Three’s Company Pie = Bananas. Chocolate. Peanut Butter.
You’re welcome. 😉
I mean, each ingredient is delicious in its own right. Well, of course chocolate gets the edge imo, followed by bananas, but then you already know that – and woah, that chocolate search brought up a lot of results!)
Then, combine these three ingredients together, and you get Three’s Company Pie!
And is anyone singing the theme song to Three’s Company with me?
Yep, I’m dating myself.
Which has me going off-topic. Are you also a little nostalgic for those days of tv? The simple and silly plots of half-hour comedies. When you’d have to wait for the exact time for the show to air and (im)patiently wait through commercial breaks? Everyone got together for the show because it was a special, scheduled time. And those Ropers! Completely politically incorrect, I know, I know. So, let’s get back to food.
Back on topic: THREE’s COMPANY PIE
This vegan pie is easy to make and soooo irresistible!
The recipe is originally from Let Them Eat Vegan. Since many of you have mentioned you love this pie, I decided to pop it on the blog for you.
The beauty of this pie beyond flavor is its ease.
Every ingredients (excepting crust!) into the food processor. Whir it up. Pour in pie shell. Bake.
Boom! You’re a dessert hero.
Go on, dessert hero…
enjoy! x Dreena
Three's Company Vegan Pie
Pie Filling Ingredients
- 1 cup non-dairy chocolate chips
- 2/3 cup peanut butter can substitute nut butter
- 1 cup ripe banana sliced (not too overripe as for banana bread, but just slightly flecked)
- 1 tablespoon cocoa powder
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
- 3/4 cup plain or vanilla non-dairy milk
- 1 prepared pie crust of choice (see note)
- 1-2 medium-large ripe banana sliced
- 1/2-1 teaspoon orange or lemon juice (to toss with bananas to prevent discoloration; use full tsp if using 2 bananas
- 1/2 tablespoon cocoa powder
- 1/4 cup chopped peanuts or other nuts
- Preheat your oven to 375 degrees. Fit a metal or glass bowl over a saucepan on medium-low heat and fill with several inches of water (or use a double boiler). Add the chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, first combine peanut butter with the banana, process through, and then add the cocoa, maple syrup, vanilla, and salt. Puree, scraping down sides and base of bowl as needed to incorporate the sticky peanut butter. Then add milk and puree through again until fully incorporated (again scraping sides and base of bowl to work in stickier parts of mixture). Once chocolate is melted, add to food processor and puree with peanut butter mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to distribute filling. Bake for 20 minutes. The pie will be firmer around the edges and a little looser in the center, but it will set further as it cools. Carefully remove from oven and place on cooling rack. Let cool completely (refrigerate if needed) before adding toppings. In a small bowl, toss banana slices with juice. Then layer bananas (very random, rustic) on pie, use a fine sieve to dust the cocoa powder over top bananas, and then sprinkle the peanuts over top of everything. Slice and serve!
photo credit: Marika Collins