Vegan Peanut Butter Cup Pie
User Reviews
4.7
Vegan Peanut Butter Cup Pie
Description
This Vegan Peanut Butter Cup Pie begins with a crust made of crushed graham crackers combined with melted vegan butter or coconut oil, pressed into a pie pan and baked until golden. The filling is prepared by blending firm silken tofu, smooth peanut butter, and a plant-based sweetener until creamy and uniform. This mixture sets the base’s velvety texture and peanut-forward taste.
After chilling or setting the filling, a ganache is made by melting dairy-free chocolate chips with non-dairy milk, often coconut milk, for a thick, smooth topping spread over the pie. Optional crushed roasted salted peanuts can add crunch and garnish. The pie’s layers provide contrasts between crunchy crust, creamy peanut filling, and shiny, rich chocolate topping suitable for sharing or special vegan-friendly desserts.
Choosing vegan graham crackers is necessary for strict vegan diets, and chilling coconut milk overnight before whipping the cream portion from the top ensures the ganache and filling have proper texture. Modifying sweetness and salt levels is possible to suit personal taste, and the recipe provides a plant-based alternative to traditional peanut butter cup desserts.
Ingredients
CRUST
- 1 leeve graham crackers (or sub similar gluten-free cracker/cookie // ensure vegan-friendly* as needed // 1 sleeve yields ~1 cup + 2 Tbsp graham cracker crumbs)
- 4 ½ Tbsp vegan butter melted or coconut oil
PIE
- 12 ounces tofu slightly drained and patted dry, firm silken
- 1/2 cup peanut butter see our store-bought peanut butter review here, creamy salted natural
- 1/4 cup agave nectar or sub honey if not vegan, or maple syrup
- 1 (14-ounce) coconut milk 1 can yields ~1 3/4 cups // chilled overnight // no shaking the can- you want the cream and liquid to remain separate, full-fat, or coconut cream
CHOCOLATE GANACHE TOPPING
- 1 cup chocolate chips semisweet, dairy-free
- 1/3 cup non-dairy milk (I used full-fat canned coconut milk, but almond milk is fine, too)
GARNISH optional
- peanut crushed, salted, roasted
Instructions
- Preheat oven to 375 degrees F (190 C) and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
- Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn’t get ground. Add melted butter or coconut oil and pulse to combine.
- Add to greased pie pan and press down with your fingers to flatten. You can lay a piece of plastic wrap over the top when pressing down to ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
- Add tofu, peanut butter, and maple syrup or agave to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more agave for added sweetness or a pinch of salt if your peanut butter wasn’t very salted.
- Next, scoop out the cream of your coconut milk or cream and whip into whipped cream in a large, chilled mixing bowl. Find trouble-shooting tips here. Optional: sweeten with a little powdered sugar and vanilla.
- Fold the peanut butter-tofu mixture into the whipped cream.
- Pour filling over crust and pop in the freezer to chill. Once it's fairly chilled and slighty firm (about 1 hour), prepare your ganache.
- Add chocolate chips to a bowl and heat your non-dairy milk to a low simmer. Then pour over chocolate chips and don't touch for 5 minutes to allow it to melt. Then stir gently with a spoon or rubber spatula until a smooth ganache forms. If it doesn't quite melt, you can also heat it in the microwave in 10 second increments until smooth and melted.
- Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the ganache will get clumpy if it sets too long.
- Top with crushed, salted roasted peanuts (optional) and pop back in the freezer to set. 20-30 minutes before serving, remove from freezer and serve. Alternatively, you can chill this in the fridge – it is much more delicate to slice and serve, but just as delicious.
- After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.
Notes
- Use vegan-certified graham crackers to maintain the recipe’s vegan status; Nabisco Original Graham Crackers are one option.
- Chill coconut milk overnight without shaking to separate cream, which helps form the ganache.
- Adjust sweeteners like agave or maple syrup to taste depending on preference.
- For the crust, pressing the crumb mixture evenly using plastic wrap results in a uniform base.
- This recipe offers a dairy-free alternative to traditional peanut butter cup pies while preserving texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(slices)
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 421 | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 206mg | 9% |
| Fiber | 3.4g | 14% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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