Chocolate Peanut Butter Pie

Serves 6- 8 | 20 minute prep | 2 hour fridge




  • 2 cups vegan chocolate chips
  • 1 1/2 cups creamy peanut butter
  • 1 (13.5 oz) can coconut milk
  • Vegan pie crust, prepared (because this is a no- bake pie, most crusts need to be baked first)

Melt the chocolate chips in a glass bowl in the microwave or on the stove top in a double broiler. (I put a couple cups of water in a medium sized pot, bring to a boil, and nestle a smaller pot containing the chocolate, in the medium pot.)

Stir until the chocolate is completely melted, then stir in the peanut butter and coconut milk until well combined.

Pour into your prepared pie crust and refrigerate until firm, about 2 hours.

Sourced from: Bialik, Mayim. “Dark Chocolate Peanut Butter Pie.” Mayim’s Vegan Table.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s