Adapted from Mayim's VEGAN TABLE
By Mayim Bialik with Dr. Jay Gordon, Da Capo Press
Three ingredients, one prepared pie crust; that's it. Mayim's friend Joey told her about this recipe and it has become a standard in her house, and in the homes of everyone she has passed it on to. It's simple to make and tastes like a professional peanut butter cup. Top it with sliced bananas, decorate it with vegan whipped cream or just eat it straight out of the pie dish. However you enjoy it, you will see why we just can't get enough of this pie.
2 cups vegan dark chocolate chips
1 ½ cups creamy peanut butter
1 (13.5 ounce) can coconut milk
Prepared vegan piecrust, preferably graham cracker
Melt the chocolate chips in a glass bowl in the microwave, stirring twice about 3 minutes. Remove and stir until the chocolate is completely melted. Stir in the peanut butte and coconut milk until combined
Pour into prepared crus and refrigerate until firm, about 2 hours.