Frozen Peanut Butter Cup Pie
This frozen peanut butter cup pie is a chocolate and peanut butter lovers' dream! It is completely dairy-free, gluten-free, and uses honey as the main sweetener! All you need are 8 ingredients to make this delicious frozen treat!
Ingredients
- 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
- 1 cup dark chocolate chips
- 1/3 cup milk of choice
Instructions
- Preheat the oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 ¼ inch).
- Add the graham crackers to a food processor and process until you achieve fine crumbs. A little texture is OK, just remove any large pieces that didn’t get ground. Add the melted butter and pulse to combine.
- Add it to the greased pie pan and pour the mixture in and press down with your fingers to flatten. You can place 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.
- Next, add the tofu, peanut butter, honey, and coconut cream to a blender or food processor and blend until smooth, scraping down sides as needed. You can also use an electric mixer and mix in a large bowl. Taste and adjust the seasonings as needed, adding more honey for added sweetness or a pinch of salt if your creamy peanut butter wasn’t salted much.
- Pour the peanut butter mousse filling over the crust and place it in the freezer to chill. Once it’s fairly chilled and slightly firm (about 1 hour or a little more extra time), prepare your ganache.
- In a small saucepan add the milk and bring to a low simmer. Add the chocolate chips to a bowl and then pour the warm milk over the chocolate chips. Do not touch it for 5 minutes to allow it to melt. After 5 minutes, stir the chocolate sauce 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.
- Remove the pie plate from the freezer and spoon the ganache over the top of the pie filling. Spread in an even thin layer with a knife or spatula, working quickly as the melted chocolate will chill quickly on the frozen pie.
- Top the ganache with chopped roasted peanuts (bonus points by adding crushed graham crackers on the top too) and put the giant peanut butter cup back in the freezer to set.
- To serve, remove it from the freezer 20-30 minutes before serving. 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.
Nutrition
Calories: 326kcal, Carbohydrates: 32g, Protein: 8g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 14mg, Sodium: 20mg, Potassium: 120mg, Fiber: 1g, Sugar: 13g, Vitamin A: 159IU, Vitamin C: 0.1mg, Calcium: 57mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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