Name: Vegan Peanut Butter Pie
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 sleeve graham crackers; 4 Tablespoons non-dairy butter, melted; 14 ounces firm silken tofu, drained and patted dry; 1 3/4 cups all-natural peanut butter (no sugar added); 1/2 cup non-dairy cream cheese; 1/2 cup maple syrup; 1 teaspoon vanilla extract; 1 (14-oz. can) coconut cream, chilled overnight; 1/4 cup vegan dark chocolate chips (optional)(I like Guittard brand); 1/4 cup roasted peanuts (optional)

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A silky smooth peanut butter pie that is so rich and creamy, you won’t believe it’s vegan! Made with a buttery graham cracker crust, this scrumptious pie is light but feels indulgent!

I love all things peanut butter. Ages ago, when I was on a dating website (there used to be dating websites, kids!), I stated in my profile that I knew where to get the best peanut butter cookie in NYC. My husband still mentions that fun factoid from time-to-time. He said it told him a lot about who I was. And he’s not wrong.

Peanut Butter Icebox Pie is one of my all-time favorite desserts, but between the cream cheese and whipped cream, all of that dairy doesn’t always agree with me. And because it’s so dense and heavy, I often feel weighed down after one slice.

Enter: Vegan peanut butter pie. I was skeptical about a vegan version when I started playing around with different recipes years ago. But it totally works as a non-dairy and much healthier peanut butter pie! I love this recipe in particular because the tofu has a very neutral flavor. Therefore, it tastes of deliciously creamy peanut butter! But without all of the added fat and calories from cream cheese and heavy cream. It’s smooth and silky, decadent and peanut-buttery, with a slightly sweet and crunchy graham cracker crust.

vegan peanut butter pie with two pieces in the foreground on white plates

Recipe Notes and Helpful Tips

If you are using peanut butter containing sugar, omit the maple syrup. You can always add a smaller amount of maple syrup at the end of blending the peanut butter mixture if it isn’t sweet enough for you.

It is essential that you chill your coconut cream ahead of time. This helps to separate the solids from the liquid (we only use the solids from the cream in this recipe) and will ensure a nice and thick whipped coconut cream.

Adjust sweetness and saltiness to your liking. Some peanut butter brands are saltier than others, and some maple syrups are sweeter than others. Therefore, add more maple syrup or salt to your peanut butter filling if needed before pouring it into the graham crust.

Store (covered) peanut butter pie in the refrigerator for up to 5 days. To freeze, wrap individual pieces in foil and place in freezer storage bags. Pie can remain in freezer for up to 2 months.

graham cracker crust being pressed into tart pan

graham crust in tart shell after being baked

Step-By-Step Instructions

Make Graham Cracker Crust

Preheat oven to 350 degrees F. Add graham crackers to a food processor and pulse until crumbs are formed. Add melted butter and pulse for an additional minute, or until thoroughly combined.
Transfer mixture to 9″ pie pan and press into place using your fingers or the back of a small measuring cup. Bake for 10 minutes. Set aside to cool.

Make Peanut Butter Filling

Add tofu, peanut butter, non-dairy cream cheese, maple syrup, and vanilla extract to a food processor and blend until a smooth mixture is formed. Scrape down sides of bowl and blend for an additional minute.
Scoop out the solid portion of coconut cream (don’t use the liquid below the cream!) and place in a mixing bowl. Using an electric hand mixer, whip for several minutes, incorporating as much air as possible.
Fold whipped coconut cream into peanut butter mixture. Pour onto graham crust and spread evenly. Top with chocolate chips and roasted peanuts. Chill in refrigerator for at least 1 hour.

tofu peanut butter filling in food processor

tofu filling with coconut cream being mixed in inside of a bowl

tofu peanut butter filling in a tart pan

More Pie Recipes!

vegan peanut butter pie topped with chocolate chips and peanuts and lots of nuts and chips scattered around pie with pie server in the background

side view of peanut butter pie with graham cracker crust on a white platter

Variations & Substitutions

If you don’t have maple syrup available (and you aren’t a strict vegan), you can substitute honey.
Make a chocolate cookie crust (recipe here) in place of a graham cracker crust; it will be more of a “peanut butter cup pie”!
You can use a standard 9″ pie pan for this recipe or a fluted tart pan (I used a tart pan this time around). Either works great.
Substitute coconut oil for non-dairy butter, if preferred. I’ve also made this recipe substituting mashed avocado for the butter, and although it tastes great, it gives the filling a slightly greenish hue. If that doesn’t bother you, and it’s all that you have on hand, go for it!

close up of cut piece of peanut butter pie on a white plate with more pieces in the background

overhead view of one piece of peanut butter pie on a white plate with dirty fork and white napkin underneath plate

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.