Chocolate Peanut Butter Pie
Chocolate Peanut Butter Pie is everything a dessert should be {and more}. A creamy peanut butter filling sits on top of a fudgy brownie crust and is topped with a luscious chocolate peanut butter ganache. Plus it's gluten-free, grain-free and dairy-free!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 TBS Coconut Oil ((or butter))
- ¾ cup (6 oz) dark chocolate chips
- ½ cup coconut sugar
- 2 tsp vanilla extract
- 2 large eggs (lightly beaten)
- ¼ cup unsweetened cocoa powder
- 3 TBS tapioca starch/flour
- ¼ tsp sea salt
- ½ cup mini chocolate chips
- 1 cup creamy peanut butter
- 1 (14 oz) can coconut cream ((1 ½ cups))
- ¼ cup coconut oil
- ¾ cup powdered sugar*
- 1 tsp vanilla
- ¼ to ½ tsp sea salt
- 1 cup chocolate chips
- 1 cup coconut cream
- 2 TBS peanut butter
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Grease a deep-dish 10” pie plate, set aside.
- 3
In a small bowl, stir together cocoa powder tapioca starch and sea salt. Set aside.
- 4
In a large microwave-safe mixing bowl or in a medium saucepan on the stovetop over medium-low heat, melt coconut oil (or butter) and chocolate chips together and stir until smooth.
- 5
Remove from heat and add sugar, vanilla, eggs and salt and stir until combined.
- 6
Add dry mixture and stir/whisk until batter is smooth and there are no lumps.
- 7
Add ½ cup mini chocolate chips and stir by hand until they’re evenly distributed.
- 8
Pour batter into your prepared pie dish.
- 9
Bake in the preheated oven for 20-25 minutes, or until the top is set and a toothpick inserted in the center comes out with wet crumbs.
- 10
Set aside to cool.
- 11
While the brownie crust is baking, make the peanut butter filling.
- 12
Combine peanut butter, coconut cream and coconut oil in a small saucepan.
- 13
Whisk over medium-low heat until ingredients are melted and mixture is smooth.
- 14
Remove from heat and add salt, vanilla extract and powdered sugar and whisk until smooth.
- 15
Pour over prepared brownie crust and smooth it out to remove any air bubbles.
- 16
Place pie in the refrigerator to cool for at least 1 hour, or until the peanut butter filling has hardened.
- 17
Warm coconut cream in a small saucepan over medium heat until it just barely starts to bubble. Do not let it boil.
- 18
Remove from heat and stir in chocolate chips and peanut butter until the chips are melted and the mixture is smooth.
- 19
Let it cool slightly and then pour it over the cooled/hardened pie.
- 20
Return the pie to the refrigerator for at least 2 hours or overnight, until the ganache is set!
- 21
Cut and serve!