SOY-FREE OPTION*   GLUTEN-FREE OPTION**

I love having a black-eyed pea dessert for my New Year’s Day party. I get a kick out of surprising everyone with the secret ingredient after they’ve eaten a slice.

This recipe creates a unique and delicious Black-Eyed Pea Peanut Butter Pie. By using black-eyed peas as a base, this pie offers a creamy texture and added protein. Peanut butter adds a rich and nutty flavor, while agave nectar provides sweetness. Nondairy milk helps achieve a smooth consistency, and vegan chocolate chips add a delightful touch of chocolate throughout the pie. The mixture is then poured into a store-bought no-bake chocolate cookie crust for convenience. After chilling in the fridge, the pie is ready to be enjoyed as a sweet and satisfying dessert.

The Black-Eyed Pea Peanut Butter Pie is a unique and innovative dessert that combines unexpected ingredients to create a creamy and indulgent pie. This recipe takes advantage of the natural creaminess and mild flavor of black-eyed peas, pairing them with the richness of peanut butter and the sweetness of agave nectar.

Black-eyed peas, typically used in savory dishes, take on a new role in this pie by providing a smooth and creamy texture. They also add a boost of plant-based protein and fiber, making this dessert more nutritious compared to traditional pie recipes.

The combination of peanut butter and agave nectar creates a delectable and satisfying flavor profile. Peanut butter lends a rich and nutty taste, while agave nectar adds sweetness without overpowering the other flavors.

To enhance the chocolate element, vegan chocolate chips are added to the filling. These chocolate chips melt into the mixture, infusing the pie with pockets of rich chocolate throughout. The minced chocolate chips on top of the pie add a delightful crunch and visual appeal.

The pie is conveniently assembled using a store-bought no-bake chocolate cookie crust. This crust provides a delicious chocolatey base for the filling and saves time in the preparation process.

After mixing the black-eyed pea, peanut butter, agave nectar, and nondairy milk in a food processor until smooth, the filling is transferred to the prepared crust. Sprinkling the minced chocolate chips on top adds a touch of elegance and completes the pie.

Chilling the pie in the refrigerator for 1 to 2 hours allows the flavors to meld and the filling to set. The result is a luscious and creamy pie with a perfect balance of flavors.

This Black-Eyed Pea Peanut Butter Pie is not only a delightful treat but also a creative way to incorporate legumes into a dessert. It’s a great option for those looking for a unique and healthier twist on traditional pie recipes. Whether enjoyed for a special occasion or as a sweet indulgence, this pie is sure to impress with its unexpected combination of flavors and creamy texture.

YIELD: 8 servings

TOTAL PREP TIME: 15 minutes

INGREDIENTS

• 1 1/2 cups (248 g) cooked black-eyed peas or 1 can (15 ounces, or 425 g), rinsed and drained
• 1/2 cup (130 g) peanut butter
• 1/4 cup (80 g) agave nectar
• 2 tablespoons (28 ml) nondairy milk (*use soy-free)
• 1/4 cup (44 g) vegan chocolate chips, minced
• 9-inch (23 cm) store-bought no-bake chocolate cookie crust (**use gluten-free)

INSTRUCTIONS

1. In a food processor, purée the black-eyed peas, peanut butter, agave nectar, and nondairy milk until smooth.
2. Pour the bean mixture into a bowl and mix in half of the minced chocolate chips.
3. Scrape the filling into the no-bake pie crust.
4. Sprinkle the top of the pie with the remaining minced chocolate chips.
5. Chill the pie in the fridge for 1 to 2 hours to set.
6. Once chilled, the pie is ready to be served.

PER SERVING:

• 191.3 calories; 10.5 g total fat; 2.9 g saturated fat; 5.5 g protein; 22.5 g carbohydrate; 3.5 g dietary fiber; 0 mg cholesterol.

SERVING SUGGESTIONS AND VARIATIONS: 

• Make an oil-free version by ditching the crust and serving it parfait-style in nice glasses.