant milk combo.
Stir, then press into the bottom of the pie pan evenly.
Bake this for 9 minutes.
Remove and let cool.
Now make your vegan chocolate pudding mixture.
Take a medium saucepan.
Mix the sugar, cocoa powder, salt, and cornstarch.
Use a whisk and whisk it until combined.
Then add half of the plant milk, stir until smooth, then add the rest of the plant milk and your peanut butter.
Cook on medium heat, you want it to simmer, stirring constantly for about 8 minutes until thickened.
It will thicken up a lot off the heat, you basically want it to coat the spoon well.
Now remove from heat and add your chocolate, and vanilla extract, stir.
Let this cool to room temperature.
Then add half of the container of whip topping and stir until combined.
Now add this mixture to the cookie crust and place it in the freezer.
When ready to serve let this sit for 10-20 minutes so you're able to cut it.
Add a dollop of whip topping and cut up vegan peanut butter cups to the top.
***If you have a lot of vegan peanut butter cups you could add some chopped-up peanut butter cups into the cooled pie mixture before adding it to the crust.
It adds a little more peanut butter flavor.
The vegan peanut butter cups weren't on sale when I went to take the pictures and I didn't want to make my own or else you would see them in the photos.
You can also take the rest of the whipped topping and put it on top of the vegan pie before serving.
Vegan Peanut Butter Chocolate Frozen Pie
Ingredients
- ⅔ cup white sugar
- ⅓ cup unsweetened Cocoa powder
- 2 TB cornstarch
- ⅛ teaspoon salt
- 1 ¾ cup plant milk the thicker ones like soy is the best, but others will work
- 4 oz vegan chocolate chips
- 1 teaspoon vanilla extract
- ½ cup peanut butter
- ½ container So delicious whip topping *
Cookie Crust
- 1 box Annie's Chocolate Bunnies *or similar cookie
- 5 TB melted vegan butter
- 2 oz vegan chocolate chips
- 2 TB plant milk
Optional
- Vegan peanut butter cups
Instructions
- ** This pie needs time to freeze, it's good unfrozen as well but not very sturdy.
- Preheat your oven to 350 degrees. Take a pie dish and coat it with cooking spray, set aside.
- Take your Blendtec Twister jar or a Ziplock and rolling pin and crush your cookies and chocolate chips until they are crumbs. Take a medium bowl and melt your vegan butter then add the 2 TB plant milk. Add the crushed cookies/chocolate chips to the melted butter/plant milk combo. Stir, then press into the bottom of the pie pan evenly. Bake this for 9 minutes. Remove and let cool.
- Now make your chocolate pudding mixture. Take a medium saucepan. Mix the sugar, cocoa powder, salt, and cornstarch. Use a whisk and whisk it until combined. Then add half of the plant milk, stir until smooth, then add the rest of the plant milk and your peanut butter. Cook on medium heat, you want it to simmer, stirring constantly for about 8 minutes until thickened. It will thicken up a lot off the heat, you basically want it to coat the spoon well. Now remove from heat and add your chocolate, and vanilla extract, stir.
- Let this cool to room temperature. Then add half of the container of whip topping and stir until combined. Now add this mixture to the cookie crust and place it in the freezer. When ready to serve let this sit for 10-20 minutes so you're able to cut. Add a dollop of whip topping and cut up vegan peanut butter cups to the top.
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