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Vegan Peanut Butter Cup Pie

Vegan peanut butter cup no-bake pie with a graham cracker crust and chocolate ganache top! 8 ingredients, simple to prepare, and SO delicious you won't be able to have just 1 slice.

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 10 (slices)
Calories: 421 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

CRUST
  • 1 sleeve 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 melted vegan butter or coconut oil
PIE
  • 12 ounces firm silken tofu (slightly drained and patted dry)
  • 1/2 cup creamy salted natural peanut butter (see our store-bought peanut butter review here)
  • 1/4 cup agave nectar or maple syrup (or sub honey if not vegan)
  • 1 (14-ounce) can full-fat coconut milk OR coconut cream (1 can yields ~1 3/4 cups // chilled overnight // no shaking the can- you want the cream and liquid to remain separate)
CHOCOLATE GANACHE TOPPING
  • 1 cup semisweet dairy-free chocolate chips
  • 1/3 cup non-dairy milk (I used full-fat canned coconut milk, but almond milk is fine, too)
GARNISH optional
  • Crushed, salted roasted peanuts

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F (190 C) and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold the peanut butter-tofu mixture into the whipped cream.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.

Notes

  • *Most graham crackers are not vegan. However, Nabisco Original Graham Crackers are. You can find them at WalMart and most major grocery stores.*We have homemade vegan + gluten-free graham crackers!*Ganache instructions from about.com*Nutrition information is a rough estimate.

Nutrition Information

Serving 1slice Calories 421 (21%) Carbohydrates 38g (13%) Protein 7g (14%) Fat 27g (42%) Saturated Fat 13g (65%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 206mg (9%) Fiber 3.4g (14%) Sugar 25g (50%)

Nutrition Facts

Serving: 10(slices)

Amount Per Serving

Calories 421

% 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.