The recipe for this Peanut Butter Pie couldn’t be any simpler to make. As I always say, even a hamster could make this with its tiny eyes closed. We start off with a simple, no cook Oreo crust. Oreos… always a good start to anything in life, really.
Peanut Butter Mousse Filling:
Peanut Butter Chocolate Ganache:
Extras:
Ingredients:
Oreo Crust:- 7 oz Oreo Cookies
- 1/4 cup Vegan Butter, melted
Peanut Butter Mousse Filling:
- 3/4 cup Crunchy Peanut Butter
- 1/4 cup Vegan Butter
- 1/2 cup Fine Sugar
- 1/2 cup Coconut Cream
- 1 teaspoon Vanilla Extract
Peanut Butter Chocolate Ganache:
- 1 tablespoon Crunchy or Smooth Peanut Butter
- 4 oz Vegan Dark Chocolate
- 1/3 cup Coconut Cream
- 1 tablespoon Peanut Oil
Extras:
- Crushed Peanuts, for sprinkling
Instructions:
- Make your Oreo Crust by blitzing the cookies in a food processor until they form fine crumbs. Pour in melted Vegan Butter and blitz till fully incorporated. Press crust into pie tin and freeze for 10 minutes whilst making filling.
- To make your filling, combine all the ingredients for the Peanut Butter Mousse in a bowl and whip with an electric mixer till light and fluffy. Pour mixture into frozen crust and spread out evenly. Freeze entire pie tin for an hour.
- Before taking your pie out of the freezer, prepare PB Chocolate Ganache.
- Chop chocolate and transfer to a bowl along with Peanut Butter. Heat Coconut Cream in a small saucepan till it simmers and then pour over chocolate/pb immediately. Stir till you have a smooth and glossy ganache. Add Peanut Oil into ganache and stir till fully incorporated.
- Pour ganache over set pie and spread/smoothen out. Sprinkle chopped or crushed peanuts on the surface of the ganache and leave pie in the fridge for an hour for ganache to set.
- Enjoy.
