Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce from American Vegan Kitchen

Now that American Vegan Kitchen is out, I'm happy to be able to share a few recipes from the book with you. With a lot of comfort food favorites in the book, it was difficult to narrow down. But a dessert is always a good choice, isn't it?

The first one I've chosen was inspired by a peanut butter pie my mom used to make. This is a veganized and improved version. (Sorry, Mom.) It's fun and quick to make. If you want to take a shortcut, you can use store-bought chocolate sauce. The crispy texture of the crust and the creamy filling are a perfect match, just as peanut butter and chocolate are.

One word of warning: When pressing the crispy mixture into the pie plate, it's going to be messy. I do it with my hands and spread some vegan margarine on them first to try to reduce the sticking, but it happens. The good news is that you can lick your fingers clean, a special treat just for the cook.

For a stunning photo of this dessert, check out Celine's post over at Have Cake, Will Travel. Everybody knows the wonderful Celine, author of the awesome 500 Vegan Recipes.

Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce
Serves 8

3 tablespoons vegan margarine
3/4 cup vegan chocolate chips
2 cups vegan puffed rice cereal
8 ounces vegan cream cheese, room temperature
1 cup smooth peanut butter
1/4 cup agave nectar
1/4 cup sugar
2 tablespoons fresh lemon juice
1/4 cup soy creamer or soy milk
1 teaspoon pure vanilla extract
Chocolate Fudge Sauce (recipe follows)

1. Lightly oil a 9-inch pie plate. Melt the margarine and chocolate chips in the microwave or over a double boiler. When melted and smooth, add the cereal, stirring to coat. Transfer the mixture to the pie plate and press into the bottom and sides to form a crust. Freeze for 30 minutes or longer.

2. Using a mixer, combine the cream cheese, peanut butter, agave nectar, sugar, lemonn juice, soy creamer, and vanilla until smooth. Pour into the prepared crust and place in the freezer for another 30 minutes. After the pie is frozen, cover tightly with plastic wrap and foil.

3. Remove the pie from the freezer about 10 minutes before serving for easier cutting. Top with chocolate fudge sauce.


Chocolate Fudge Sauce
Makes about 1/2 cup

1/2 cup soy milk
1 tablespoon brewed coffee
2 tablespoons maple syrup
2 tablespoons unsweetened cocoa powder
3 tablespoons vegan chocolate chips
Pinch salt
1/2 teaspoon pure vanilla extract
1/2 tablespoon vegan margarine

1. In a small saucepan over medium heat, combine the soy milk, coffee, maple syrup, cocoa, chocolate chips, and salt. Whisk together and bring to a low boil. Whisking constantly, simmer for 8 to 10 minutes, or until it reaches the desired consistency. Remove from heat.

2. Whisk in the vanilla and margarine. For a thinner sauce, add a little more soy milk. Serve warm of at room temperature. To store, transfer it to a bowl, cover, and refrigerate. Properly stored, it will keep for up to 1 week.

For local people, don't forget the book signing at the Singing Bowl in Erie, Sunday, February 28th, from noon until 3:00 PM. We'll have live music, samples and a special price on books. I'd love to meet you and talk food!

As a side note, I'm donating a portion of the book proceeds to animal welfare organizations. I think I've narrowed the field down to two: Mercy for Animals and Vegan Outreach. If you happen to buy the book on Amazon, it would be wonderful if you did it through Vegan.com to help support that site, as well. That way you're helping promote veganism in yet another way.

So, peanut butter and chocolate.....what's your favorite way to combine them?