To inaugurate my blog, I’m giving you a glimpse inside my culinary oeuvre. For those of you who aren’t familiar with the word “oeuvre” and are hoping that it’s a fancy French word for underpants, guess again. I’m speaking of my body of work. Again – not talking about my bodacious body. I’m talking about my bodacious cookbook, Mistress Ginger Cooks!: Everyday Vegan Food for Everyone, released by Book Publishing Company in 2014 and available to the masses. Scroll down to the bottom of this page to order autographed copies.
Now, on to the recipe at hand: Tie-the-Knot Chocolate-Peanut Butter Pie. I can’t think of a better way to celebrate the premiere of my blog than with a decadent dessert. Enjoy!
Tie-the-Knot Chocolate-Peanut Butter Pie
Yields 12 servings
Some might say marriage is only between a man and a woman. I disagree. Peanut butter and chocolate have been happily married since the beginning of time. This no-bake treat proves it.
1 cup nondairy cream cheese, softened
1 cup unsalted smooth peanut butter
1 cup sugar
1 teaspoon vanilla extract
1 (15-ounce) can full-fat coconut milk, chilled for 6 to 8 hours
1 prepared 9-inch vegan graham cracker pie crust
⅓ cup nondairy milk
⅔ cup nondairy semisweet chocolate chips
2 tablespoons vegan buttery spread, softened
Dearly beloved, we have gathered here to make a pie. Using an electric mixer, blend the nondairy cream cheese, peanut butter, sugar, and vanilla extract in a large bowl until well combined. Rinse and dry the beaters.
Remove the coconut milk from the fridge, but do not shake the can. (When chilled, the cream from the coconut milk rises to the top.) Gently turn the can upside down and carefully remove the lid. Pour the watery liquid into a storage container and reserve for other purposes. Scoop the coconut cream from the can and put it in a large bowl. Using the electric mixer, beat the coconut cream on high until fluffy, about 5 minutes.
Fold 1 cup of the coconut cream into the peanut butter mixture. Using the electric mixer, blend on low speed until smooth. Scoop the mixture into the pie crust, smooth the top with a rubber spatula, and chill for at least 2 hours.
Heat the nondairy milk in a small saucepan over medium heat just until it begins to steam and bubble. Remove from heat and stir in the chocolate chips until melted. Add the vegan buttery spread and heat over low heat, stirring until smooth. (This chocolate sauce is not only delicious on peanut butter pie. Try spreading it on your lover . . . but wait until it cools).
Pour the chocolate sauce evenly over the peanut butter filling. Smooth the top with a rubber spatula and chill for at least 2 hours so the chocolate topping becomes firm.
Store loosely covered with plastic wrap in the refrigerator and use within 1 week.
Consider extending marriage rights to the other foods in your pantry. Why should peanut butter and chocolate be the only ones to wed? Let’s spread the love, broaden the spectrum of flavorful pairings, and brighten our plates with glittering diversity. Amen, sister friend!
Per serving: 422 calories, 7 g protein, 28 g fat (10 g sat), 41 g carbohydrates, 189 mg sodium, 38 mg calcium, 2 g fiber