Easy Vegan Peanut Butter Pie Recipe

 When Studhubs and I first went plant-based there was one recipe that I KNEW I would need to work out, John's favorite Peanut Butter Pie.  It's an old recipe from Sandra Lee which I'll link right HERE and John absolutely adores it.  We literally have it for every holiday and special occasion.  So I knew it was imperative I figure this one out.  So after a lot of trial and error, many tears, and a melt down or two I have finally perfect my Easy Vegan Peanut Butter Pie Recipe.



A slice of the easy vegan peanut butter pie on a blue plate with the title above.

This Easy Vegan Peanut Butter Pie Recipe has all of the same great flavors and texture of the classic version, but it is entirely plant-based.  I can't wait to share this one with you so...

Let's get Started!
For this Easy Vegan Peanut Butter Pie Recipe you will need a few simple ingredients:

The ingredients needed to make the easy vegan peanut butter pie.
  • 2 Graham Cracker Crusts
  • 1/2 c Plant Milk
  • 1 c Allergen Free Chocolate Chips 
  • 1 16 oz Package of Silken Tofu, drained
  • 1 c Peanut Butter
  • 1 c Powdered Sugar
  • 1 tsp Vanilla Extract
  • 14 oz can of Coconut Cream
  • Chopped Peanuts, to top
To begin you are going to want to make your ganache.  This way it has time to cool before you pour it on top of your pie.  

Chocolate chips and plant milk in a sauce pan.

Place the plant milk and chocolate chips into a sauce pan.  Turn the heat to low and gently melt the chocolate into he milk. 

The ganache in the sauce pan being stirred with a rubber spatula.

Stir continuously until the ganache is thick and smooth.  Turn off the heat and let cool while you assemble the rest of the pie. 

The tofu in a mixing bowl.

Place the silken tofu into a large mixing bowl.

The tofu beaten smooth in a mixing bowl.

Go ahead and mix until smooth...ish.  

The powdered sugar and peanut butter in the mixing bowl with the tofu.

Now add the powdered sugar and peanut butter.  

Gently blend the powdered sugar into the tofu and peanut butter until smooth.  

The plant milk in the mixing bowl with the tofu, peanut butter, powdered sugar, and vanilla extract.

Now pour in the coconut cream and vanilla extract.

The finished vegan peanut butter pie filling.

Blend that until smooth and your vegan peanut butter pie filling is complete.  

The peanut butter pie filling in the graham cracker crust.

Divide the pie filling in half and pour into the pie crusts.  Remember this recipe makes two pies.  I usually freeze one for later. 

The ganache spread over the top of the pie.

Now gently pour the ganache over the pies and spread across the top with the back of a spoon.  

Top with the chopped peanuts and place in the freezer for 1 hour or overnight in the fridge.  

A slice of the finished vegan peanut butter pie on a blue plate.


And there you have it a rich and silky peanut butter pie that is 100% plant based!  John throughly enjoyed this Easy Vegan Peanut Butter Recipe and I was so happy I could continue to make one of his all-time favorite desserts.  I know you are going to love it as well so get in the kitchen and give it a try tonight!


And as always...


Happy Reading, Happy Eating, and Happy Living

~The Kitchen Wife~





Yield: 2 Pies
Author: Mandee Pogue
Easy Vegan Peanut Butter Pie Recipe

Easy Vegan Peanut Butter Pie Recipe

This Easy Vegan Peanut Butter Pie Recipe is rich, creamy, everything you want in your peanut butter pie, but without the cream cheese, cool whip, or heavy cream.
Prep time: 10 Mininactive time: 1 HourTotal time: 1 H & 10 M

Ingredients

  • 2 Graham Cracker Crusts
  • 1/2 c Plant Milk
  • 1 c Allergen Free Chocolate Chips
  • 1 16 oz Package of Silken Tofu, drained
  • 1 c Peanut Butter
  • 1 c Powdered Sugar
  • 1 tsp Vanilla Extract
  • 14 oz can of Coconut Cream
  • Chopped Peanuts, to top

Instructions

  1. Place the plant milk and chocolate chips in a sauce pan.  Gently melt the chocolate into the milk, stirring continuously until smooth.  Sit to the side to cool while you assemble your pie.  
  2. Place the silken tofu in a large mixing bowl and beat with a hand mixer until smooth.  
  3. Add the peanut butter and confectioners sugar to the bowl and beat until smooth. 
  4. Add the coconut cream and vanilla extract and beat until smooth. 
  5. Pour the peanut butter pie filling, equally, between the two graham cracker crusts.  
  6. Pour the ganache over the two pies and gently spread across the top with the back of your spoon.  Top with the chopped peanuts. 
  7. Place the pie in the freezer for one hour or in the fridge overnight to set up. 
  8. Serve and Enjoy!

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