Vegan Peanut Butter Cup Pie

The baking mood struck me mid work day so I started taking votes from my co workers on what I should make that night. They know this is code for “I’ll bring it in tomorrow” so needless to say they got pretty excited (free food + sugar= happy people).
I have one co worker who is vegan and he always seems to get the short end of the stick. I can’t tell you how many times we’ve gone to team lunches where he’s stuck eating a plate of veggies. And he certainly never gets to partake when people bring donuts and other treats in. Poor guy. I decided I wanted to make something that he too could enjoy. A quick google search led me to Minimalist Baker‘s recipe for a Vegan Peanut Butter Cup Pie. She described it as “Mega Chocolate-y” and “Reminiscent of a giant PB cup.” SOLD. I headed to the grocery store at lunch to get my goods.
In the end this pie turned out AMAZING.  I wanted something that a vegan would appreciate, but a non vegan wouldn’t be turned off by and this hit the nail on the head. My non vegan co workers had NO idea that this had tofu in it (until i told them afterwards and they were shocked!). The tofu makes the filling so creamy- I want to start adding it to other dishes I make!
This dish is perfect to take to a pot luck or any sort of party. Or you can totally make one all for yourself, freeze it, and take a little out when you need a snack!
Prep time
25 mins
Cook time
15 mins
Total time
40 mins

Vegan peanut butter cup no-bake pie with a graham cracker crust and chocolate ganache top!

Serves: 10
  • 1 sleeve graham crackers (or sub similar gluten free cracker/cookie)
  • 4.5 Tbsp melted vegan butter or coconut oil
  • 12 ounces firm silken tofu, slightly drained and patted dry
  • 1/2 cup creamy salted natural peanut butter (I like Trader Joe’s brand)
  • 1/4 cup agave nectar or maple syrup (or sub honey if not vegan)
  • 1 14-ounce can (~ 1/34 cups) full fat coconut milk OR coconut cream, chilled overnight (no shaking the can! You want the cream and liquid to remain separate)
  • 1 cup semisweet dairy-free chocolate chips
  • 1/3 cup non-dairy milk (I used full fat coconut, but almond milk is fine, too)
  1. Preheat oven to 375 degrees F 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 and pulse to combine.
  3. Add to greased pie pan and press down with your fingers to flatten. You can lie 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, 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 our 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, but 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.

2 thoughts on “Vegan Peanut Butter Cup Pie

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