My family loves gluten and dairy free chocolate peanut butter cream pie. So much so that when I went away for the weekend recently it was requested I make one before I leave. Since it’s so easy I was happy to do so. I like it because it’s also vegan and grain free. This recipe makes two pies in an 8 inch pie plate or one pie and pudding cups on the side.
I start with Elana’s Pantry Chocolate Cream Pie recipe. The crust is made with almond flour so you know it’s full of great nutrients and protein. I double the crust recipe when making this into two pies.
The peanut butter layer was requested by my son. He loves chocolate and peanut butter together. I heated the peanut butter and then mix in powdered sugar. 1 Cup of peanut butter and 2 TB of powdered sugar. Mix them together and smooth into the bottom of the cooked and cooled pie crusts.
Follow the directions for the chocolate cream filling. If you do not make two pies you will have leftover filling which is basically wonderful pudding. Put it into cups to eat later. Or you can use a deep dish pie plate and make one big pie. I might have to do this the next time. Although with two smaller pies we get to enjoy it longer.
I let the pies set up in the refrigerator for at least 3 hours. This of course is the hardest part, the waiting.
As you see if left in the refrigerator without a cover a skin forms on the top just like with any pudding you would make. If you don’t like that make sure you cover it.
This pie is also great topped with Coconut Milk Whipped Cream or just eat it plain. Be forewarned, it is really good and it won’t last long.