ice box peanut butter cup pie
July 1st was a day for celebration. My wonderful hubs turned a new age. Happy birthday my love! I won’t tell you how old, but the number starts with ‘th’ and rhymes with dirty… I’ll let you see if you can figure it out.
I wanted to make a special dessert for him, and since reese’s cups are one of his favorite things, I went for the chocolate-peanut butter mix flavor. I had pinned a pb cup pie recipe to my ‘recipes to try’ board a while back waiting for the right time to make it. The original recipe was vegan. Mine was not. I made just a few slight changes to the recipe: used regular unsalted butter instead of vegan butter/coconut oil for the crust and I only added about half the amount of coconut milk/cream. Much better ingredients and a shorter list than reese’s cups!
It was deeeeelish. We still have some in the freezer for a special treat. If you freeze the extra I highly suggest cutting your slices because it’s really hard to do once fully frozen. Lesson learned.
Check out the vegan recipe from minimalist baker (along with their beautiful and mouthwatering pictures) or follow it below with my adaptations.
Ice Box Peanut Butter Cup Pie
Recipe very slightly adapted from minimalist baker
- 1 sleeve graham crackers (or sub similar gluten free cracker/cookie)
- 4.5 tbsp unsalted butter
- 12 ounces firm silken tofu, slightly drained and patted dry
- 1/2 cup creamy salted natural peanut butter
- 1/4 cup honey
- 3/4 cup full fat coconut milk OR coconut cream, chilled overnight
CHOCOLATE GANACHE TOPPING
- 1 cup dark chocolate chips
- 1/3 cup milk of choice
- Preheat oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
- Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn’t get ground. Add melted butter and pulse to combine.
- Add to greased pie pan and press down with your fingers to flatten. You can lie a piece of plastic wrap over the top when pressing down to ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
- Add tofu, peanut butter, honey to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more honey for added sweetness or a pinch of salt if your peanut butter wasn’t very salted.
- Next, whip your coconut milk into whipped cream in a large, chilled mixing bowl. Find trouble-shooting tips here. Optional: sweeten with a little powdered sugar and vanilla.
- Fold the peanut butter-tofu mixture into the whipped cream.
- Pour filling over crust and pop in the freezer to chill. Once it’s fairly chilled and slighty firm (about 1 hour), prepare your ganache.
- Add chocolate chips to a bowl and heat your milk to a low simmer. Then pour over chocolate chips and don’t touch for 5 minutes to allow it to melt. Then stir gently with a spoon or rubber spatula until a smooth ganache forms. If it doesn’t quite melt, you can also heat it in the microwave in 10 second increments until smooth and melted.
- Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the ganache will get clumpy if it sets too long.
- Top with crushed, salted roasted peanuts (optional) and pop back in the freezer to set. 20-30 minutes before serving, remove from freezer and serve. Alternatively, you can chill this in the fridge, but it is much more delicate to slice and serve, but just as delicious.
- After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.
Okay, now your turn. Get our your food processor, blender, standing mixer, turn your oven on and make it yourself! The perfect cool treat for hot summer days.
What is your favorite summer treat?