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.)
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.
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.
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).
HOT FUDGE PEANUT BUTTER PIE
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
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