Instant glam dessert alert! If this was just a chocolate pie, that would be delicious enough, but who doesn’t love the combination of chocolate and peanut butter? Best of all, you can throw this together in less than ten minutes.
Yield: 6–8 servings
1 (8-oz.) container nondairy whipped topping
2 (3.5-oz.) pareve chocolate bars, such as Schmerling’s Rosemarie
2⁄3 cup peanut butter
1⁄4 cup confectioners’ sugar
1 chocolate graham cracker crust
1. In a microwave-safe bowl, heat whipped topping, chocolate, peanut butter, and sugar for 2–3 minutes, until chocolate is partially melted. Mix until smooth. (Don’t overcook, as the chocolate can burn.)
2. Pour into the crust.
3. Refrigerate 4 hours or until set.
TIP: For an extra flair, garnish with chocolate nibs or shaved chocolate and mint leaves.
NOTE: This recipe can be frozen but should be served fridge temperature.
NOTE: This pie can stored in this fridge for upto 2 weeks!
NOTE: Peanut butter can be substituted by lotus as per Chantzy Weinstein's recommendation, this is a great substitute for those allergic to nuts
Recipe by ME Yocheved Shvarzblat
Photo by Chay Photography
Styled by Yonina Braun
Featured in the Whisk By Ami Magazine
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