Creamy whipped peanut butter mousse piled high on top of sliced bananas and decadent chocolate avocado mousse, all nestled inside a graham cracker crust. The best vegan chocolate peanut butter pie ever!
What you need for this recipe: graham crackers, coconut oil, banana, peanut butter, coconut cream, cacao or cocoa powder, avocado, and maple syrup.
I did a thing.
I did a really really good thing.
I made this pie and now you can eat it. Well, you have to make it first because mine is all gone, but after you make it you get to eat it and that is a glorious thing.
This holy macaroni, how did it happen, seriously what is going on in life, pie.
I don’t make desserts very often, I am a far better cook than a baker, but when I bake something this good I want to scream it from the rooftops. When I make a dessert this easy, AND delicious, game over.
Creamy avocado chocolate mousse topped with sliced bananas, and a decadent, out of this world, coconut peanut butter mousse. Peanut butter pie, you are my new best friend forever.
Peanut butter pie and I have had our moments. I was first introduced to it in my high school home economics class, the entire class was tasked to make peanut butter pie. I did, I also thought it was disgusting.
My mom is a top-notch, world-class, should win all the awards, baker. She never made peanut butter pie. If mom didn’t make it, I didn’t think it was worthy. I turned my snotty little nose up at the high school peanut butter pie and didn’t think about it for years.
Until I started craving peanut butter sweets. First was chocolate peanut butter ice cream (duh, the world’s best ice cream flavor) and then peanut butter cookies (also something I hated as a kid) and then I finally broke. Peanut butter pie. It was time to revisit this gem and see what it was all about.
Traditionally (or at least from what I remember from Home Ec) peanut butter pie consists of a peanut butter mouse with cream cheese and a ton of powdered sugar, using junky peanut butter (or peanut flavored fat, as I like to call it) and store-bought graham cracker crust.
I knew I could update this recipe, improve the quality of ingredients, add in some of my healthy sparkle, and create a better pie.
Yup. Did it.
How to Make Perfect Vegan Peanut Butter Pie
- Start with graham cracker crust, you can make the crust the traditional way using butter, but coconut oil works perfectly well. You can use gluten-free graham crackers if you are GF. There is really no need to buy a pre-made graham cracker crust, it takes 3 seconds to whip together and 4 ingredients.
- Bake your crust for 10 minutes and allow to cool while you prepare your other ingredients.
- Start with a layer of decadent, creamy and rich chocolate avocado pudding.
- Add sliced banana on top of the chocolate pudding. You can skip this step if you don’t like bananas.
- Finish with whipped peanut butter mousse.
To make the mousse, in a medium bowl whip (using an electric mixer) coconut cream with maple syrup. In a separate bowl whip together creamy peanut butter, maple syrup, salt, vanilla, and a few tablespoons of liquid from the coconut cream can (whatever “liquid” is left on the bottom of the can after you used the thick cream for the other mixture).
Whip together the peanut butter mixture and the whipped coconut cream mixture.
Spread on top of the banana layer. At this stage you need patience. Allow the pie to rest for a few hours in the fridge. Once the peanut butter mousse has set you can top the pie with melted chocolate, chopped salted peanuts, and sliced banana.
This pie requires a few steps, it also requires just a tad of patience while the peanut mousse sets. Good things are worth the wait and great things are DEFINITELY worth the wait!
Vegan Layered Peanut Butter Pie with Banana and Chocolate
Creamy whipped peanut butter mousse piled high on top of sliced bananas and decadent chocolate avocado mousse, all nestled inside a graham cracker crust. The best peanut butter pie ever!
Peanut Butter Mousse
- 1 cup creamy peanut butter
- 6 tbsp maple syrup
- 1 tsp vanilla extract
- 1 can coconut cream (13.6 ounce jar)
Preheat oven to 375°. Pulse graham crackers, salt, and sugar in a food processor until well combined. Add coconut oil and pulse again until all ingredients are incorporated.
Firmly press mixture into bottom and sides of a 9" pie dish, bake until edges are golden brown, 10-12 minutes. Remove from oven and allow to cool completely.
Peanut Butter Mousse
While the crust is cooking, open the can of coconut cream (you need coconut cream and not regular coconut milk for this recipe) using a spoon scoop out the thick cream and add to a medium bowl you should have around 1 1/4 cups. (Once you get to the liquid portion of the coconut cream, this will be toward the bottom and there won't be very much of it, add it to a separate medium bowl, you should have around 2 tbsp.) Add 2 tbsp maple syrup to the bowl and using an electric mixer beat until fluffy and well combined (about 3 minutes).
In a separate medium bowl combine the liquid part of the coconut cream with peanut butter, 4 tbsp maple syrup, and vanilla. Using an electric mixer beat until creamy and well combined (about 2 minutes)
Add coconut cream mixture to peanut butter mixture and using an electric mixer beat until well combined.
Pour peanut butter mousse on top of pudding and bananas. Cover with plastic wrap and allow to thicken in fridge for 2+ hours.
Serve with melted drizzled chocolate, more fresh bananas, and salted peanuts.
Recipe for chocolate avocado pudding can be found here
Use gluten-free graham crackers
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