Chocolate Peanut Butter Pudding Pie

OMG!  This pie is to die for...no joke!  I am ashamed to admit it, but I have made it 4 times in the past 2 weeks and it does not disappoint!  I originally saw the recipe here, and determined that I needed to make it, pronto!  I have also skipped the crust and just made the filling.  I poured it into small prep bowls and we had yummy pudding cups for the week!

makes one 9" pie

for the crust:

1 3/4 cups ground graham crackers
2 Tbsp. sugar
4 Tbsp. melted coconut oil, canola oil or vegan butter
1 Tbsp. soy milk (or almond)
pinch of salt

for the pie filling:

3 cups soy milk (or almond)
1/4 cup cornstarch
1/4 cup sugar
3 Tbsp good unsweetened cocoa powder
1/4 cup semisweet chocolate chips
1/4-1/2 cup creamy unsalted peanut butter
1 tsp vanilla
pinch of salt

Preheat oven to 350 degrees and lightly grease a 9" pie dish.

In a blender or food processor, blend up graham crackers.  Pour them into a bowl and add in oil, sugar, milk and salt.  Mix together until it looks like wet sand.  Dump "sand" mixture into pie plate and carefully press it down to form a crust.  Bake for 10 minutes and remove from oven.

In a saucepan, mix together cornstarch and 1 cup of soy milk.  Whisk until blended.  Place saucepan over medium-low heat and add in remaining milk, sugar and cocoa powder.  Whisk together.  Keep a close eye on the chocolate mixture and stir frequently until mixture thickens and comes to a slow rolling boil.  This takes anywhere from 7-10 minutes.  You want to make sure that the pudding thickens enough, but doesn't scald or burn.  Be patient with this.  Remove from heat and stir in chocolate chips, peanut butter, vanilla and salt.  Mix until fully incorporated and smooth.

Pour thickened mixture into prepared crust.  If there is any left over, which there is always a little for me, just pour it into small dishes to have as pudding cups.  Cut a piece of parchment or wax paper to fit over the pie, or pudding cups.  This will prevent a film from forming and keep your pie delicious and creamy. Chill in the refrigerator for at least 3 hours or until set.

*If you want to get even crazier, put some marshmallows on top and toast them with a brulee torch!