Bananas. Chocolate. Peanut Butter.
Each one delicious in its own right. But all together? Blissfully delicious!
Proof: THREE’s COMPANY VEGAN PIE!
This vegan pie is easy to make and soooo irresistible! The recipe is originally from Let Them Eat Vegan. Since many of you have mentioned you love this chocolate/pb/banana vegan food trio, I decided to pop it up on the blog for you.
So, here it is, enjoy!
Three's Company Vegan Pie
All combinations here are winners: chocolate and peanut butter, banana and peanut butter, and chocolate and banana. Together, three’s company, not a crowd in this vegan pie!
Pie Filling Ingredients
- 1 cup non-dairy chocolate chips
- 2/3 cup peanut butter can substitute nut butter
- 1 cup ripe banana sliced (not too overripe as for banana bread, but just slightly flecked)
- 1 tablespoon cocoa powder
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
- 3/4 cup plain or vanilla non-dairy milk
- 1 prepared whole-grain pie crust or this crust
- 1-2 medium-large ripe banana sliced
- 1/2-1 teaspoon orange or lemon juice (to toss with bananas to prevent discoloration; use full tsp if using 2 bananas
- 1/2 tablespoon cocoa powder
- 1/4 cup chopped peanuts or other nuts
Preheat your oven to 375 degrees. Fit a metal or glass bowl over a saucepan on medium-low heat and fill with several inches of water (or use a double boiler). Add the chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, first combine peanut butter with the banana, process through, and then add the cocoa, maple syrup, vanilla, and salt. Puree, scraping down sides and base of bowl as needed to incorporate the sticky peanut butter. Then add milk and puree through again until fully incorporated (again scraping sides and base of bowl to work in stickier parts of mixture). Once chocolate is melted, add to food processor and puree with peanut butter mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to distribute filling. Bake for 20 minutes. The pie will be firmer around the edges and a little looser in the center, but it will set further as it cools. Carefully remove from oven and place on cooling rack. Let cool completely (refrigerate if needed) before adding toppings. In a small bowl, toss banana slices with juice. Then layer bananas (very random, rustic) on pie, use a fine sieve to dust the cocoa powder over top bananas, and then sprinkle the peanuts over top of everything. Slice and serve!
photo credit: Marika Collins