• Preheat oven to 350 degrees F.
• Grease a deep-dish 10” pie plate, set aside.

Brownie Crust:

• In a small bowl, stir together cocoa powder tapioca starch and sea salt. Set aside.
• In a large microwave-safe mixing bowl or in a medium saucepan on the stovetop over medium-low heat, melt coconut oil (or butter) and chocolate chips together and stir until smooth.
• Remove from heat and add sugar, vanilla, eggs and salt and stir until combined.
• Add dry mixture and stir/whisk until batter is smooth and there are no lumps.
• Add ½ cup mini chocolate chips and stir by hand until they’re evenly distributed.
• Pour batter into your prepared pie dish.
• Bake in the preheated oven for 20-25 minutes, or until the top is set and a toothpick inserted in the center comes out with wet crumbs.
• Set aside to cool.

Peanut Butter Filling:

• While the brownie crust is baking, make the peanut butter filling.
• Combine peanut butter, coconut cream and coconut oil in a small saucepan.
• Whisk over medium-low heat until ingredients are melted and mixture is smooth.
• Remove from heat and add salt, vanilla extract and powdered sugar and whisk until smooth.
• Pour over prepared brownie crust and smooth it out to remove any air bubbles.
• Place pie in the refrigerator to cool for at least 1 hour, or until the peanut butter filling has hardened.

Chocolate Peanut Butter Ganache:

• Warm coconut cream in a small saucepan over medium heat until it just barely starts to bubble. Do not let it boil.
• Remove from heat and stir in chocolate chips and peanut butter until the chips are melted and the mixture is smooth.
• Let it cool slightly and then pour it over the cooled/hardened pie.
• Return the pie to the refrigerator for at least 2 hours or overnight, until the ganache is set!
• Cut and serve!