Vegan Peanut Butter Chocolate Banana Pie Recipe
½ cup + 1 Tablespoon peanut butter, smooth unsalted
¼ cup + 3 Tablespoons water
2 Tablespoons amber agave syrup
½ teaspoon salt
1 ¼ cups semi-sweet chocolate chips
6 Tablespoons non-dairy milk
5 bananas, sliced into ½ inch pieces
9 inch pie crust (pre-baked if you're using a homemade pie crust)
1) Whisk together the peanut butter and other flavor building ingredients
Preheat your oven to 350F (177C). In a medium sized bowl, whisk together the peanut butter, water, agave syrup and salt. Set aside.
2) Prepare the chocolate mixture
Place chocolate chips in a medium saucepan and melt over low heat while whisking constantly. Once melted, whisk in the non-dairy milk.
3) Assemble the vegan pie and bake to perfection
Arrange the banana slices in the pie crust flat-side-down. Drizzle with the peanut butter mixture followed by the chocolate mixture then bake for 30 minutes.
4) Allow the pie to cool before serving
Allow the pie to cool on a wire rack before serving. Drizzle your slice with chocolate sauce, caramel sauce or serve with ice cream. This pie keeps for up to one week in the refrigerator or 6 months in the freezer. This recipe makes one 9 inch Vegan Peanut Butter Chocolate Banana Pie
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Average user rating from: 2 user(s)
I made this with the flaky pie crust. So good!!
THE BEST FLIPPIN' PIE I EVER HAD
This pie was so amazing I make it for every Thanksgiving and Christmas. It's so chocolatey and peanut buttery and bananayyyy:) It's rich, decadent, and everything nice! ENJOY!
um non dairy milk still comes from a cow...