Chocolate Peanut Butter Truffle Pie

Chocolate Peanut Butter Truffle Pie

Chocolate Peanut Butter Truffle Pie – everyone’s favorite classic combination, hugged by a flaky light crust – a decadent truffle gone pie shaped.

Chocolate Truffle Pie

Today we celebrate 3.14159265… uh, Pi Day.

Pie 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 Pie

chocolate peanut butter truffle pie

yield: one 9 inch pie

dairy, egg, soy, and gluten free, vegan

INGREDIENTS:

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.

INSTRUCTIONS:

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.

Chop chocolate.

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).

Vegan Chocolate Peanut Butter Pie

Happy Pi Day!

 

I shared this recipe with Healthy Vegan Fridays.

 

 

Comments

  1. says

    Hey Kristina,

    I drooled over this pie before, but didn’t comment. :-( I love the simplicity of it and just shared on All Gluten-Free Desserts. :-) I did have a question on the recipe. You state that 1 cup of full-fat coconut milk is called for and then you indicate that 1/2 cup of the coconut cream off the top is used. So is it 1/2 cup of that coconut cream and another 1/2 cup coconut milk for a total of 1 cup of the two combined?

    Thanks!
    Shirley

    • Kristina Sloggett says

      oh, THANKS Shirley! it is one cup, I edited to correct the instructions to reflect one cup. THANKS for catching that, and thank you as always for sharing! XXO

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>