Old school peanut butter pie. It’s such a classic for a throw together dessert my mom used to make, like my vegan version of the elcair cake.

I added a vegan chocolate ganache drizzle because, why the hell not! Hello Reese’s creamy deliciousness in pie form!

Be sure to watch my video for more tips and tricks!

Ingredients:

• 8oz package vegan cream cheese replacement (I used GoVeggie)
• 1 cup natural peanut butter (I used crunchy for extra texture)
• 3/4 cup powdered sugar
• 9oz container of vegan whipped topping (I used So Delicious)
• Prepared Oreo pie crust

Ganache Drizzle

• 1/4 cup nondairy milk (I used almond)
• 1/2 cup vegan chocolate chips (I prefer enjoy life)

Directions:

1. Using a handheld mixer, beat the vegan cream cheese, peanut butter and powdered sugar together.
2. Then fold in the vegan whipped topping.
3. Pour into the premade Oreo pie crust and pop in the fridge while you make the ganache.
4. In a mug, microwave the almond milk for 1 minute. Then whisk in the chocolate chips.
5. Let set on the counter until cooled, then drizzle or pour on top of the pie.
6. Put pie back in the fridge until it firms up, a few hours or overnight.
7. Enjoy!