Vegan Peanut Butter Pie

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

Peanut butter icebox pie is one of my all-time favorite desserts. But because it's so dense and heavy, I often feel weighed down after one slice.

Enter: This dairy-free and much healthier peanut butter pie. I love this recipe in particular because we use tofu in place of cream cheese, and it has a very neutral flavor. Therefore, the pie tastes of deliciously creamy peanut butter, but without all of the added fat and calories from cream cheese.

Using just 8 ingredients, the result is a smooth and silky pie, with a decadent peanut butter filling, and a slightly sweet and crunchy graham cracker crust.

For more easy vegan pie recipes, try healthy peach crisp, vegan fruit tart and rustic vegan blueberry cobbler.

Jump to:

• ⭐️ Why This Pie Is The Best
• 🥜 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How To Make Peanut Butter Pie Vegan
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍪 Related Recipes
• Vegan Peanut Butter Pie Recipe

⭐️ Why This Pie Is The Best

• Rich, thick, creamy, and silky tofu peanut butter pie
• Just 8 simple ingredients
• Dairy-free pie with a gluten-free option
• Versatile pie recipe with option to make a no bake crust, chocolate cookie crust, or use a different nut butter
• A salty-sweet pie that is perfect for any occasion or in the heat of summer
• Quick & easy enough for beginners
• Freezer-friendly recipe

🥜 Ingredient Notes

• Firm silken tofu - Be sure to drain your tofu to remove the excess water.
• All-natural peanut butter (no sugar added) - You can use creamy or chunky peanut-butter for this recipe. If you use peanut butter with sugar, you can omit the maple syrup. For more peanut butter recipes, try almond flour peanut butter cookies and old-fashioned peanut butter balls!
• Maple syrup - Always try to use real maple syrup and not the kind full of corn syrup (also known as pancake syrup).
• Coconut cream - This takes the place of whipped cream in dairy ice box pie, and will help to create a lighter texture to our filling. You can also use it to make fudgy vegan truffles!

📝 Variations & Substitutions

• Maple syrup. There are a variety of substitutions for maple syrup - see my list of the best maple syrup substitutes.
• Oreo cookie crust. Make a chocolate cookie crust in place of a graham cracker crust; it will be more of a "peanut butter cup pie"!
• Substitute coconut oil for non-dairy butter.
• Gluten-free peanut butter pie: Substitute gluten-free graham crackers; they can be found pretty easily in your local supermarket or online.
• Serve in a glass. The peanut butter filling can be served in fancy glasses for a tasty non-dairy pudding-like dessert.
• No-bake crust. You can make your crust no-bake, although it won't be as crunchy (like a cookie crust) but more of a chewy texture. To make it, simply use softened vegan butter and mix with your graham cracker crumbs. Press the mixture into your pan and chill in the refrigerator for at least 30 minutes.
• Avoid peanut allergies. Substitute almond butter, cashew butter, or whichever nut butter you prefer.

🔪 How To Make Peanut Butter Pie Vegan

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 (if using). Chill in refrigerator for at least 1 hour.

👩🏼‍🍳 Expert Tips

• If you are using peanut butter containing sugar, omit the maple syrup. You can always add 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.
• Storage: Store (covered) in the refrigerator for up to 5 days.
• How to freeze: Wrap individual pieces in foil and place in a freezer-safe container. Store in the freezer for up to 2 months.
• Use the bottom of a small measuring cup to press the crust firmly into your tart pan.
• Use a standard 9" pie pan or a fluted tart pan (I used a tart pan this time around).
• Let it chill. You can serve immediately after assembling, but the filling will continue to firm up after chilling for a bit, so it's best to let it hang out in the refrigerator for at least an hour.

💬 Frequently Asked Questions

🍪 Related Recipes

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