Chocolate Peanut Butter Mousse Pie
Easy, rich 7-ingredient chocolate peanut butter mousse pie on a simple graham cracker crust. Creamy, thick, super chocolaty, and balanced perfectly with salty peanut butter. The pie of my dreams.
Servings 8 (slices)
Ingredients
CRUST
- 7 ounces vegan graham crackers* (7 ounces yield ~1 2/3 cups ground // see notes for substitutions)
- 1/4 tsp sea salt
- 5 Tbsp vegan butter (melted // or sub coconut oil with varied results)
FILLING
- 1 1/2 14-ounce cans coconut cream* (chilled overnight or for at least 6 hours)
- 1/2 cup date paste (1 cup packed pitted dates yields ~ 1/2 cup paste // soaked in warm water for 10 minutes, drained, and processed into a paste)*
- 1 cup dairy-free semisweet chocolate chips
- 1/2 cup salted natural peanut butter (creamy & crunchy work)
TOPPINGs (optional)
- Coconut whipped cream (for topping)
- Crushed Salted Roasted Peanuts
- Dairy-free dark or semisweet chocolate shavings
Instructions
- Preheat oven to 350 degrees F (176 C) and place a large mixing bowl in the freezer to chill.
- In a separate small mixing bowl, melt chocolate chips over a double boiler or in the microwave in 30 second increments, stirring occasionally. Set aside to cool slightly.
- For crust, add graham crackers to a food processor (or a bag and use a rolling pin to crush) and mix into a fine meal. Add salt and melted butter and pulse to combine.
- Press firmly into a standard 9 or 9.5 inch (or slightly smaller // as original recipe is written // adjust size or number of pans if altering batch size) pie dish and use your fingers to press it up the sides. Bake for 12-14 minutes or until fragrant and lightly browned. Set aside to cool.
- To prepare the filling, scoop out chilled coconut cream, leaving behind any liquid in the bottom of the can, and place in your pre-chilled large mixing bowl. Use a mixer to beat until creamy.
- Next, add date paste and mix once more. If you haven't made your date paste yet, simply add sticky, pitted dates to a food processor and process until creamy, adding a little hot water to combine if needed. If your dates were a little dry, soak in warm water for 10 minutes, then drain.
- Next add slightly cooled melted chocolate and mix once more to combine. Lastly, add peanut butter and mix again.
- Transfer filling to cooled crust and loosely cover with plastic wrap to set in the fridge for a minimum of 3 hours, ideally overnight.
- To serve, slice and gently plate. Top with coconut whipped cream, additional peanut butter, crushed roasted peanuts and/or dairy-free chocolate shavings (optional).
- Store leftovers in the fridge for up to a few days. Cover well and freeze after that for an “icebox” pie.
Notes
*The vegan graham crackers I prefer are Nabisco Original Graham Crackers, which can be found at most major grocery stores. If you can’t find them or prefer not to use them, sub another vegan-friendly cookie or biscuit. Or, just make a traditional pie crust, blind bake it, chill it, then add filling as instructed.
*For the coconut cream filling, either use 1.5 cans of coconut cream, or 2 cans full-fat coconut milk by scooping off the cream and reserving the liquid for other uses.
*Adapted from my Vegan PB&J Pie
*Nutrition information is a rough estimate.
*Or you can sub 2 14-ounce cans full-fat coconut milk per 1 1/2 cans coconut cream and use cream part only
*For the coconut cream filling, either use 1.5 cans of coconut cream, or 2 cans full-fat coconut milk by scooping off the cream and reserving the liquid for other uses.
*Adapted from my Vegan PB&J Pie
*Nutrition information is a rough estimate.
*Or you can sub 2 14-ounce cans full-fat coconut milk per 1 1/2 cans coconut cream and use cream part only
Nutrition (1 of 8 servings)
Serving: 1 slices Calories: 634 Carbohydrates: 60 g Protein: 8.9 g Fat: 42 g Saturated Fat: 24 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 299 mg Fiber: 6.5 g Sugar: 39 g