Peanut Butter Pie

This creamy cooked peanut butter pie filling is gluten, dairy and soy free and baked in a Kember’s Gluten Free Brownie Pie Crust made with our Brownie Mix. You can make the Brownie Pie Crust a day ahead but you will want to plan to eat the peanut butter pie the day you make it because it does not keep well overnight.  Top this with your favorite whipped topping and you have a crowd pleaser!

INGREDIENTS:

• 1 prepared 9" chocolate pie crust (see our blog post for "Brownie Pie Crust")
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 1/2 cups Silk Cashew Milk (I have not tried almond or coconut milk but I am assuming they work as well)
• 2 egg yolks, lightly beaten
• 2/3 cup creamy peanut butter
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla
• 8 oz non-dairy whipped topping (I found So Delicious brand Coco Whip in the freezer but you can use your favorite)
• Chocolate shavings, or chopped up peanut butter cups for garnish

1. Preheat oven to 350 degrees.
   
2. In a medium saucepan, whisk together the sugar and cornstarch. Pour in the cashew milk and the egg yolks, and gently whisk to combine. Gradually bring the mixture to a boil over medium to medium high heat. Keep stirring until the mixture comes to a boil. Boil and stir for 1 minute.
   
3. Remove from heat and stir in peanut butter, sea salt, and vanilla until smooth.
   
4. Pour the filling into the pie crust.
   
5. Bake for 23 minutes.
   
6. Cool completely on a wire rack. Place in refrigerator until ready to serve.
   
7. Top with whipped topping and sprinkle with chocolate shavings. Enjoy!