Name: Pretzel Peanut Butter Chocolate Pie
Prep time: 102 min
Cook time: 239 min
Total time: 342 min
Yield: 8 servings
Ingredients: 1 can coconut cream (*); 1 cup dairy-free dark chocolate ((chopped)); 0.25 cup salted creamy natural peanut butter; 0.25 cup organic icing/powdered sugar ((optional // or other sweetener of choice, such as maple syrup)); 1.75 cups finely ground pretzels ((leaving a little bit of texture // GF for gluten-free eaters // see photo)); 0.25 cup organic cane sugar; 1 stick vegan butter ((melted // 1 stick = 1/2 cup)); null null coconut whipped cream; null null salted natural peanut butter; null null pretzels ((crushed)); null null roasted salted peanuts ((chopped))

Instructions

Show units in method

1

Combine can coconut cream (1 14-ounce) and dairy-free dark chocolate (1 cup) in a mixing bowl. Microwave in 30-second intervals until melted, stirring occasionally until smooth. Alternatively, melt in a small saucepan over medium-low heat, then transfer to a bowl.
2

Whisk the mixture gently until smooth. Refrigerate uncovered for minutes (120) or until mostly firm and it holds its shape.
3

Preheat the oven to 325 degrees F (162 C).
4

In a medium mixing bowl, combine finely ground pretzels (1.75 cups), organic cane sugar (0.25 cup), and vegan butter (1 stick), melted. Stir until moist and moldable; add an additional 2 tbsp vegan butter (1 to) if too dry.
5

Transfer the mixture to a 9-inch pie pan and press firmly to form a uniform crust, extending up the sides of the pan.
6

Bake the crust for minutes (12), or until firm and slightly browned at the edges. Let cool completely.
7

Once the chocolate filling is chilled and firm, use an electric mixer to whip and aerate it for about minute (1), scraping down the sides as needed.
8

Add salted creamy natural peanut butter (0.25 cup) to the whipped filling and mix until incorporated.
9

Taste the filling and, if desired, add 0.5 cup organic icing/powdered sugar (0.25 to) or maple syrup to sweeten. Mix until well combined.
10

Spoon the filling into the cooled pretzel crust and smooth the top with a spoon.
11

Cover the pie loosely with plastic wrap and refrigerate for another minutes (120) or overnight. The longer it chills, the firmer the mousse will become.
12

Serve the pie topped with [coconut whipped cream], a drizzle of [salted natural peanut butter], [crushed pretzels], and/or [chopped roasted salted peanuts] (all optional). Store leftovers covered in the refrigerator for 3-4 days, best enjoyed within the first 1-2 days.