This pie is so easy to make. So so easy.
I suppose it's mostly in part because I'm giving you a recipe today using a pre-made pie crust. While I do urge you to try this filling in your own crust recipes should you have the time, in a pinch using the pre-made variety can really be life-saving and just as tasty. But trust me, I was in a pinch. This past week has been a blur, and kind of like a motion-sickness blur because I've been sick the whole time. At some point in the middle of it all, my dear boyfriend had his birthday. I had to think of some way to treat him to something sweet that would be quick and easy to whip up without him catching on (as he was essentially waiting on me hand and foot, the angel).
This definitely fit the bill, and (I think) even impressed! It's rich and decadent and a little bit fancy when you add the espresso whipped cream to top. I'm filing this away for future parties, for sure. It requires a bit of pre-planning because the filling needs to chill about 3 hours to set, but it's so simple to make otherwise that you'll have plenty of down time to do anything else you might have to prepare.
a pre-made graham cracker pie crust
1 cans full fat coconut milk
1 bag vegan chocolate chips
2 tbsp espresso powder
1 tsp vanilla extract
1/2 cup peanut butter
1/2 cup confectioner's sugar
4 tsp Earth Balance
2 tsp almond milk
1/4 tsp sea salt
for Espresso Whipped Cream:
1 can full fat coconut, chilled
2 tbsp confectioner's sugar
1 tsp vanilla extract
1 1/2 tsp espresso powder, dissolved in a bit of water
In a medium mixing bowl, add your chocolate chips, espresso powder and vanilla extract. Over medium-high heat, pour one can of coconut milk into a small saucepan and bring to a boil. Turn off heat and pour the hot coconut milk over the ingredients in the mixing bowl. Mix well until chocolate is melted and everything is incorporated. Cover and let rest in refrigerator for 3 hours.
In another medium mixing bowl, mix or beat together the peanut butter, confectioner's sugar, Earth Balance and salt. Add almond milk and mix. Set mixture aside.
After your chocolate mousse has set, you're ready to assemble. You can either layer the peanut butter mixture on the bottom of your pie crust and add the chocolate mousse on top, or you can fill your pie crust about 3/4 full and marble the peanut butter mixture into the mousse. Let pie chill in refrigerator until ready to serve. Either way you prepare your pie you will end up with extra chocolate mousse. Just transfer the remaining bit to a small mason jar and enjoy later in bed or spooned on top of some fruit.
To make espresso whipped cream, open your chilled can of coconut milk (do no shake the can to mix). Scoop the top layer of cream out into a bowl, leaving the remaining coconut water for another use. Add the confectioner's sugar, vanilla and espresso to the cream and use a hand mixer (or a diligently used whisk) to whip the mixture for about 5-8 minutes, until light and airy. Serve on top of a slice of the pie and sprinkle with crushed peanuts.