Vegan Peanut Custard Pie

Foreword

Chris accidentally came up with this recipe trying to make an all-peanut cupcake … forgetting that a cupcake needs some form of structure.

Ingredients

• 1 chocolate cookie pie crust
• 28g (~4 Tbsp) flaxseed meal
• 140g vegan butter
• 150g (¾ cup) sugar
• ½ tsp salt
• 2 tsp vanilla extract
• ½ tsp cocoa powder
• ½ tsp coffee powder
• 150g peanut butter powder

Directions

1. Preheat the oven to 350°F.
2. In a cup, add 108g (10 Tbsp) of water to 28g of flaxseed meal. Allow to sit for 5 minutes to create “flax eggs” (with slightly less water than normal flax eggs).
3. Cream together the butter and sugar in a stand mixer using the wire whip attachment.
4. Mix in the flax eggs, salt, vanilla extract, cocoa powder, and coffee powder.
5. Add in the peanut butter powder and mix well.
6. Pour the mixture into the chocolate cookie pie crust.
7. Bake for 25 minutes.
8. Let the pie cool and then chill in the refrigerator until ready to eat.