Vegan Peanut Butter Pie Story

A silky smooth vegan peanut butter pie that is 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!

– graham crackers – non-dairy butter – firm silken tofu – all-natural peanut butter  – non-dairy cream cheese – maple syrup – vanilla extract – coconut cream – vegan chocolate chips – roasted peanuts (optional)

Ingredients Needed

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.

Recipe Instructions

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.

Recipe Instructions

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.

Recipe Instructions

Scoop out the solid portion of coconut cream and place in a mixing bowl. Using an electric hand mixer, whip for several minutes, incorporating as much air as possible.

Recipe Instructions

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.

Recipe Instructions

Storage: Store (covered) in the refrigerator for up to 5 days. To freeze, wrap individual pieces in foil and place in freezer storage bags. This pie can be stored in the freezer for up to 2 months.

Recipe Notes