Chocolate Peanut Butter Banana Cream Pie
Jenny Dunklee | The Lazy Vegan Baker: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
Chocolate Peanut Butter Banana Cream Pie (serves 8)
Ingredients
  • 1 pre-made chocolate crumb crust (I use Wholly Wholesome)
  • 1 12 oz package extra firm silken tofu (I recommend Mori Nu)
  • ¾ cup all natural creamy peanut butter
  • ⅓ cup maple syrup (or agave)
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, peeled and sliced
  • ¾ cup non-dairy chocolate chips
  • ¼ cup non-dairy milk
  • ½ teaspoon coconut oil
  • a couple tablespoons unsalted peanuts, chopped roughly for decoration
Instructions
  1. In a food processor or blender, combine the tofu, peanut butter, maple syrup and vanilla and blend until completely smooth.
  2. Layer your pre-made pie crust with the sliced bananas.
  3. Pour the peanut butter filling on top and spread evenly over the bananas.
  4. Cover with plastic wrap and refrigerate for at least 1 hour.
  5. While the pie is chilling, prepare the chocolate glaze by combining the chocolate chips, non-dairy milk and coconut oil in a microwave safe bowl. Microwave in 15 second increments, stirring after each time, until the chocolate is completely melted. Set aside to cool and thicken (approx 30-40 minutes).
  6. Take the pie out of the refrigerator and carefully pour the chocolate in a pool in the middle, then with the back of a spoon, spread it over the top of the pie until it evenly covers it.
  7. Sprinkle chopped peanuts on top and refrigerate again for at least 45 minutes, or until the chocolate is firm.
  8. Serve and enjoy :-D.
  9. Pie can be stored covered in the refrigerator up to 5 days, if it lasts that long!
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2016/03/29/chocolate-peanut-butter-banana-cream-pie/