Chocolate Peanut Butter Pie is a classic combination hugged by a flaky light crust. This truffle turned pie is a quick and easy recipe with a short ingredient list
Today we celebrate 3.14159265 with chocolate peanut butter pie!
uh, Pi Day.
Pie Day.
See all of our pie recipes for Pi 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 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.
Happy Pi Day!
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Chocolate Peanut Butter Pie
this classic combination hugged by a flaky light crust is a quick and easy recipe with a short ingredient list.
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).
Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 450Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 216mgCarbohydrates: 25gFiber: 4gSugar: 6gProtein: 9g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
eat good 4 life says
Oh how cute, literally pie 🙂 My kids would love this!
Arman @ thebigmansworld says
Oh 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
oh, Ben and Jerry’s is never punishment! but yeah, I make a darn good pie…
Shirley @ gfe & All Gluten-Free Desserts says
My pleasure, of course! And thanks so much for the clarification, dear!
xo,
Shirley
Shirley @ gfe & All Gluten-Free Desserts 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
Maureen | Orgasmic Chef says
Nothing better than chocolate and peanut butter in a pie.
Bianca- Vegan Crunk says
Amazing. PB & chocolate belong together. And that pie belongs in my belly. Happy Pi Day!
Eileen says
Hooray 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
You make me smile and your recipes are always gorgeous. I love the Pi on top of the Pie. 🙂
Heather (Where's the Beach) says
I 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
i love your pie themes! and the other Pi as well! <3 when do i get to buy a cookbook from you?