How To Make Vegan Peanut Butter Pie

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How To Make Vegan Peanut Butter Pie

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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! Change up your holiday pies this year, and give this recipe a try.

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What You'll Need

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Step 1. 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.

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Step 2. 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.

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Step 3. 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.

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Step 4. 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.

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Step 5. 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.

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* If you don't have maple syrup available (and you aren't a strict vegan), you can substitute honey. * Make a chocolate cookie crust in place of a graham cracker crust; it will be more of a "peanut butter cup pie"!

Variations & Substitutions

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