In this delectable pie, each layer is more addicting than the one before! I start with a chocolate wafer crust onto which I slather a thick layer of chocolate ganache. Next comes my "secret" ingredient: Cream of Coconut-Peanut Caramel. Piled on top of that is a dense and creamy--light but rich--ultra thick layer of chocolate-peanut butter filling. And, finally, the crowning glory is a drizzle of melted dark chocolate with a sprinkling of chopped peanuts. Good grief! This is one exceptional pie. Though it was tempting to devour the entire thing myself, I decided to invite two friends over this week on separate occasions to enjoy a slice of pie and tea served from my mother's tea set. Both of them requested the recipe and neither are vegan! The Cream of Coconut Caramel was inspired by that caramel that is made by simmering a can of condensed milk for 3 hours. However, since it is not vegan, I haven't made it in years and I needed to devise a substitution. The Cream of Coconut is outrageously good as a substitute, though it behaves differently as I explain in the recipe below. Where I live, we are unable to purchase vegan condensed milk. However, if it is available to you, feel free to try it. I have just never experimented with it and don't know how or if it would work.

Snickers-Inspired Chocolate, Caramel, and Peanut Butter Pie [Vegan]

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