Vegan Peanut Butter Pie Recipe

Peanut butter pie recipe

The Spruce / Emily Hawkes

  • Total: 6 hrs
  • Prep: 6 hrs
  • Cook: 0 mins
  • Chill Time: 4 hrs
  • Yield: 10 Servings

This decadent dairy-free and egg-free dessert is excellent for a celebration, especially for peanut butter lovers. Be sure you have at least one day ahead of serving to prepare this pie, as it takes time to chill. Give yourself an extra day if you are making the whipped coconut cream; see note in the recipe instructions.

You can also use prepared vegan whipped cream, which will cut down considerably on prep time. I've had good luck locating vegan whipped cream in natural foods stores and larger grocery stores with an ample vegan/vegetarian section.

Ingredients

  • 1 deep dish vegan pie crust, either homemade or store-bought
  • 1/2 cup vegan chocolate chips
  • 3 (350 g each) packages extra firm silken tofu, drained
  • 2 cups smooth peanut butter
  • 2 cups powdered sugar
  • 3 tablespoons ground chia seeds
  • 1/2 teaspoon salt
  • 1 cup nondairy vegan whipped cream, such as whipped coconut cream (see note in recipe)
  • 1/3 cup crushed roasted peanuts (salted is best)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for peanut butter pie
    The Spruce / Emily Hawkes 
  2. Preheat your oven to 400 F. Bake the pie crust for 10 minutes, then remove it from the oven.

    Bake pie crust
    The Spruce / Emily Hawkes
  3. Evenly sprinkle 1/3 cup of the chocolate chips onto the hot pie crust. Let rest a few seconds and then use the back of a spoon to spread the chocolate in a thin layer all over the crust. Allow the crust to cool completely until the chocolate is hardened. Feel free to place the pie crust in the refrigerator to expedite this step.

    Evenly sprinkle chocolate chips
    The Spruce / Emily Hawkes
  4. In the bowl of a food processor, place the extra firm silken tofu, peanut butter, powdered sugar, chia seeds and salt and blend until smooth, stopping and scraping down the sides of the bowl as needed.

    Whip peanut butter
    The Spruce / Emily Hawkes 
  5. Spread the filling into the prepared pie crust and transfer to the freezer. Cover lightly and chill for 4 hours.

    Spread filling in crust
    The Spruce / Emily Hawkes
  6. After chilling, melt the remaining chocolate in a double boiler or microwave and drizzle lightly over the top of the pie.

    Add chocolate topping
    The Spruce / Emily Hawkes
  7. Garnish with the vegan whipped cream and crushed roasted peanuts. Serve chilled.

    Garnish
    The Spruce / Emily Hawkes