This richly decadent Black-Bottom Peanut Butter Freezer Pie from Nut Butter Universe by Robin Robertson is quick and easy to make, but looks and tastes like it took all day to prepare. Since there's no baking and it sets in the freezer, this pie is the perfect summertime dessert.
· 1 1/2 cups vegan chocolate cookie crumbs
· 1/4 cup vegan butter, melted
· 1 quart vegan vanilla ice cream, softened
· 3/4 cup peanut butter
· 1/4 cup chopped peanuts
· 1 cup chocolate curls
Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.
In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.
Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended. Spoon into the prepared crust. Freeze for 4 to 6 hours or overnight.
When ready to serve, let the pie sit at room temperature for 5 minutes. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.
From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press.