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 Peanut Butter Dream Freezer Pie Why this expression, easy as pie? Given the choice, I would make bars, cookies or even cakes over pie any day. It’s not that I don’t like pie. I’m just not so talented with making pie crusts that don’t taste like flattened cardboard. Anything involving the rolling out of dough, in fact, finds me panicked and tense. Who doesn’t love a good pie, though? Determined to get over my anxiety about pie crusts, I worked one out that works great for the luscious, silky filling and requires no rolling pins. Press into place and, voila, pie crust! This is truly easy as pie to make. With a rich, smooth ganache over a creamy, peanut butteriffic filling and a naturally sweet crust, this is a perfect treat reminiscent of ice cream pie, ideal for dinner guests, summer parties, and just enjoying on a piece-by-piece basis. The pie keeps getting better the longer it sits in the freezer but, if you are like me, you won’t be able to test this out for too many days. Peanut Butter Dream Freezer Pie Crust 2 cups pecans* 3/4 cup medjool dates, pitted 1 tablespoon Fair Trade cacao or cocoa powder 1 teaspoon pure vanilla extract 1/4 teaspoon salt Pulse the pecans in a food processor until you get fine crumbs, about ten pulses. Add the rest of the ingredients and process until fully mixed.  Press into the bottom of a 9- or 10-inch springform or regular pie plate. Peanut Butter Filling 2 cups (1 pint) vegan creamer (I used So Delicious Original Coconut creamer) 1 cup organic powdered sugar 1 tablespoon vanilla extract 1 1/2 tablespoon arrowroot mixed in a small cup with 2 tablespoons plain non-dairy milk (I used almond) 1/2 cup smooth peanut butter 1/2 t. cardamom (optional) 1/4 teaspoon salt Blend together in blender until smooth and then pour over the prepared crust. Leave in the freezer for 3 - 4 hours until set. When firm, prepare your ganache. Ganache 1 1/2 cups Fair Trade chocolate chips or finely chopped vegan chocolate 1/2 cup vegan creamer (I used the same as above: So Delicious Original Coconut) 1 teaspoon pure vanilla extract Put the chocolate chips in a medium heat-proof bowl. Heat the creamer in a small saucepan over medium-high until beginning to simmer. Pour over the chocolate chips along with the vanilla and cover with a bowl. Let it sit for a few minutes, then whisk until smooth.   Pour over the frozen peanut butter layer and smooth out with a spoon. Freeze for an additional hour or two. Enjoy!  Recipe notes: *I used pecan pieces because they are less expensive than whole pecans and get ground up anyway. © 2013, 2014, Vegan Street |
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