… Oh Nuts! … Decadent Chocolate! … Yes, Definitely!
November is National Peanut Butter Lover’s Month. And there’s probably nothing more appropriate at Daily Forage than celebrating with this gluten-free, dairy-free pie recipe. Peanut butter (and chocolate) is a staple in our kitchen. Sometimes it seems that my son could be single-handedly keeping the peanut butter industry in business. Thank goodness he doesn’t have an allergy or intolerance to peanuts.
This creamy egg-free, peanut-y, chocolate pie is like sinking your teeth into a peanut butter cup in cloud form. The peanut crumble crust gives the pudding a “tooth” to bring the pie together, while the two layers of pudding create a mouth-watering peanut butter cup duo. If you like peanut butter and chocolate, make yourself a member of the National Peanut Butter Lover’s club this month. And feel free to share some pie. Who knows? We may even help increase membership!
Prep time: 15 minutes
Cooking time: 8 minutes for crust; about 10 minutes for pie filling
Cooling time: at least 3 hours, or overnight
Oven temp: 350º
6 oz. salted or lightly salted peanuts
2 Tablespoons gluten-free flour (I used superfine brown rice flour)
2 Tablespoons margarine (I used Earth Balance Natural Buttery Spread - red tub)
2 teaspoons granulated sugar
1/4 cup creamy peanut butter (I use Jif Natural Peanut Butter Spread)
4 cups coconut milk (I used So Delicious Unsweetened Milk)
1 1/2 teaspoon vanilla extract (I used McCormick’s)
1/3 cup cornstarch (I used Argo)
1 1/3 cup powdered sugar
1/2 teaspoon salt
2/3 cup cocoa powder (I used Hershey’s Cocoa)
Pre-heat oven to 350º. In a food processor, combine peanuts, flour, margarine and sugar. Blend until peanuts are crushed and the mixture is a crumbly texture. Pour mixture into a straight-sided pie dish or large quiche pan and press over the bottom of dish until even and covered. You do not need to press crust mixture up the sides. Bake in pre-heated oven for 8 minutes. Remove from oven and cool on a wire rack.
In a large sauce pan, add coconut milk, vanilla and peanut butter. Begin heating on low. Stir well while just keeping the milk mixture warm. In a medium size bowl, combine cornstarch, powdered sugar and salt. Stir with a whisk to mix well. Set aside momentarily. Increase the heat on the stove to medium. While continuously stirring, slowly add the sugar mixture to the milk mixture. Continue stirring with a whisk until all ingredients are well combined. The pudding mix will now begin to slowly thicken as it heats. Be sure to keep stirring, over medium heat, so the pudding doesn’t stick to the bottom of pan and scald. Once the pudding comes to a rolling simmer or a low boil, stir and continue cooking for 1-2 minutes more, until pudding is getting rather thick. Remove from heat.
Into a pyrex measuring cup or heat-proof container, pour 1 1/4-1 1/2 cups pudding. Set aside momentarily.
Return the pudding in the pan to the stove over low heat and add the cocoa powder. Stir well to thoroughly incorporate all the cocoa and prevent lumping. Remove from heat and let chocolate peanut butter pudding begin to cool in pan for 5 minutes, stirring at least twice during the cooling process. This keeps a “skin” from forming on the surface of the pudding.
Pour chocolate peanut butter pudding over the cooled pie crust. Smooth pudding to make an even layer. Gently pour or spoon the peanut butter pudding mixture over the chocolate pudding mixture to completely cover chocolate layer. Cover with plastic wrap to prevent a “skin” from forming over the top of the pie. Refrigerate pie for at least three hours, or until completely cool, before serving.