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Vegan Peanut Butter Pie Recipe


Vegan Peanut Butter Pie Recipe

Vegan Peanut Butter Chocolate Tart.

© 2009 Ashley Skabar, licensed to About.com, Inc.

Every vegan I know has his or her own peanut butter pie recipe. This recipe is one that has evolved over the years for me and is present at many a potluck and party. Feel free to add extra chocolate!

Makes one 9" round or square pie

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes


  • 1 Recipe Vegan Graham Cracker Crust
  • 2 cups dark dairy-free chocolate chips, divided
  • 18 ounces firm silken tofu
  • 1 1/4 cup creamy peanut butter
  • 3/4 cup white granulated sugar (I prefer unrefined cane sugar)
  • 2 T. maple syrup
  • 2 t. vanilla extract
  • 1/2 t. salt


1. Prepare the Vegan Graham Cracker Crust according to the recipe's instructions in a 9" pie plate or square cake pan. Cool completely.

2. In a double boiler or a stainless steel bowl set over boiling water, melt 1 1/2 cups of the dark dairy-free chocolate. (Alternatively, you can do this in the microwave.) Pour the melted chocolate over the prepared crust, smoothing with a silicone or rubber spatula. Set aside to cool.

3. Meanwhile, make the peanut butter filling. In a blender, process the silken tofu until smooth. Add the peanut butter, sugar, maple syrup, vanilla extract and salt, and process until smooth. Pour the mixture on top of the chocolate-covered crust. Allow the pie to set for 1 hour in the fridge.

4. Melt the remaining dark chocolate in a double boiler or in a stainless steel bowl set over boiling water. Using a fork or knife, swirl the chocolate in the top of the filling. Return the pie to the fridge to chill for at least 2 hours before serving. Serve cold.

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