Peanut Butter Chocolate Pie Recipe

by Rebecca Ginsberg
Peanut Butter Chocolate Pie Recipe

*(Dairy Free Option Available)

For the Pie:

  • 1 pre-baked pie crust (use dairy free crust for dairy-free version)
  • 10oz chocolate chips (use dairy free chocolate chips for dairy-free version
  • 1 can Blue Monkey Organic Coconut Cream
  • ½ cup of smooth and creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon of maple syrup

 

For the Topping:

  • ¾ cup of whipping cream OR for Dairy Free version, 1 – 13.5oz can of Blue Monkey Organic Cream (refrigerated for 24 hours)
  • 1 tablespoon confectioner’s sugar
  • ½ teaspoon vanilla
  • Shavings of chocolate to sprinkle on top of the whipped cream at the end

 

Directions:

For the Pie

  • Bake pie crust according to packaging and let cool completely
  • Add chocolate chips, peanut butter and Blue Monkey Organic Coconut Cream to sauce pan. Set pan at low-medium heat and whisk frequently. Once completely homogenous, remove from heat and add vanilla extract.
  • Pour pie filling into cooled pie crust and chill over night for a minimum of 5 hours

  

Once pie has set, top with whipped cream or Blue Monkey Organic Coconut Cream topping.

 

For the Topping:

  • In a stand mixer or with a handheld mixer, add in whipping cream, confectioners’ sugar and vanilla.
  • Whip till medium peaks form
    • If using Blue Monkey Organic Coconut Cream, scoop top cream portion of coconut cream (not liquid portion) into stand mixer with vanilla and confectioners sugar and whip till fluffy.  
  • Spread topping onto set pie and garnish with chocolate shavings!
Back to Recipes
Social Proof