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!
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.
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 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.
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.