Hot fudge peanut butter pie

Hot fudge peanut butter pie

I stayed up later than usual last night and went for a longer than long run this morning (it was 55˚F and glorious at 6AM), and I had every intention of coming back and editing the post I wrote about the peanut butter brownie sundaes I ate in the alley with the homeless guys who hang out back, but then I thought, Who wants to read something that long over the holiday weakend? No one. At least that’s what I told myself to get out of editing it. So I have another list for you. One that includes (but is not limited to) things I want, things that make my heart happy, and things that induce deep belly laughs. Enjoy your extra day off, folks!

Are you a morning person? (Petite lady boss with the mouth of a sailor might be the best and most accurate way anyone has ever described me.)

I love a company who listens to their customers.

The best jeans I’ve ever owned.

What Thom wants to name our first kid.

My response to what Thom wants to name our first kid.

Three ingredient peanut butter mousse

If Thom wouldn’t kill me for spending $2,500 on bookshelves, I’d buy these in a heartbeat.


I always knew I liked Robin Williams.

My favorite YouTube video. What’s yours?

This is what happens when you let a 4 year old doodle in your sketchbook.

Farmers + urban farming

I’ve always said I’ll never run a marathon but then I found this one and it somehow made its way to the top of my bucket list.

I can’t stop reading this book.

Speaking of books, I’ve been cooking from this and this, lately. And I can’t wait to get my hands on this.

Drink, drank, drunk

Crumbly pie doughWhite chocolate chipsCreamy peanut butterCalifia Farms almondmilkCoconut whipped creamHot fudge peanut butter pieHot fudge peanut butter pieHot fudge peanut butter pieHot fudge peanut butter pieHot fudge peanut butter pieHot fudge peanut butter pie

Notes: I should probably warn you that this pie crust is the crumbly sort and will not cut perfectly clean like your typical pie crust. If you want something more traditional, go this route. Or maybe you’d prefer a graham cracker crust? Pretzel? If you don’t have a scale to weigh the chocolate, you can use just a tad over 1 cup of finely chopped white chocolate or white chocolate chips. If you’d prefer to make this with dark chocolate chips, I think it’d be delicious and I have plans on trying it. The toppings are totally optional, but I really enjoyed the pie loaded with the works (whipped cream! hot fudge! peanuts!). If you’d prefer to steer clear of coconut milk, just drizzle the chocolate over the top of the pie and sprinkle with chopped nuts. Or just eat it plain, if that’s your thing. If you don’t use a deep tart pan, you will have leftover crust and pie filling.

This post is sponsored by Califia Farms. All opinions are my own, and I think Califia rules.


1 1/2 cups unbleached flour
1/4 cup dry roasted peanuts
2 tablespoons brown sugar
1/4 cup coconut oil, melted
2 tablespoons Califia Farms original almond milk

Peanut butter filling
6 ounces vegan white chocolate chips
3/4 cup creamy peanut butter
1/2 cup Califia Farms original almond milk

You’ll also need
Coconut whipped cream
Hot fudge sauce
Dry roasted peanuts, chopped

Preheat oven to 350˚F. Line the bottom of an 8-9″ tart pan (mine was 2″ deep) with parchment paper and spray with oil; set aside. In a food processor fitted with the S-blade, blend the flour, peanuts, and brown sugar until the peanuts are finely ground. Drizzle in the coconut oil and pulse until sandy. Add the almondmilk and pulse for 30-45 seconds, until the dough is crumbly but sticks together when pressed between your fingers. Pour the crumbs into the prepared tart pan and press it into the bottom and up into the sides. Poke the bottom of the crust with a fork at least 10 times then bake at 350˚F for 14-15 minutes. Transfer crust to a cooling rack until ready to use.

In a double boiler over medium heat, melt the white chocolate chips then off the heat and stir in the peanut butter. Using a hand mixer on medium speed, mix in the almond milk and whip for 1-2 minutes. To speed up the rate at which the pie sets, you can set the double boiler insert over a bowl filled with ice and beat for 4-5 minutes, or until the mixture starts to cool and thicken. Pour peanut butter filling into the pie crust then transfer to the refrigerator to chill for at least 6 hours, but overnight is best.

When you’re ready to assemble the pie, top with coconut whipped cream, drizzle with hot fudge (it’s easiest to transfer to a plastic bag and snip the corner), and top with chopped peanuts. Transfer back to fridge to set for an additional 30 minutes, then slice and serve. Pie will keep refrigerated, in an air tight container, for at least 3 days.

Yield: 8-12 slices


  • Reply Medha @ Whisk & Shout 31 August 2014 at 10:59 AM

    This looks seriously amazing! I love all your links, and those jeans look super cute. Where do you get your vegan white chocolate chips? I’m sure I could Amazon it, but I thought I’d check with you first because you’re the expert :)

    • Reply Ashlae 2 September 2014 at 7:11 AM

      Hi Medha –

      I get them here. :)

  • Reply Ordinary Blogger (Rivki Locker) 31 August 2014 at 6:31 PM

    That 4-year-old-completed- drawing is hilarious. Great collection of links… thanks for sharing. This pie looks incredible. My husband can’t eat peanuts so I almost never cook anything with them. I just may make this all for myself. It looks amazing!

  • Reply Millie |Add A Little 1 September 2014 at 1:08 AM

    This looks delicious and so creamy!

  • Reply Nazia @ This Baker Girl Blogs 1 September 2014 at 1:27 AM

    That pie though!

  • Reply Teti 1 September 2014 at 2:07 AM

    A lovely lovely recipe. So versatile. One question: HOW LONG DO YOU WHIP COCONUT MILK? I read your post on whipped coconut milk twice but haven’t found anything about whipping time. I suppose it depends on the brand? I can only get Biona Organic Coconut Milk here: it’s full-fat but SO thin. It looks nothing like the coconut milk in your pictures. Should I refrigerate it before whipping? (I think not.) And I just can’t imagine this being whipped into cream. I mean, heavy cream from cow’s milk has 38% fat content. Perhaps the answer is obvious to an experienced vegan but I’m sort of beginner and
    like you said, noone wants to spend money on coconut milk that can’t be properly whipped.

    • Reply Ashlae 1 September 2014 at 8:18 AM

      Hi Teti –

      The original recipe indicates a can of coconut milk that’s been refrigerated overnight. Whipping time is also listed in the recipe: 1-2 minutes.

      • Reply Teti 2 September 2014 at 5:06 AM

        Thanks a lot.

  • Reply Medeja 1 September 2014 at 4:39 AM

    This cake looks absolutely amazing! I love the peanut butter filling..

  • Reply Kathryn 1 September 2014 at 6:33 AM

    I hope you’re having a happy and pie-filled long weekend!

  • Reply Lisa 1 September 2014 at 7:20 AM

    You made my entire weekend. It’s cloudy here in Indiana, so your posting of a new entry in your blog made my day brighter. I always knew you liked Robin Williams, and knew you would like him even more when you heard what he did to help the homeless. You are such an inspiration to all:) Keep writing and taking those beautiful pictures of your masterpieces! Happy Labor Day! I feel like I got to spend a little time with you this morning! I’m going to bake some banana bread, and if Brad’s lucky, I may try to make this wonderful Hot Fudge peanut butter pie also.

  • Reply Our Food Stories 1 September 2014 at 8:59 AM

    oh my…that cake looks crazy delicious!!
    laura & nora

  • Reply Sally 1 September 2014 at 4:04 PM

    I always love your link roundups

  • Reply Teffy Perk 1 September 2014 at 5:59 PM

    Oh wow, that looks super super indulgent!! Much better than my usual tucking-into-a-peanut-butter-jar-with-a-spoon-ordeal!

    {Teffy’s Perks} X

  • Reply Elizabeth Jarrard RD (@ElizabethEats) 2 September 2014 at 7:56 AM

    best list (and recipe ever). om nom nom

  • Reply Food Love | A Cookie Named Desire 2 September 2014 at 8:01 AM

    […] Hot Fudge Peanut Butter Pie – No-bake, vegan and so delicious. […]

  • Reply Erika 2 September 2014 at 1:44 PM

    I could eat that pie in one big bite! And I plan on doing so after my marathon! Thanks for the recipe!

  • Reply Katrina @ Warm Vanilla Sugar 2 September 2014 at 5:53 PM

    Such a gorgeous pie! I’m a morning person too! What time do you go to bed usually? Also, I would totally have the same reaction if my man wanted to name my kid that. Whaaaaaaat?!

    • Reply Ashlae 2 September 2014 at 6:15 PM

      Hi Katrina –

      I used to be an in-bed-by-10 kinda lady but lately I’ve found myself staying up past midnight. It’s not yet taken a toll on my early morning runs, but as soon as it does you can bet your ass I’ll be back to my old lady routine.

  • Reply Batya 2 September 2014 at 10:21 PM

    I love this list and that pie looks divine! Let’s talk cake over some Clyfford Still artwork, shall we? I’ll email you and we can find a date (my work schedule just went bananas– in a good way– but I have some flexibility!).

  • Reply Samantha 3 September 2014 at 5:04 AM

    Holy mother of goodness! This looks so good… want in my belly nowwwww!!
    Beautiful photos, amazing recipe, crazy impressed x

  • Reply Hannah 3 September 2014 at 2:03 PM

    That link about Califia/Carageenan makes me so happy! I love their product but don’t always buy it for that reason. Thanks for spreading the word…and the peanut butter :)

  • Reply Gemma 3 September 2014 at 3:57 PM

    Oh gosh! That pie is absolutely amazing! Would love to have a slice right now!…It’s almost midnight and my stomach is starting to growl like there’s no tomorrow, damnit! lol.

    Your pictures are so beautiful!

  • Reply Melissa 4 September 2014 at 7:50 AM

    I made this pie last night (in little jars so I could transport it on my bike without ruining it) and it was a huge hit! Next time I’m going to try your chocolate recommendation and maybe drizzle it with melted peanut butter instead of hot fudge. Thanks for always sharing the most delicious recipes!

  • Reply Califia Farms 4 September 2014 at 10:27 AM

    […] like Oh,Ladycakes, we are going NUTS (ingredient pun!) over her latest and greatest for Califia: Hot Fudge Peanut Butter Pie. Made with Califia Almondmilk, of course. Vegan, delicious, three-ingredient peanut butter pie? […]

  • Reply molly yeh 4 September 2014 at 2:46 PM

    this pie looks like a cartoon of itself in the cutest way ever. also i like thom’s name suggestion :-O

  • Reply Kate @ ¡Hola! Jalapeño 4 September 2014 at 8:26 PM

    Oh my goodness this pie is a stunner! Oh how I love pie……

  • Reply Abby 5 September 2014 at 11:48 AM

    these photographs are gorgeous, Ashlae! and i totally love everything on that list :)

  • Reply kristie @ 6 September 2014 at 4:33 PM

    You make the most beautiful looking pies, my word. I am going to make this for a baby shower I a going to tomorrow. Thank you for the inspiration!

  • Reply MB @ Bourbon and Brown Sugar 8 September 2014 at 8:17 PM

    Fantastic links… I loved the Robin Williams article as well, and couldn’t put down Barbara Kingsolver’s book.
    Oh, and the pie? Absolutely divine :)

  • Reply Laura 9 September 2014 at 5:09 PM

    Just dropped a hundred dollar bill on Amazon because I originally clicked over to get those white chocolate chippies. THANKS FOR THAT ASH ;))))

  • Reply Ruthy 9 September 2014 at 11:47 PM

    Ashlae! You’re a runner? So cool. How many miles do you usually run a week? I’m a vegan too and I’m trying to clock up the miles! xx

    • Reply Ashlae 10 September 2014 at 3:09 PM

      Hi Ruthy –

      I am! I’ve been running for about 12 years (yikes). I’ve gotten away from tracking mileage and now I just run for X amount of time at a 7 minute/mile pace or faster. Today I did 50 minutes at a 6:40 pace, which came out to just over 7 miles. 50 minutes is usually my max, otherwise I star losing too much weight. When I was a long distance runner I’d do 10-14 miles 5 days a week.. but I’m too old (and lazy) for that now. :)

  • Reply Aida Mollenkamp 12 September 2014 at 2:50 PM

    Stashing this away for Thanksgiving now, it’s surely going to impress!! Thank you!

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  • Reply Baby June 13 September 2014 at 5:49 AM

    That pie is absolutely flawless. I want to bury my face in the creamy peanut butterness :)

  • Reply Amber Rhodes 13 September 2014 at 6:27 AM

    This looks incredible. I am going to have to give this a go!

  • Reply Millie |Add A Little 14 September 2014 at 3:00 AM

    Oh my lord this looks ridiculously good!

  • Reply Emily @ Life on Food 14 September 2014 at 4:49 AM

    Dying over this. I love everything about it.

  • Reply sara 14 September 2014 at 11:33 AM

    Gorgeous!! This looks so yummy.

  • Reply kelsey 15 September 2014 at 10:27 AM

    Wow, that great wall marathon looks insanely cool. hope you go for it!

  • Reply Peach cardamom pie with coconut oil crust | For Thom, with love | Oh, Ladycakes 17 September 2014 at 7:13 AM

    […] peach season I had better get on it. I feel like I should also apologize for the abundance of pie-like recipes. Thom says I fixate on them. I do. I go on pie binges and although it seems excessive, […]

  • Reply love, in this moment. | Floptimism 20 September 2014 at 1:50 AM

    […] love. [ too irresistible not to save ] oh peanut butter pie, my love for you knows no bounds. ..but just in case we’re all too lazy for pie crust. add […]

  • Reply Kim 21 September 2014 at 9:01 PM

    The list is quite cool, love the gif of your response :D lol, yummy pie though ;)

  • Reply Henry Watson's Potteries 23 September 2014 at 7:09 AM

    This is pretty much my idea of heaven!

  • Reply Alana | Fix Feast Flair 24 September 2014 at 6:22 PM

    So, I kind of freakin love you. I love your rawness, writing style, and while I’m not vegan, I’m all about all the recipes you share. I also love the full disclosure on things like, the crust not being the typical texture. Again, thank you!

  • Reply Alexa 29 September 2014 at 9:40 PM

    So I made part 1 of the pie tonight and the filling totally seized up on me when I added the almond milk. Everything was creamy and wonderful until then–do you know what I might have done wrong?

    • Reply Ashlae 29 September 2014 at 9:52 PM

      Hi Alexa –

      It was either the type of white chocolate chips you used or your peanut butter was too oily. What brands were you using?

  • Reply Riley Schwarcz 5 October 2014 at 8:59 AM

    I just imagined myself walking by someone eating this and snatching it from them. Oh, dreams.

  • Reply Lindsey 6 October 2014 at 5:52 AM

    I am in love with your blog! this pie looks like my personal version of heaven and i have some serious photo envy :)

  • Reply Olivia Frischer 6 October 2014 at 1:46 PM

    I am going to go pick up that Barbara Kingsolver book – Thank you for the recommendation!

  • Reply 10 Best Vegan Peanut Butter Desserts - Vegan Family Recipes 10 January 2015 at 6:49 AM

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