Chocolate Peanut Butter Pie

With all of the holiday parties and gatherings, I was excited to try new recipes, especially new dessert recipes.

We had the family over for Christmas Eve, so I was really looking forward to cooking some new dishes. I browsed through my favorite cookbook, Juli Bauer’s Paleo Cookbook, and picked out my menu: Sweet potato chili and chocolate peanut butter pie.

I got a little ambitious and planned to make deviled eggs too, but that just didn’t happen. Everyone brought a dish though, so we had plenty of food, and it was such a fun evening.

The chili was delicious, and I think I’m going to make it again today, but the peanut butter pie was “to-die-for”!

I really think it’s best dessert I’ve ever made, and I’m pretty sure it’s the first pie I’ve ever made.

I tweaked the recipe a little bit, and made my own version of this creamy deliciousness.

A few notable changes: I used real peanut butter. She uses sunflower seed butter. I just prefer the taste of peanut butter, and I seem to tolerate it better. I imagine you could use whatever nut/seed butter you like.

Peanut butter is one thing I do make sure I buy organic because conventional peanuts are very contaminated. That’s one reason they get such a bad rap. I also make sure to buy natural peanut butter with no sugar added. Just like with other natural nut butters, you will likely need to stir it because the oil separates and settles to the top.

For the crust, I used walnuts instead of cashews and almonds. Additionally, I used a little less sugar for the crust, although it does need some. I tested this recipe a couple of times, and I made the first crust without sugar. It wasn’t good, so I don’t recommend doing that.

Not only is this pie incredibly delectable, it’s gluten-free, grain-free, and uses no refined sugar. It’s also really easy to make, so I encourage you to give it a try!

Ingredients

Filling:

• 2 (13.5 oz) cans full fat coconut milk, refrigerated overnight
• ⅔ cup organic peanut butter
• ¼ cup pure maple syrup
• ¼ tsp cinnamon
• 1 tbsp powdered gelatin

Crust:

• 1 ½ cups raw walnuts
• ½ cup coconut sugar
• ¼ cup unsweetened cocoa powder
• ¼ cup (½ stick) butter, melted
• ½ tsp vanilla extract
• pinch of sea salt

Topping:

• ¼ cup dark chocolate chips, melted

Directions

1. Refrigerate the cans of coconut milk overnight, so the cream will separate from the water. When you’re ready to make your pie, open the cans and scoop of the creamy layer. Reserve the coconut water for smoothies.
2. Making the crust: Add the walnuts to your food processor and pulse until they are a fine, walnut meal consistency. Then add the remaining crust ingredients and pulse until well combined.
3. Press the crust mixture into a 10-inch tart pan and chill in the refrigerator while you are making the pie filling.
4. Making the filling: In a medium saucepan over medium heat, stir together the coconut cream, peanut butter, maple syrup, vanilla, and cinnamon until smooth.
5. Reduce heat to low and add the gelatin ½ tsp at a time. Mix continuously until the gelatin has dissolved and the mixture has thickened.
6. Pour the filling over the pie crust and smooth out with a spoon or spatula.
7. Refrigerate for 3 hours.
8. Making the topping: melt the chocolate chips in your microwave or double boiler and drizzle chocolate over pie with a spoon.
9. Serve and enjoy!
10. Store pie in refrigerator for up to 1 week.