The mother-daughter team behind the recipe development site Crowded Kitchen cooks up plant-based dishes starring ingredients from local makers. Try this totally decadent vegan peanut butter pie — featuring Velvet’s Creamy Peanut Butter ($6.50, velvetpeanutbutter.com for availability) — as a guilt-free way to cure your mid-winter blues.
Ingredients for Vegan Peanut Butter Pie
10.5-oz. package chocolate sandwich cookies
4 Tbsp. vegan butter, melted
8 oz. vegan cream cheese
1 can full-fat coconut milk
1 cup Velvet Creamy Peanut Butter
1 ¼ cups powdered sugar
Optional: melted dark chocolate, chopped peanuts
Directions for Vegan Peanut Butter Pie
In a food processor, pulse chocolate sandwich cookies and melted butter until they come together into a crumbly mixture.
Press mixture into an 8-inch tart pan.
For the filling, add vegan cream cheese, peanut butter, and powdered sugar to a bowl. Skim off the solid cream at the top of the can of coconut milk and discard the remaining liquid from the can. Add the cream and whip the filling until smooth and creamy with an electric hand mixer and pour into crust. Use a spatula to spread the filling evenly.
Refrigerate for at least two hours (or freeze for one hour) before serving. If desired, drizzle pie with melted dark chocolate and chopped peanuts right before serving.
For more recipes from Harrison and Sinclair, visit crowdedkitchen.com.
Content provided for Hour Detroit’s ongoing Local Flavor series is not influenced by Harrison and Sinclair’s business partnerships with local brands.
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