This vegan chocolate pudding and peanut butter pie is rich and chocolatey, decadent, and super easy to make.
Place the graham crackers, sugar, and unmelted coconut oil and vegan butter into a large food processor. Process until the graham crackers are mostly finely ground and everything is sticking together a bit.
Press into the bottom and sides of a pie plate. Refrigerate to firm. To speed up the process, place in the freezer instead.
Make the pudding but using only half the milk as directed on the box and adding the cocoa powder and pinch of salt.
Pour the pudding into the chilled pie crust and smooth. Place in the refrigerator for about 5 minutes to allow the pudding to set.
Stir together the melted coconut oil, peanut butter, and sugar. Drizzle over the pie. This hardens up some and makes almost a peanut butter hard shell.
Add vegan chocolate chips, chopped pecans, and a drizzle of your favorite vegan chocolate syrup.