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Peanut Butter Freezer Pie | Recipe

For the fourth of July I intended to make two apple pies, but once I started working on the pies I realized I didn’t actually have enough apples for two pies.  I still wanted to bring two pies so that meant I had to come up with a second one with what I had on hand and that’s how this coconut chocolate peanut butter freezer pie came to be.  Everyone loved it, especially Juliette and Lorelai.  I will definitely make this again, but if you want to try it out for yourself in the meantime you can snag the recipe below.

Coconut Chocolate Peanut Butter Freezer Pie

Crust:

6-8 cinnamon graham crackers

1/2 stick melted butter

3 tablespoons cocoa powder

Filling:

1 cup coconut milk

1 cup plain greek yogurt

1 cup peanut butter

1/2 cup sugar

Topping/ Garnish:

1 square baking chocolate

1 tablespoon butter

Grated coconut

Directions:

1. Crumble graham crackers into fine crumbs (I put them in a bowl and used a masher, but a plastic bag and a rolling pin would work as well) and mix in cocoa powder.

2. Combine cocoa powder and graham cracker crumbs with melted butter and cover the bottom of a pie plate with crumb mixture.

3. Combine coconut milk, greek yogurt, peanut butter and sugar in a blender and blend until smooth and well combined. Pour peanut butter mixture over crumbs and set in freezer.

4. Place square of baking chocolate and tablespoon of butter in a microwave safe liquid measuring cup and heat for 30 seconds. Stir and heat for an additional 20 seconds.

5. Drizzle chocolate over peanut butter pie and sprinkle grated coconut on top to garnish. Return to freezer.

6. Let pie set in freezer for 4-6 hours. Remove from freezer about 10 minutes before serving and enjoy!

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