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Black-Bottom Peanut Butter Pie
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Black-Bottom Peanut Butter Pie
This richly decadent peanut butter pie from cookbook author Robin Robertson is quick and easy to make, but looks and tastes like it took all day to prepare. Plus, for those with food allergies, this pie can be made gluten-free (by using gluten-free cookie crumbs) or soy-free (by using soy-free vegan butter and ice cream). For more delicious sweet and savory vegan recipes, be sure to check out Robertson's latest book, Nut Butter Universe: Easy Vegan Recipes with Out-Of-This-World Flavors. And for more amazing ways to enjoy peanut butter, visit our 13 New and Unique Ways to Eat PB&J on VegNews.com.
Serves 8
What You Need:
For the crust:
Nonstick cooking spray
1-1/2 cups vegan chocolate cookie crumbs
1/4 cup vegan margarine, melted

For the filling:
1 quart vegan vanilla ice cream, softened
3/4 cup peanut butter
1/4 cup chopped peanuts
1 cup chocolate shavings

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What You Do:
1. For the crust, lightly coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine cookie crumbs and margarine until well-blended. Transfer to prepared pan and press crumb mixture onto bottom and sides. Set aside.

2. For the filling, in a large bowl, combine ice cream with peanut butter, mixing until well-blended. Spoon into prepared crust. Freeze for 4 to 6 hours or overnight.

When ready to serve, let pie sit at room temperature for 5 minutes. Sprinkle chopped peanuts in center of pie and chocolate curls along outer edge.

Photo courtesy of Robin Robertson
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