This Chocolate Peanut Butter Southern Silken Pie is a new take on an old recipe that I shared on my old food blog. The blog I had when I first got married. I am even using the same picture from that old blog. I made this for my birthday this year, and it was delicious. The kids loved it too.
Because of family allergies, I use soft goat cheese in the filling, instead of cream cheese. Instead of melted white chocolate, I used more powdered sugar and some honey. I also use goat’s milk in the chocolate ganache.
- You can use cream cheese instead of goat’s milk, or Kite Hill’s cream cheese alternative.
- I also use a cup of coconut cream instead of goat’s milk when I want a thicker chocolate ganache (like the picture).
- Alternatively, you can use a cup of heavy whipping cream, in the chocolate ganache instead of goat’s milk, if you don’t have allergies.
Serves 8 485 Calories Per Serving
For the Filling
- 8 oz plain chevre goat cheese
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tbsp honey
- 2 tsp vanilla extract
For the ganache
- ½ cup bittersweet dairy-free chocolate chips
- ½ cup goat’s milk or 1 cup coconut cream
For Graham Cracker Crust
- 1 ¾ cup graham cracker crumbs
- ⅓ cup melted margarine (I use smart balance)
- 2 tbsp brown sugar
Graham Cracker Crust
- Preheat oven to 350 degrees. Combine cracker crumbs, sugar, and melted butter in a medium bowl. Press mixture in the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 10 minutes and allow to cool while making the filling.
For the filling
- Beat together goat cheese and a cup of powdered sugar with vanilla at medium speed with an electric mixer. Add peanut butter and honey, and beat some more. Pour into graham cracker crust.
For the ganache with goat’s milk
- Melt the semi-sweet chocolate chips in a double boiler, add 1/2 teaspoon vanilla. Set the chocolate aside to cool. Slowly add the goat’s milk, and stir until the chocolate and milk are combined. Then pour the chocolate topping over the pie, and chill for 2 hours.
Alternative ganache with coconut cream
- Melt the semi-sweet chocolate chips in a double boiler, add 1/2 teaspoon vanilla. Set the chocolate aside to cool. Whip the other cup of coconut cream until light and fluffy. Fold whipped coconut cream into the cooled, melted chocolate. Then pour the chocolate topping over the pie, and chill for 2 hours.