PRETZEL PEANUT BUTTER CHOCOLATE PIE

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A chocolate mousse pie infused with peanut butter and nestled in a salty pretzel crust?

Yes, we’re doing this. Simply because we can.

Amazing, 7-ingredient peanut butter chocolate mousse pie with a salty pretzel crust. Rich, savory sweet, and so easy to make.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan
Serves: 8
Ingredients
FILLING
  • 1 14-ounce (414 ml) can coconut cream*
  • 1 cup (120 g) dairy free dark chocolate, chopped
  • 1/4 cup (64 g) salted creamy natural peanut butter
  • optional: 1/4 – 1/2 cup (28-56 g) organic icing/powdered sugar (or other sweetener of choice, such as maple syrup)
CRUST
  • 1 3/4 cups (~125 g) finely ground pretzels, leaving a little bit of texture (see photo)
  • 1/4 cup (50 g) organic cane sugar
  • 1 stick (1/2 cup | 112 g) vegan butter, melted
TOPPINGS optional
Instructions
  1. Add coconut cream and dark chocolate to mixing bowl and microwave in 30-second increments until melted, stirring occasionally to incorporate. Be careful not to overheat or the chocolate can lose its creamy texture. (Alternatively, melt in a small saucepan over medium-low heat, stirring occasionally. Then transfer to a mixing bowl.)
  2. Use a whisk to gently stir the mixture until it’s completely incorporated and smooth (see photo). Set in the refrigerator uncovered to chill for 2-3 hours, or until mostly firm and it holds its shape when tipped sideways.
  3. In the meantime, preheat oven to 325 degrees F.
  4. To a medium mixing bowl, add pretzel meal, sugar, add melted butter. Stir to thoroughly combine – it should be moist and moldable – add more melted butter (1-2 Tbsp) if too dry and crumbly.
  5. Transfer mixture to a standard 9-inch pie pan and use hands to form a uniform crust, working it all the way up the edges of the pan.
  6. Bake for 12-14 minutes, or until firm to the touch and slightly browned on the edges. Set aside to cool.
  7. Once the filling is chilled and mostly hardened (again, it shouldn’t run when tipped sideways), use a mixer on high to whip and incorporate air for about 1 minute, scraping down sides as needed.
  8. Add peanut butter and mix once more.
  9. Taste and add sweetener if desired. If you prefer a more bittersweet chocolate pie, you may not need any. I added 2-3 Tbsp maple syrup and 3-4 Tbsp organic powdered sugar. Mix until well incorporated, then transfer to the cooled pretzel crust and smooth the top with a spoon.
  10. Cover loosely with plastic wrap and let chill for another 2-3 hours, or overnight. The longer it chills, the firmer the mousse filling becomes.
  11. To serve, top with coconut whipped cream, peanut butter, crushed peanuts, and/or crushed pretzels (optional). Leftovers keep covered in the refrigerator for 3-4 days, though best within the first 1-2 days.
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