Chocolate Peanut Butter Truffle Pie – everyone’s favorite classic combination, hugged by a flaky light crust – a decadent truffle gone pie shaped. A quick and easy recipe with a short ingredient list – make this to celebrate Pi Day!
Today we celebrate 3.14159265…
uh, Pi Day.
Pie Day.
Longtime readers know, I celebrate Pi Day every year.
First – I used to be an accountant and I love numbers – shocking third grade me who loathed math!
Second – pie. and actually, pie might be first.
This Chocolate Peanut Butter Truffle Pie is a recipe I first made several years back. We enjoyed this at a holiday party, and I 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 my six inch pie 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
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
INSTRUCTIONS:
Preheat oven to 350 °F. Line baking sheet with parchment paper.
*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 crust and carefully transfer to pie pan. Cut decorative crust pieces with scraps. Set scraps onto a prepared (parchment lined) baking sheet.
Bake decorative crust pieces at 350 °F for 12-15 minutes. Bake pie crust at 350 °F for 20-25 minutes, 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 coconut milk from heat.
Add chopped chocolate and peanut butter, whisk until smooth.
Remove chocolate mixture 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!
printable Chocolate Peanut Butter Truffle Pie recipe:
- 8 ounces dark chocolate (70-72%)
- 1 cup full fat coconut milk (canned)*
- ¾ cup peanut butter
- 1 easy gluten free pie crust
- Preheat oven to 350 °F. Line baking sheet with parchment paper.
- *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 crust and carefully transfer to pie pan. Cut decorative crust pieces with scraps. Set scraps onto a prepared (parchment lined) baking sheet.
- Bake decorative crust pieces at 350 °F for 12-15 minutes. Bake pie crust at 350 °F for 20-25 minutes, 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 coconut milk from heat.
- Add chopped chocolate and peanut butter, whisk until smooth.
- Remove chocolate mixture 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).
eat good 4 life says
March 13, 2015 at 6:45 amOh how cute, literally pie 🙂 My kids would love this!
Arman @ thebigmansworld says
March 12, 2015 at 1:08 amOh dear God I need this right now…I had ben and jerry’s peanut butter ice cream last night and compared to this…It seems like punishment.
Kristina Sloggett says
March 12, 2015 at 4:18 pmoh, Ben and Jerry’s is never punishment! but yeah, I make a darn good pie…
Shirley @ gfe & All Gluten-Free Desserts says
June 9, 2014 at 7:25 pmMy pleasure, of course! And thanks so much for the clarification, dear!
xo,
Shirley
Shirley @ gfe & All Gluten-Free Desserts says
June 9, 2014 at 6:25 pmHey 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
June 9, 2014 at 7:16 pmoh, 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
Maureen | Orgasmic Chef says
March 12, 2014 at 12:00 amNothing better than chocolate and peanut butter in a pie.
Bianca- Vegan Crunk says
March 11, 2014 at 10:45 amAmazing. PB & chocolate belong together. And that pie belongs in my belly. Happy Pi Day!
Eileen says
March 11, 2014 at 10:17 amHooray for pie! This sounds so easy and delicious. I bet the filling would work really well as a decadent pudding too!
Heather @ Better With Veggies says
March 11, 2014 at 8:50 amYou make me smile and your recipes are always gorgeous. I love the Pi on top of the Pie. 🙂
Heather (Where's the Beach) says
March 11, 2014 at 7:05 amI agree with Lindsay – love that you celebrate Pi/Pie Day!!! And forget the cookbook, let’s just live closer so you can cook FOR me 😉
lindsay says
March 11, 2014 at 3:59 ami love your pie themes! and the other Pi as well! <3 when do i get to buy a cookbook from you?