Maybe one of the reasons we keep scrolling through any number of dating apps is that our belief in the perfect partnership remains unshaken, thanks to chocolate and peanut butter. Ultimately, isn't that what we're all looking for? Someone who complements us, who makes us even better than we are on our own, and whose sweetness balances our saltiness.
While you're waiting for The One to materialize on your screen, you can make this amazing Double Chocolate Peanut Butter Gelato Pie, which somehow manages to be both dairy-free and vegan. It's one of those ideal desserts in that it looks super complicated, but is actually insanely easy — as long as you can soften and scoop two pints of Talenti Peanut Butter Fudge Sorbetto. The trickiest part of the entire recipe is waiting for the crust to freeze while questioning if one pie is big enough to share. You know, just in case.
Double Chocolate Peanut Butter Frozen Pie
Makes 1 (9-inch) pie; 10 to 12 servings
- For the chocolate graham cracker crust:
full-size chocolate graham crackers, broken up into large pieces
packed dark brown sugar
plus 1 tablespoon smooth peanut butter
- For the filling:
Talenti Peanut Butter Fudge Sorbetto, softened to soft-serve consistency, divided
roasted, salted peanuts
- For the chocolate coconut whipped cream:
unsweetened cocoa powder
(13.5-ounce) can coconut milk, refrigerated overnight
- Optional toppings:
Roasted, salted peanuts
Make the crust: Place the graham crackers, brown sugar, and salt in the bowl of a food processor fitted with the blade attachment and process into crumbs, about 30 seconds. Add the peanut butter and pulse until incorporated, about 10 (1-second) pulses, until the crumbs look like wet sand and hold together when squeezed in your hand.
Transfer the mixture to a 9-inch wide, 2-inch high round tart pan with a removable bottom. (Alternatively, you can use a deep-dish pie plate, but you will not be able to remove the finished tart from the pan.) Using your fingers or the bottom of a measuring cup, press the crumbs into an even layer across the bottom and up the sides of the tart pan. Freeze at least 30 minutes.
Fill the pie: Scoop 1 pint of the Talenti Peanut Butter Fudge Sorbetto into the pie crust. Spread into an even layer. Sprinkle evenly with the peanuts. Freeze until firm, about 30 minutes. Scoop the remaining 1 pint Talenti Peanut Butter Fudge Sorbetto on top and spread into an even layer. Cover with plastic wrap and freeze until very firm, at least 4 hours or up to overnight.
Make the chocolate coconut whipped cream: Mix the sugar and cocoa powder together in a small bowl to remove any lumps. Take the chilled can of coconut milk from the refrigerator. A firm, thick layer of coconut cream should have risen to the top of the can.
Scoop the thick coconut cream from top (reserve the remaining coconut water for another use) into the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat the coconut cream on high speed until light and fluffy, 3 to 5 minutes. Add the cocoa powder mixture and vanilla. Continue whipping until all ingredients are incorporated and stiff peaks form.
Garnish and serve: Remove the ice cream pie from the freezer, then remove the pie from the pan onto a serving plate. Pile the chocolate coconut whipped cream onto the center of the pie. Scatter chopped peanuts and chocolate shavings over the top if using. Drizzle the chocolate sauce over the pie. Slice and serve immediately.
Softening sorbetto: Soften the sorbetto in the refrigerator for 1 to 1 1/2 hours rather than at room temperature so that the entire container softens at the same rate. Alternatively, use a stand mixer with the paddle attachment or a mixing bowl and electric hand mixer to bring the sorbetto to soft-serve consistency immediately.
Crust alternative: If you can't find chocolate graham crackers, use regular graham crackers and add 1/3 cup unsweetened cocoa powder to the food processor. Natural cocoa will give you a lighter chocolate color while Dutch process will be darker.
Make ahead: The crust can be made 2 days in advance. Store the crust in the freezer until ready to assemble the pie. The pie can also be assembled without toppings 2 days in advance and stored in the freezer. Add the toppings just before serving.
Storage: Wrap the pie in plastic wrap and freeze for up to 5 days.
This post was created by the Kitchn Creative Studio and is sponsored by Talenti.
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