This richly decadent Black-Bottom Peanut Butter Freezer Pie is quick and easy to make, but looks and tastes like it took all day to prepare. To make this pie gluten-free, use gluten-free cookie crumbs; for soy-free, use soy-free vegan butter and ice cream.
Black-Bottom Peanut Butter Freezer Pie
- 1 1/2 cups vegan chocolate cookie crumbs
- 1/4 cup vegan butter, melted
- 1 quart vegan vanilla ice cream, softened
- 3/4 cup peanut butter
- 1/4 cup chopped peanuts
- 1 cup chocolate curls
Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.
In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.
Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended. Spoon into the prepared crust. Freeze for 4 to 6 hours or overnight.
When ready to serve, let the pie sit at room temperature for 5 minutes. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.
From The Nut Butter Cookbook by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.