Black-Bottom Peanut Butter Pie

 

I am entertaining this weekend and have been looking for a refreshing, summer-ish (because it already feels like summer in SoCal by the beach!) dessert to serve.  When I found this easy recipe that uses ice cream to make a pie, I knew I found it.  Peanut butter and chocolate are a combo made in heaven for me.  If you agree, check out the recipe below, or click here for the original recipe on VegNews' site.

Serves 8

What You Need: For the crust: Nonstick cooking spray 1-1/2 cups vegan chocolate cookie crumbs 1/4 cup vegan margarine, melted For the filling: 1 quart vegan vanilla ice cream, softened 3/4 cup peanut butter 1/4 cup chopped peanuts 1 cup chocolate shavings

What You Do: 1. For the crust, lightly coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine cookie crumbs and margarine until well-blended. Transfer to prepared pan and press crumb mixture onto bottom and sides. Set aside. 2. For the filling, in a large bowl, combine ice cream with peanut butter, mixing until well-blended. Spoon into prepared crust. Freeze for 4 to 6 hours or overnight. When ready to serve, let pie sit at room temperature for 5 minutes. Sprinkle chopped peanuts in center of pie and chocolate curls along outer edge.