Chocolate Peanut Butter Truffle Pie
Recipe type: Dessert
Serves: one 9 inch pie
dairy, egg, soy, and gluten free, vegan
  • 8 ounces dark chocolate (70-72%)
  • 1 cup full fat coconut milk (canned)*
  • ¾ cup peanut butter
  • 1 easy gluten free pie crust
  1. Preheat oven to 350 °F. Line baking sheet with parchment paper.
  2. *Without shaking, open can of coconut milk, spoon out 1 cup of the thick portion at top of can
  3. for this recipe. I save the remainder for smoothies, unless another recipe gets to it first.
  4. 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.
  5. 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.
  6. Chop chocolate.
  7. In saucepan, bring coconut milk to a boil, reduce to simmer and stir continually for several minutes.
  8. Remove coconut milk from heat.
  9. Add chopped chocolate and peanut butter, whisk until smooth.
  10. Remove chocolate mixture from heat, cool slightly.
  11. Pour into pie crust, set aside to cool slightly. Once the filling begins to thicken, top with any cooked crust pieces.
  12. Transfer to refrigerator to set (at least 1 hour).
Recipe by spabettie at