I love peanut butter pie, but all of the dairy tends to disagree with me, so I developed this recipe using coconut cream instead of whipped cream. It was absolutely delicious and not too sweet. Definitely a delightful treat. The recipe makes 8 servings which can be put into a pie pan or in individual cups.
Ingredients for graham cracker base:
6 graham crackers
3 Tablespoons unsalted butter
1 Tablespoon sugar
8 ounces (1 package) cream cheese
1 can of coconut cream (I bought mine at Trader Joe’s)
1/2 cup of powdered sugar
3/4 cup of peanut butter
3/4 cup of chocolate chips (melted)
In a zip-top bag or food processor, pulverize the graham crackers. Add butter and sugar to the mixture. Pour crumbs into a pie pan or into serving dishes. Pat down the crumbs to create a base. If desired, bake the base in the oven at 350 degrees Fahrenheit for 8-10 minutes. This step isn’t completely necessary, but it does make the base more firm.
In a mixing bowl, whip the cream cheese. Slowly pour 1 can of coconut cream into the cream cheese and continue whipping until light and airy. Slowly add the powdered sugar and beat until incorporated.
Divide the cream cheese mixture in half. Using a mixer or spatula, incorporate the peanut butter into half of the mixture and pour it into the pie pan or serving dishes. Smooth out the mixture with a spoon.
Using a mixer or spatula, incorporate the melted chocolate into the second half of the cream cheese mixture. Pour the chocolate cream mixture over the peanut butter mixture, and smooth it with a spoon.
Decorate with chocolate chips, cocoa nibs, chocolate curls, and/or peanuts.
Refrigerate for 8 hours. (While not strictly necessary, chilling helps the mixture firm up and mellows out the flavor of the coconut cream).