by Karen Swan

What happens when you combine thick, Greek yoghurt with peanut butter and pour it into a chocolate pie base?

This.

This filling is so good, I’ve made it so that you have left overs for dipping strawberries in, or, as I’m want to do, just spooning it straight into my gob every time I walk past the fridge! (you could, of course, double the base  recipe and make two pies)

It will last for around 3 days in the fridge and can handle a short burst in the freezer.  Honestly, longevity isn’t an issue with this pie; it’ll be eaten too quickly!

Ingredients:

(makes one pie with extra filling to be used as a fruit dip or straight off a spoon!)

Base: (if you prefer a more traditional pie crust, use the chocolate pastry recipe from the Ricotta Cake)

1 cup medjool dates (if using dry dates, soak them for a few hours first, then drain well)

1 cup shredded coconut

1/2 cup pecans

1/4 cup raw cacao or cocoa

1/4 tsp vanilla extract

pinch salt

Filling:

1 x 970g tub Greek yoghurt (I used Chobani)

1 x 375g jar smooth peanut butter (I used MACRO organic)

1 tsp vanilla extract

1 tsp salt

Method:

Base: 

Add the dates to the bowl of your food processor and pulse a few times to break them up a little

Then add the coconut and nuts and pulse a few times more.

Add the vanilla, cocoa and salt and process until the mixture resembles potting mix and is starting to clump.

Using damp hands, form the dough into a rough ball and put in a bowl.

Line your pie dish with plastic wrap or baking paper.

Press the mixture into the base and up the sides of your pie dish.

If you feel you need a little more to thicken up the base or sides, add as necessary.

Cover the base with wrap and place in the freezer while you prepare the filling.

Filling:

Using electric hand mixers or bench top mixer, combine the peanut butter with the yoghurt and beat until combined and thick.

Add the vanilla and salt and continue to beat.

Taste as you go and adjust the salt or vanilla as you need.  If you like it sweet, you might like to add some honey to the mix.

Remove the base from the freezer and fill with the divine yoghurt mix.  Spoon the rest of the filling into small bowls or containers for divvying up as fruit dip.

Cover lightly and return to the fridge overnight to set.

I found the pie cut better if I placed it in the freezer for about 20 minutes before serving, but you can certainly cut it straight from the fridge, you just don’t get the even slice look (but it tastes the same!)