This richly decadent peanut butter pie is quick and easy to make, but looks and tastes like it took all day to prepare. To make this pie gluten-free, use gluten-free cookie crumbs; for soy-free, use soy-free vegan butter and ice cream.
Yield: Serves 8
1½ cups vegan chocolate cookie crumbs
¼ cup vegan butter, melted
1 quart vegan vanilla ice cream, softened
¾ cup peanut butter (see Notes)
¼ cup chopped peanuts
1 cup chocolate curls
To Make the Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.
In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.
To Make the Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended. Spoon into the prepared crust. Freeze for 4 to 6 hours or overnight.
When ready to serve, let the pie sit at room temperature for 5 minutes. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.
Basic Nut Butter (Makes 1 cup):
This basic recipe calls for roasted nuts because they have more flavor and roasting helps bring out the oils. You can also use raw or soaked nuts if you prefer. This recipe can also be used for shelled sunflower or pumpkin seeds.
2 cups roasted shelled nuts (any variety)
1 tablespoon neutral vegetable oil (optional)
¼ teaspoon salt, or to taste (omit if salted nuts are used)
Place the nuts, oil (if using), and salt (if using), in a food processor with the metal “S” blade and process for 2 to 3 minutes. Stop to scrape down the sides of container with a rubber spatula and continue to process until the desired consistency is reached, 10 to 15 minutes total, depending on the nuts used.
Transfer to a tightly covered container, and store in the refrigerator. For a more spreadable consistency, remove from the refrigerator about 20 minutes before using. If the oil rises to the top, stir before using.