Serves 8
This richly decadent peanut butter pie is quick and easy to make, but looks and tastes like it took all day to prepare. To make this pie gluten-free, use gluten-free cookie crumbs; for soy-free, use soy-free vegan butter and ice cream.
Gluten-Free Option
Soy-Free Option
Crust:
1 1/2 cups vegan chocolate cookie crumbs
1/4 cup vegan butter, melted
Filling:
1 quart vegan vanilla ice cream, softened
3/4 cup peanut butter
1/4 cup chopped peanuts
1 cup chocolate curls
Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.
In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.
Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended. Spoon into the prepared crust. Freeze for 4 to 6 hours or overnight.
When ready to serve, let the pie sit at room temperature for 5 minutes. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.