Vegan Tofu Peanut Butter Pie

Vegan peanut butter pie with chocolate and crushed peanut topping
Peanut butter pie photo by Steven Gorgos / Getty Images
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Yield: 1 pie
Nutrition Facts (per serving)
1048 Calories
63g Fat
100g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1048
% Daily Value*
Total Fat 63g 81%
Saturated Fat 15g 73%
Cholesterol 0mg 0%
Sodium 717mg 31%
Total Carbohydrate 100g 36%
Dietary Fiber 7g 26%
Total Sugars 47g
Protein 30g
Vitamin C 0mg 1%
Calcium 192mg 15%
Iron 5mg 28%
Potassium 677mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy-to-make vegan peanut butter pie is absolutely decadent. It calls for tofu and soy milk, making for a relatively healthy vegan dessert perfect for kids and adults alike. The silken firm tofu is blended along with creamy peanut butter, sugar, soy milk, and vanilla extract and then simply placed in a store-bought pre-baked pie shell and chilled for a couple of hours, meaning this is an ideal make-ahead dessert for almost any occasion.

Silken tofu is not the same as regular tofu as its texture is smoother and more easily crumbled. It is either sold vacuum-packed on the shelves in the Asian food aisle of the supermarket or in the refrigerated section with regular tofu; it does not need to be pressed like regular tofu does, and provides a nice creamy texture to any recipe. Silken tofu comes as soft, firm, and extra-firm; it is best to use silken firm tofu to achieve a good stable texture in the pie.

You can top this peanut butter pie with some crushed peanuts and drizzled melted vegan chocolate, or add pretzels, drizzled chocolate, and extra peanut butter for a rich and gooey treat. Just make sure any extra ingredients are vegan. Since this is a no-bake dessert, it is great to serve in the summer at cookouts and parties, or whenever you don't have a lot of time to prepare something sweet.


  • 16 ounces silken tofu (firm is recommended)

  • 1 cup creamy peanut butter

  • 3/4 cup sugar

  • 2 tablespoons soy milk

  • 2 teaspoons pure vanilla extract

  • 1 (9-inch) pre-baked vegan pie crust

  • Melted vegan chocolate, optional

  • Crushed peanuts, optional

Steps to Make It

  1. Gather the ingredients.

  2. Combine the tofu, peanut butter, sugar, soy milk, and vanilla in a food processor or blender and blend until smooth.

  3. Spoon the mixture into the pie shell, spread evenly, and smooth the top.

  4. Top the pie with melted vegan chocolate and crushed peanuts, if desired.

  5. Refrigerate for at least 2 hours.

  6. Serve and enjoy.

Recipe Variations

  • Instead of a plain pie crust, you can use an Oreo cookie crust, a graham cracker crust, or a granola crust.
  • To make the pie similar to a peanut butter cup, cover the entire top with a layer of chocolate ganache made with dairy-free chocolate chips and soy or coconut milk.
  • Top the pie with chunks of vegan peanut butter cups and/or vegan peanut butter chips.
  • Sprinkle a layer of crushed pretzels over the top of the chilled pie.


When buying a pie crust, read the ingredients carefully to make sure the crust is vegan; not all store-bought pie shells are dairy- and animal product-free. To be certain, you can make your own vegan pie crust; simply bake for about 10 minutes and let cool completely before filling.

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