Funky Monkey Vegan “Ice Cream” Pie

Do you like pie?

What a silly question, everyone likes pie.  I know there may be some preference as to the pie variety, but I challenge you to show me someone who hates all pies.  And this is a pie for the masses, vegan or otherwise.

This recipe started rolling around in my head a few months ago, but I made myself wait for Vegan Month to take it from the figurative tip of my tongue to my literal plate.  You guys know how much I like Ben and Jerry’s, right?  Well when I’m not eating Ben and Jerry’s ice cream I tend to peruse their flavors page like a desperate stalker on restraining order.  And from there the idea started knocking around in my head.  What if Chubby Hubby and Chunky Monkey had a little rolly-polly baby.  A peanut butter-pretzel-banana pie baby?  With cinnamon for good measure?

I can tell you now what happens.  You devour that pie baby.

I’m certainly not the first person to add peanut butter to the banana soft serve recipe that took the blog world by storm.  But I’m pretty sure I’m the first person to serve it in a pie.

It was a good idea.  An idea I strongly suggest you try on your own.

Peanut Butter Banana Pretzel Pie, serves 8

  • 2 cups pretzels
  • 1/4 cup granulated sugar
  • 1/2 cup vegan butter substitute
  • 4 medium bananas, frozen
  • 1/4 cup vanilla almond milk (if using a plain milk substitute just add 1 tsp each vanilla extract and sugar)
  • 3/4 cup creamy peanut butter
  • 2 tsp cinnamon
  1. Preheat oven to 400 degrees Farenheit.
  2. Place unwrapped butter in the center of a 9-inch pie pan and put in preheating oven until butter is fully melted.
  3. Place pretzels into the bowl of the food processor and process until smooth, 30 seconds to 1 minute.  Add sugar to bowl and pulse a few times until combined.
  4. When butter has melted, pour the crushed pretzels into the center of the pie pan.  Mix the crumbs and melted butter, then use your fingertips to gently push onto the bottom and up the sides of the pan.
  5. Bake crust 10 – 12 minutes until firm.  Set aside to cool for at least 15 minutes.
  6. Wipe out food processor (it doesn’t matter if a few pretzel crumbs get in your filling) and place bananas and almond milk into the bowl.  Process 2 – 3 minutes until smooth, scraping down the sides as needed.
  7. Add peanut butter and cinnamon to bowl and process 20 – 40 seconds more until well-combined.
  8. Pour filling into cooled pretzel crust, using a spatula to spread it in an even layer.
  9. Place pie in the freezer to firm up for 1 hour.  You can make and freeze the pie a few days ahead of time if you like, just be sure to place in the fridge to thaw for 30 minutes before serving.

4 thoughts on “Funky Monkey Vegan “Ice Cream” Pie

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