Pie is great. At least I think it is. And this pie is no exception. It combines three of my favorite ingredients (chocolate, peanut butter, and bananas) to create a truly creamy and delightful treat. The crust is almost like a chocolate cookie and the filling is oh so creamy and pudding-like. If you like trying new pie recipes, this one is definitely worth it!
Crust Ingredients:
- 1/4 cup cocoa powder
- 1/2 cup natural peanut butter
- 1/2 cup maple syrup
- 2 cups oat flour (I use gluten-free)
- 1/2 cup water
Filling Ingredients:
- 1-14oz (398 mL) can butter beans
- 4 ripe bananas
- 1 cup natural peanut butter
- 1 cup maple syrup
- 1/2 cup cocoa powder
- 4 tbsp corn starch
Crust Directions:
Put all ingredients into the bowl of your food processor. Process until smooth (a thick dough will form).
Using coconut oil, grease an 8-inch deep-dish pie plate (mine was about 2.5 inches deep). Transfer your dough to the pie plate and use your fingers to press it down evenly bringing the dough up the sides of the pie plate.
Bake in preheated 350 degree Fahrenheit oven for 10-12 minutes or until the crust is no longer sticky to the touch and has lightened in color everywhere.
Filling Directions:
While your crust is baking, prepare the filling. Start by rinsing out the bowl of your food processor. Next, open the can of butter beans and pour them into a strainer. Rinse them very well. Transfer the well-rinsed butter beans to the bowl of you rinsed food processor. Add the remaining ingredients with the exception of the corn starch. Process until very smooth.
Transfer the contents of the food processor to a stove-top pot with a wide base (you want a pot with a large surface area).
In a mug, measure out the 4 tbsps of corn starch. Add just enough water to the mug to cover the corn starch. Stir until the corn starch is completely dissolved. Add the water + corn starch mixture into your stove-top pot and stir until well combined.
Turn the burner on to medium-high heat and place your pot on the hot burner. Stir continuously until the mixture darkens and thickens. This usually happens about 1-2 minutes after the mixture starts to boil. Note that continuous stirring is important so that the filling doesn’t stick to the pot. Once the filling has thickened (should plop off a spoon), remove from the burner and pour over the prepared pie crust.
Let cool in the fridge for 6-8 hours before serving.
Store leftovers in the fridge.
Enjoy!
Desserts à la Mariane 