peanut butter coconut icebox pie

Peanut Butter Coconut Icebox Pie

Recipe found at http://thetolerantvegan.com/2012/08/peanut-butter-coconut-icebox-pie


Ingredients:
  • 2 cans full fat coconut milk
  • 1 10 oz box of Cinnamon Teddy Graham crumbs OR 2 cups of other vegan graham cracker crumbs
  • 1 cup chopped peanuts
  • 1/2 cup vegan butter, melted
  • 1 cup vegan semisweet chocolate chips
  • 1 cup vegan cream cheese substitute
  • 1 cup all natural peanut butter, already stirred and refrigerated
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 large banana, sliced

Directions:

  1. Chill the coconut milk in the refrigerator overnight (or for several days, until you're ready to use it).
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. Use a food processor to turn your cute little graham bears into graham crumbs.
  4. If your peanuts aren't already chopped and you don't want to use a knife, throw those in the food processor, as well.
  5. Stir together the graham crumbs, 1/2 cup of chopped peanuts and melted vegan butter.
  6. Use your fingers to spread the mixture into a greased pie tin.
  7. Bake the crust for 10-12 minutes, until it begins to brown.
  8. Remove the crust from the oven and allow it to cool completely before moving on to the next step.
  9. Remove one can of your chilled coconut milk from the refrigerator and open it up.
  10. Scoop out the firm layer that has solidified in the can and place in a bowl.
  11. When you reach the liquid that should be about 3/4 of the way down, stop scooping. Reserve the liquid for another use (smoothies, anyone?).
  12. Whip the coconut milk solids, either by hand or hand mixer, until the milk turns into whipped cream, 3-5 minutes.
  13. Melt 1/2 cup of the chocolate chips in the microwave until just melted and stir in with 1/2 cup of the whipped cream.
  14. Spread the chocolate mixture over the pie crust.
  15. Arrange the sliced banana on top of the chocolate.
  16. In a large bowl, beat together the cream cheese, peanut butter, brown sugar and vanilla until fully combined.
  17. Mix in the remaining 1 cup or so of whipped cream.
  18. Pour the peanut butter layer over top of the bananas.
  19. Cover and refrigerate the pie for 8 hours (or overnight).
  20. After the pie has been chilled, remove the other can of the coconut milk from the refrigerator and repeat the whipped cream-making process.
  21. Spread the whipped cream over top of the pie.
  22. Sprinkle the remaining 1/2 cup of peanuts over top of the whipped cream.
  23. Microwave the remaining 1/2 cup of chocolate chips and drizzle the melted chocolate on top of everything.
  24. Slice and enjoy!
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