Peanut butter pie with a chocolate glaze

Having just returned from Los Angeles, I thought it only fitting to post something that seems 100% American = peanut butter. When I first landed in America in 1992 and found myself in a strange new school in West Palm Beach, Florida, I noticed that most of the kids' lunches were peanut butter and jelly sandwiches. A kind friend, Michelle was her name, allowed me to try hers and I noticed that as I took a bite, that most of the sandwich was plastered on the roof of my mouth, and that it was very sweet. Very easy to like, a thing I could get used to and did.

Fast forward to my life in Sweden where peanut butter and jelly sandwiches are a rare sight, but I still always have peanut butter in the fridge. I recently met Deliciously Ella at Expo West where I was also perusing the scene for exciting products and one of the recipes that I like of hers is her peanut butter chocolate pie from her new cookbook. I don't own her cookbook, so I don't have her recipe, and have only seen what she puts in her recipe via her YouTube channel so I quickly developed my own for a dinner party where I needed to make a gluten-free dessert.

The ingredients are those you most probably have on hand. This recipe uses up a whole jar of peanut butter, and like Nigella said about using up a whole carton of eggs, there's something satisfying about it. This recipe is indulgent, even more so because I advise you to enjoy it with mandatory vanilla ice cream and butterscotch sauce. This is how I served it to my guests and they ALL took seconds, leaving not much left, which only meant making it again as soon as possible!

No-bake Peanut Butter Pie
Serves 8

Crust
1 cup (100g)  rolled oats (gluten-free if necessary)
30 g (1/4 cup) dried mulberries or dates
2 tbs coconut oil or butter (at room temperature)
1/4 tsp salt
1/4 tsp vanilla extract
1-2 tbs water

Filling
350 g creamy or crunchy salted peanut butter, unsweetened

Glaze
3 tbs coconut oil (at room temperature)
4 tbs cocoa powder
3 tbs honey
1 tbs water

Topping
Roasted, salted peanuts

Butterscotch sauce
2 tbs butter
1/2 cup sugar
1/2 cup heavy cream

1. In a food processor, grind the oats into a flour, then add mulberries and grind until broken down, then add the coconut oil, salt and vanilla extract. Add 1-2 tbs to bring into a damp dough and press into a 8-inch tart pan. Freeze for 15 minutes or until set.

2. Open the jar of peanut butter and mix so that its homogenous. Pour into the tart shell, smoothen and freeze until set, about 15-20 minutes.

3. Meanwhile make the glaze: Melt coconut oil, cocoa powder, honey and water until smooth on the stove on low heat. Bring to room temperature and pour over the frozen peanut butter. Sprinkle with roasted and salted peanuts and freeze to set the glaze, about 10-15 minutes.

4. Make the butterscotch sauce: Melt butter and sugar and allow the sugar to turn into a caramel, then take off the heat and pour the cream. Place on the stove again and on low heat, stir until smooth.

5. Slice yourself a piece of pie, scoop up some vanilla ice cream and drizzle the butterscotch sauce all over, enjoy, and don't forget to thank me!