Chocolate Peanut Butter Truffle Pie – everyone’s favorite classic combination, hugged by a flaky light crust – a decadent truffle gone pie shaped.
Today we celebrate 3.14159265… uh, Pi Day.
This is a recipe I first made several years back. I made it for a holiday party and never even took photos. This pie is really like a truffle – so decadent and rich – that a small sliver of a slice is all you need. This time I made the recipe as is and filled two smaller pie tins – these are probably 5 1/2 inch tins?
The small triangles of pie are cute as heck.
chocolate peanut butter truffle pie
yield: one 9 inch pie
dairy, egg, soy, and gluten free, vegan
8 ounces dark chocolate (70-72%)
1 cup full fat coconut milk (canned)*
3/4 cup peanut butter
1 easy gluten free pie crust
*Without shaking, open can of coconut milk, spoon out 1 cup of the thick portion at top of can for this recipe. I save the remainder for smoothies, unless another recipe gets to it first.
Prepare pie crust, roll out and line pie pan, cut decorative toppers with scraps. Set scraps onto a prepared (parchment) baking sheet. Bake at 350 degrees for 20-25 minutes (possibly less for the scraps), or until golden brown and cooked through. Set aside to cool.
In saucepan, bring coconut milk to a boil, reduce to simmer and stir continually for several minutes. Remove from heat, add chopped chocolate and peanut butter, whisk until smooth. Remove from heat, cool slightly. Pour into pie crust, set aside to cool slightly. Once the filling begins to thicken, top with any cooked crust pieces. Transfer to refrigerator to set (at least 1 hour).
Happy Pi Day!
I shared this recipe with Healthy Vegan Fridays.