Peanut Butter and Fudge Pie (vegan friendly)

This is a super rich and indulgent pie, but it's oh so good if you're a chocolate and peanut butter lover. It's very easy to make with no baking involved. I wanted a vegan version of the pie so instead of heavy cream, I used a non-dairy creamer. If you can't find vegan chocolate graham crackers, some regular graham crackers are vegan, or you can use any type of hard cookie--chocolate wafers, oreo-type cookies, etc.

The recipe is adapted from The Baker's Dozen Cookbook.

Peanut Butter and Fudge Pie
Crust-
1 1/2 cups chocolate graham cracker crumbs
6 tablespoons unsalted butter or vegan margarine, melted
1/4 cup sugar

Fudge Filling-
4 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup heavy cream or non-dairy creamer
1 tablespoon light corn syrup

Peanut Butter Filling-
1 1/2 cups smooth or chunky peanut butter
1 1/2 cups powdered sugar
1 cup heavy cream or non-dairy creamer
1 teaspoon vanilla

To make the crust:
Mix the crumbs, melted butter, and sugar in a medium bowl until well combined. Press firmly and evenly into an unbuttered 9-inch pie pan. Refrigerate until ready to use.

To make the chocolate filling:
Place the chocolate in a small bowl. In a small saucepan, bring the cream and corn syrup to a boil over medium heat. Pour over the chocolate. Let stand to soften; whisk until smooth. Cool until tepid.

Transfer 1/4 cup of the chocolate mixture to a small plastic bag and set aside at room temperature. Spread the remaining chocolate filling in the crust. Freeze or refrigerate until the chocolate layer is firm, 15 to 30 minutes.

To make the peanut butter filling:
In a medium bowl, using an electric mixer on low speed, beat the peanut butter, powdered sugar, and vanilla until smooth, then increase the speed to high and beat until fluffy. Spread on the chilled chocolate layer and smooth the top.

Squeeze the chocolate in the bag into one corner and snip off that corner. Drizzle the chocolate over the peanut butter filling.

Refrigerate the pie until well chilled, at least 2 hours. About 30 minutes before serving, remove the pie from the refrigerator. Serve chilled but not cold.