If you love peanut butter you’re going to flip over this pie. Rich peanut butter and chocolate
combine for a luscious base, while fluffy coconut cream gives the pie its name. You can also switch this up and use almond or cashew butter if you have a peanut allergy.
½ recipe Flakey Classic Piecrust
4 ounces semi-sweet chocolate
3 (350 g) packages firm silken tofu
2 cups creamy peanut butter
2 cups confectioners sugar
3 tablespoons ground chia seed
½ teaspoon of sea salt
1 recipe Sweetened Whipped Coconut Cream
2 ounces non-dairy chocolate chips or chunks, melted, for drizzling
¼ cup crushed roasted and salted peanuts
• Preheat oven to 400°F and prepare the pie crust according to recipe directions. Roll out in between two sheets of parchment until ¼ inch thick. Drape over a deep-dish pie pan and press down evenly to cover. Flute edges and bake for 20 minutes, or until lightly golden brown. Remove from oven and place on a wire rack to cool. Sprinkle 4 ounces of the chocolate chips evenly onto the piecrust and let rest for 5 minutes. Spread the melted chocolate, using a silicone spatula, to coat the inside of the pie crust. Let cool completely until chocolate is rehardened—once the crust is at room temperature, place in the refrigerator to speed up the process.
• In a food processor combine the tofu, peanut butter, sugar, chia seed, and salt. Blend until completely smooth, for about 5 minutes. Spread into the prepared pie crust, and freeze for at least 3 hours. Transfer to refrigerator and chill overnight. Before serving, top with whipped coconut cream and drizzle with chocolate. Sprinkle with crushed peanuts. Store in an airtight container in the refrigerator for up to 2 days.