This healthy chocolate peanut butter pie is perfect for any occasion. We lighten up the ganache by using almond milk instead of the typical heavy cream. Peanuts add a welcome crunchy counterpoint to the luscious, creamy filling.

To prepare crust: Preheat oven to 350°F.

Combine cookies, granulated sugar and salt in a food processor and pulse until finely ground. Add 5 tablespoons oil and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch pie pan (not deep-dish) and press evenly into the bottom and up the sides. Bake until just set, about 10 minutes. Let cool completely.

To prepare filling: Place chocolate chips in a large heatproof bowl. Bring almond milk and oil to a simmer in a small saucepan over medium heat. Pour over the chocolate chips and let stand for 1 minute. Stir until smooth. Pour into the crust and sprinkle with whole peanuts. Cover and refrigerate until firm, at least 4 hours and up to 2 days.

Just before serving, beat cream and confectioners' sugar with an electric mixer or in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form. Add peanut butter and continue beating on medium-high until medium-stiff peaks form. Spread on top of the chocolate filling. Sprinkle with the remaining chopped peanuts.

Prepare through Step 3 and refrigerate for up to 2 days.

9-inch pie pan (not deep-dish)

I really enjoyed the pie. Fun making it a d eating it.