Name: Chocolate Peanut Butter Pie
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Yield: 9
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

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!

Did you make this recipe?

Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!

Yield: one 9 inch pie

Chocolate Peanut Butter Pie

this classic combination hugged by a flaky light crust is a quick and easy recipe with a short ingredient list.

Prep Time 20 minutes

Cook Time 25 minutes

Inactive Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

8 ounces dark chocolate (70-72%)
1 cup full fat coconut milk (canned)*
¾ 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:

Serving Size:

1 slice
Amount 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.

Comments

eat good 4 life says

March 13, 2015 at 6:45 am

Oh how cute, literally pie 🙂 My kids would love this!

Arman @ thebigmansworld says

March 12, 2015 at 1:08 am

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
  
  March 12, 2015 at 4:18 pm
  
  oh, Ben and Jerry's is never punishment! but yeah, I make a darn good pie...
  
Shirley @ gfe & All Gluten-Free Desserts says

June 09, 2014 at 7:25 pm

My pleasure, of course! And thanks so much for the clarification, dear!

xo,
Shirley

Shirley @ gfe & All Gluten-Free Desserts says

June 09, 2014 at 6:25 pm

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
  
  June 09, 2014 at 7:16 pm
  
  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

March 12, 2014 at 12:00 am

Nothing better than chocolate and peanut butter in a pie.

Bianca- Vegan Crunk says

March 11, 2014 at 10:45 am

Amazing. PB & chocolate belong together. And that pie belongs in my belly. Happy Pi Day!

Eileen says

March 11, 2014 at 10:17 am

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

March 11, 2014 at 8:50 am

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

March 11, 2014 at 7:05 am

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

March 11, 2014 at 3:59 am

i love your pie themes! and the other Pi as well! <3 when do i get to buy a cookbook from you?