vegan peanut butter pie
"All the Nut Butter Things" could arguably be a better title for this project than VLGL, given that it has d/evolved into a showcase for all of my favorite nutty treats... However, this last-minute Thanksgiving dessert is so simple and turned out so deliciously that I feel it would be a disservice not to share it with you! This post breaks most of my unspoken, nit-picky blogging rules (stick to natural light photography, try to alternate between savory and sweet, etc.), but if you follow the VLGL Instagram, you know that my life just hasn't been like that, lately.
So, if you fancy an absurdly easy and crowd-pleasing holiday dessert captured by my phone camera in my Aunt-in-Law Alli's kitchen... read on.
This year, my husband and I are spending the Thanksgiving holiday with his family, and we actually had the traditional meal yesterday (Tuesday). My plan was to contribute roasted veggies (butternut squash and broccoli) and a hearty, protein-rich vegan dish to act as a main for me and a side for the others (a quinoa-lentil-veggie casserole)... but sitting at the town's "healthy" cafe as we crunched our super-light-lunches in anticipation of the evening's feast, it occurred to me that, as planned, there was to be no vegan sweet in the spread (which makes sense as I am the token vegan; it just hadn't crossed my mind... though I do love to share vegan desserts with family on occasions like this). So, in a moment of flash-inspiration, I rushed to the health food shop next door, grabbed some peanuts and a frozen pie crust, and let this dish -- an idea; nothing I had ever attempted before, and created at the very last minute -- materialize...
RECIPE: Vegan Peanut Butter Pie
- 1 frozen vegan pie crust (I used whole wheat, but it doesn't really matter; just choose a neutral-tasting one since the pie itself is very sweet)
- 2 cups creamy peanut butter
- 1 + 1/2 cups agave nectar, divided
- 1/2 cup roasted peanuts
- 13.5 oz (1 can) full-fat coconut milk
- 1 + 1/2 teaspoons salt, divided
(I recommend keeping this pie on top of a plate to keep the agave layer from dripping all over your home.)
- Prepare the pie crust as per the packaging directions; allow it to cool completely.
- In a large mixing bowl, whisk together the peanut butter, coconut milk, 1 cup of agave nectar, and 1/2 teaspoon salt until fully combined - this is the main filling.
- Pour the filling into the pie crust, and let harden in the freezer for about 30 minutes, or until the filling has solidified completely. Rinse out your mixing bowl.
- In the mixing bowl, combine the remaining agave nectar and salt. Stir in the peanuts until they are completely coated.
- Spead the peanut/agave mixture atop the pie. Return to, and generally keep in, the freezer. Allow to soften at room temperature for about 10 minutes before serving.
Serve with love and gratitude at your next holiday feast or family dinner.