Just like my cousin, Kristin, commented the other day, no one can make chocolate peanut butter pie like my Aunt Dixie. No one.
Of course, I can’t share my Aunt Dixie’s recipe. For that I might be banished from the family, or worse… Plus, I can’t have the milk that it calls for. With that in mind, I decided to go all out and just make it completely vegan. Once I saw vegan chocolate pudding on Mama Pea’s blog, I knew that it was a sign I NEEDED to make chocolate peanut butter pie. For years, I thought that I would never again enjoy Aunt Dixie’s pie because of my milk allergy…. that was until now!
Vegan Chocolate Peanut Butter Pie
- pie crust
- 1/4 cup peanut butter
- 1/2 cup powdered sugar
- 1 recipe of this chocolate pudding
Preheat oven to 350°.
If you are super woman/ man, you can use a homemade pie crust. I have too much to do and I value my sanity during the holidays, so I used a Wholly Wholesome graham cracker crust that I got from Whole Foods.
Place your pie crust in the preheated oven for 10 minutes to brown.
Allow crust to cool while you whip up the chocolate pudding found here.
You will have some pudding left over. Feel free to use it however you like. Personally, I ate it—all. 🙂
Refrigerate for at least 3 hours before serving. I like to make this the day before to allow it to completely cool and for the flavors to develop.
This pie is to die for, and it isn’t highly fattening or TOO bad for you. It is a sweet after all…
You deserve it!