Sunday, March 31, 2013

Peanut Butter Chocolate Coconut Cream Pie


Here's that long-awaited pie recipe I forgot to post. This is the fastest pie you'll ever make. And it's amazingly addictive. The only catch is you need to refrigerate your can of coconut milk for several hours ahead of time (preferably overnight) in order to allow the coconut cream to separate from the liquid. Oh She Glows has a great photo tutorial on how to separate the cream from the liquid.

And if you have a better (i.e. shorter) title for this pie, let me know! "PB Triple C" Pie?

Peanut Butter Chocolate Coconut Cream Pie:

Chocolate Cookie Crust:

1 1/4 cup finely ground chocolate sandwich cookies (like Newman-Os)
2 tbsp. sugar
2 tbsp. canola oil
1 tbsp. plain almond milk

Peanut Butter Mousse:

chilled coconut cream from 1 can coconut milk
1/3 c. creamy peanut butter
3 tbsp. sugar
1/4 tsp. salt

Chocolate Ganache:

1/3 c. almond milk
3.5 oz. semisweet chocolate chips
2 tbsp. canola oil

Make the cookie crust: Preheat oven to 350. Lightly oil a 9-inch springform pan. Combine all ingredients in bowl. Press firmly into bottom of springform pan. Bake 8-10 minutes. Let cool.

Make the peanut butter mousse: Whip all ingredients together using a stand mixer with the whisk attachment or a handheld electric mixer (you can also whisk by hand) until uniformly mixed. Using a rubber spatula, transfer to prepared pie crust, smoothing out with the rubber spatula.

Make the chocolate ganache: melt all ingredients together in a double boiler or in a small saucepan over very low heat. Pour over peanut butter coconut mousse and use a knife to swirl ganache into cream.

Chill pie in refrigerator for several hours or overnight. Slice and enjoy!

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