Chocolate Peanut Butter Cream Pie

Five years ago today I got married and had THIRTEEN vegan cakes, in thirteen different flavors at my wedding. On top of that, it was my idea to make every single one of them. I must of had that young-impressionable delusion that only a girl getting married can get. I was so sick of making cake for the wedding that I didn't even eat a piece. Today, five years later I have only slightly more common sense. Instead of making enough cake for 500, I made one pie suitable for the two of us and whatever lucky person gets the rest. This pie is the tops.

One Year Ago Today Chickpea Salad Sandwich, Red Velvet Cake

Two Years Ago Today Corn Chowder with Kale & Homemade Tator Tots


Creamy peanut butter mousse sandwiched between a chocolate cookie crust and chocolate peanut butter ganache. My two favorite foods combined in one rich, decadent pie.

Chocolate Peanut Butter Cream Pie
Cookie crust:
5oz chocolate cookies (such as Newman's Own Alphabet Cookies)
1/4 cup melted vegan butter
2 tbl organic cane sugar

Pulse the cookies in a food processor into fine crumbs. Add the butter and sugar and pulse to combine.
Press on the bottom and up the sides of a greased 8-9" pie tin. Set aside and make the ganache.

Chocolate Peanut Butter Ganache
10oz semi sweet chocolate chips
1 cup unsweetened creamy peanut butter
1/2 cup almond milk

Combine both ingredients and melt until smooth.
Drizzle 1/3rd of the ganache over the bottom of the pie crust, covering the entire bottom. Set the remaining ganache aside and make the mousse.

Peanut Butter Mousse
12 oz soft, silken tofu
1 1/2 cup organic powdered sugar
1 cup unsweetened creamy peanut butter
1 tbl vanilla extract
2 vegan peanut butter cups (such as Justin's)

Combine the tofu, sugar and peanut butter in a food processor or blender and blend until completely smooth. Pour into the pie pan.
Pour the remaining ganache over the mousse and top with crumbled peanut butter cups.
Chill the pie for at least 6 hours. Slice each piece with a clean, hot knife.