Name: Vegan Peanut Butter Pie
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 10 servings
Ingredients: 28 null oreo cookies ((crushed)); 0.33 cup vegan butter ((75g melted)); 12 ounce creamy salted peanut butter ((340g)); 14 ounce coconut cream ((1 can, 400ml, chilled overnight)); 1 cup powdered sugar ((120g)); 14 ounce coconut cream ((1 can, 400ml, chilled overnight)); 2 tbsp cocoa powder ((unsweetened)); 2 tbsp powdered sugar; null to_garnish melted peanut butter ((drizzled)); null to_garnish melted vegan chocolate ((drizzled)); null to_garnish crushed peanuts

Instructions

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1

Crush the cookies (28 oreo) in a food processor or by placing in a ziplock bag and crushing with a rolling pin. Melt the vegan butter (0.33 cup) and mix with the cookie crumbs in a bowl until properly combined.
2

Spray a 9-inch round pie dish with [non-stick spray]. Press the oreo crust into the dish, working up the sides slightly. Place into the freezer to set while preparing the filling.
3

Remove one coconut cream (14 ounce) can from the fridge. Open it and scoop out only the hardened cream section into the mixing bowl of an electric mixer, leaving the watery part behind.
4

Whip the [coconut cream] with an electric mixer, starting at slow speed and gradually increasing until whipped.
5

Add the creamy peanut butter (12 ounce) and powdered sugar (1 cup) to the whipped [coconut cream] and mix on low speed until combined.
6

Pour the peanut butter filling over the chilled crust and smooth evenly. Place back into the freezer to set.
7

Remove the second coconut cream (14 ounce) can from the fridge and repeat the whipping process. Add cocoa powder (2 tbsp) and powdered sugar (2 tbsp) and whip again until combined.
8

Pipe the chocolate whipped cream onto the edges of the pie. Any leftover chocolate cream can be saved for serving.
9

Decorate the pie with drizzles of [melted peanut butter] and [melted vegan chocolate], and [crushed peanuts].