Peanut Butter Chocolate Pie 

This creamy frozen pie is perfect for the warm summer months. Peanut butter and chocolate make this pie taste decadent while the healthy ingredients keep it light and refreshing. Enjoy crust less or with a graham cracker crust. 

If you know me at all, you know that I love ice cream, frozen yogurt, or anything cold, creamy, and refreshing. Especially when the summer months hit, all I want are cold desserts.

Last week, I decided to make a cold, fudge-like pie for dessert and it was a winner. Such a win, that Landon asked me to make it again this week. Let’s just say he didn’t have to twist my arm. (I’ll take any excuse to make a dessert.)
The magic, secret ingredient to this pie? 

Behold: coconut oil. 
Coconut oil makes this pie super creamy and gives the crust a delicious flavor! Make sure to get pure, unrefined, and cold pressed coconut oil for the absolute best quality! (Side note: If you live near an Aldi they have a fabulous brand that’s affordable to boot.) 

<<Slightly adapted from this recipe. >>

Peanut Butter Chocolate Pie: 

1 c. Peanut Butter 

1/4 c. Melted coconut oil 

3 Large bananas 

1/3 c. Cocoa powder 

2-4 packets stevia (to taste) 

Vanilla extract 

Blend all ingredients together (it will be a mousse like texture) and pour into prepared, frozen graham cracker crust. (I made my graham cracker crust with coconut oil, cinnamon, and vanilla extra.) Freeze until hardened. 

When serving, let thaw a few minutes so you can cut through! It will be hard. 


Questions of the Day:

  1. What is your favorite kind of pie? 
  2. What are your weekend plans? 
  3. How are you celebrating Father’s Day?