Is there a person among us who doesn’t salivate at the sight and smell of anything that combines chocolate and peanut butter? This mouth party is brought to you in the form of creamy chocolate, light and fluffy peanut butter and a crunchy crust. Bring the balloons and get ready to party.
Serves: 8 to 10
2½ cups (225 g) vegan graham cracker crumbs
3 tbsp (27 g) vegan brown sugar
1 cup (240 g) vegan butter, melted
2 cups (480 ml) nondairy milk
3 tbsp (27 g) cornstarch
½ cup (120 ml) pure maple syrup
½ cup (56 g) cocoa powder
1 tsp pure vanilla extract
Pinch of salt
1 cup (180 g) creamy peanut butter
¾ cup (98 g) vegan powdered sugar
2 tsp (10 ml) pure vanilla extract
¼ tsp salt
8–9 oz (240–270 g) Coconut Whipped Cream or store-bought vegan whipped topping, plus more as needed
Preheat the oven to 350°F (177°C).
To make the crust, in a large bowl, stir together the graham cracker crumbs and brown sugar. Add the butter to the crumb mixture and stir to combine, making sure the butter has soaked into all of the graham cracker crumbs.
Transfer the crumbs to a 9-inch (23-cm) pie pan. Press the crumbs evenly into the pie pan. (I like to use a cup to make sure the crumbs are tightly packed into the pie pan.)
Bake the crust for 12 to 15 minutes, or until it is brown and firm.
Let the crust cool while you make the chocolate pudding. In a medium bowl, whisk together the milk and cornstarch, making sure the cornstarch has completely dissolved in the milk to prevent a lumpy pudding.
Transfer the milk to a small saucepan over medium-low heat. Add the maple syrup, cocoa powder, vanilla and salt. Whisk to combine.
Bring the mixture to a simmer, whisking frequently. Reduce the heat to low and simmer for 1 to 3 minutes, or until the pudding is thick.
Pour the pudding into the cooled crust and smooth it out evenly. Chill the pie in the refrigerator for 1 hour.
To make the peanut butter mousse, combine the peanut butter, powdered sugar, vanilla and salt in a large bowl or the bowl of a stand mixer. Mix until the ingredients are combined. Fold in the Coconut Whipped Cream.
Pour the peanut butter mousse over the chocolate pudding and smooth it out. Chill the pie in the refrigerator for at least 2 hours.
When you are ready to serve the pie, top it with additional Coconut Whipped Cream.
Keep the pie refrigerated.