Vegan Peanut Butter Cup Pie

Vegan Peanut Butter Cup Pie! PB Mousse filling, chocolate ganache top and an easy graham crust. SO so creamy and delicious!

If you follow me on Instagram, then you know we were in California last week driving down the coast, hunting redwoods, sipping wine and meeting Billy. It wasn’t all just for fun, although we did have a blast. We were in San Francicsco filming a course all about food blogging! And guess what? It’s going to be available soon and we’ll gush all the details when it’s available.

Just know in the meantime you’ll get lots of face time with John and I via video. Expect crash courses on food photography, monetization, meaningful growth, and finding a niche.  Fair warning, we can be slightly awkward on camera as we’re rather used to the camera being turned the opposite direction (wink).

Vegan Graham Cracker Crust!

What does this have to do with pie? It all comes together. Trust me.

Peanut Butter Mousse Pie Filling

In California we ate some seriously good food. From San Francisco to wine country to Humboldt county, we stuffed ourselves silly.

While on vacation I like to seek out bakeries and try their best offerings. I’ve curbed my everyday sweet tooth quite a bit so when I’m traveling I indulge a bit more.

At Tartine I had one of the best walnut brownies of my life.
At Craftsman and Wolves I had a seriously bangin’ chocolate chip cookie.
At Dandelion we split a chocolate bar that was so complex I almost cried.
At Downtown Bakery I noshed on one of their world famous sticky buns.

But you know what? Of all the sweets I had last week (and there was obviously a lot), I still swoon for this pie. If you’re a chocolate peanut butter lover, you must give this recipe a go!

Peanut Butter Mousse Pie Filling!

It all starts with a creamy peanut butter-tofu filling made light and airy with coconut whipped cream. Pour that over a crispy, sweet graham cracker crust and top it with a vegan chocolate ganache and you’re in straight up vegan paradise.

Vegan Peanut Butter Cup Pie! Creamy mousse filling, chocolate gananche top, 2-ingredient graham cracker crust. SO good! #vegan

This pie is outrageously delicious and a small slice is MEGA satisfying. It’s:

Silky
Creamy
Peanut Buttery
Not too Sweet
Mega Chocolate-y
Reminiscent of a giant PB cup
Slightly crispy from the peanuts and graham cracker crust
And totally irresistible

Fluffy, Creamy Vegan PB CUP Pie! #vegan

I could not trust myself around this pie, so you better believe I was passing it off on any friend within arm’s reach. But the great thing is, you can store this gem in the freezer and then just take a little bite when you’re craving something sweet.

I froze my pie and then about 30 minutes before serving set it out to get ultra creamy. SO good. When you take one bite and your eyes roll into the back of your head, you know it’s a winner. Enjoy!

Vegan Peanut Butter Cup PIE! PB Mousse filling, chocolate ganache top, easy graham cracker crust! So creamy and delicious! #veganPeanut Butter Cup Pie! 8 Ingredients, SUPER delicious, so easy #veganVegan Peanut Butter Cup Pie! Creamy PB Mousse Filling, chocolate ganache top, graham cracker crust. SO delicious!

5.0 from 15 reviews
Vegan Peanut Butter Cup Pie
 
Prep time
Cook time
Total time
 
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.
Author:
Serves: 10
Ingredients
CRUST
  • 1 sleeve graham crackers (or sub similar gluten free cracker/cookie)
  • 4.5 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 (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
CHOCOLATE GANACHE TOPPING
  • 1 cup semisweet dairy-free chocolate chips
  • 1/3 cup non-dairy milk (I used full fat coconut, but almond milk is fine, too)
Instructions
  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, whip your coconut milk 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.
Notes
*Ganache instructions from about.com
Nutrition Information
Serving size: 1 slice Calories: 421 Fat: 27 g Saturated fat: 13 g Carbohydrates: 38 g Sugar: 25 g Sodium: 206 mg Fiber: 3.4 g Protein: 7 g

 

 

 

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Comments

  1. Jess says

    Do you think this can be frozen overnight? I want to make this in advance for my brothers birthday. Wondering if I give it an hour or two to thaw if there will be any drawbacks. Any replies greatly appreciated as I would REALLY like to have a reason to make this gorgeous little pie!

    • Dana Shultz says

      Yes! I actually keep it in the freezer and set it out like 30 minutes before serving. Hope you guys have a nice celebration for your brother! Let me know how it turns out, Jess :D

  2. Evellyn Ramos says

    I want to try this with creamed coconut, I think it tastes better than coconut milk, however the coconut cream is quite hard, if I place it in the fridge over night I think it might get too hard. Have you used coconut cream before? Do you think I can use it at room temp. and it will work here? Thanks

    • Dana Shultz says

      I think you can use coconut cream at room temp. It should stay solidified at any temp since it’s so thick. Hope that helps!

  3. Hannah says

    I brought this pie to a dinner tonight with 6 non-vegans and every single one of them loved it and wanted the recipe! thank you for another successful and inspired recipe!

  4. Banin says

    I suck at cooking but I need to learn something now that Im vegan.
    This is the first recipe I’m trying, hope it turns out well!!
    The filling is already in the freezer waiting for the ganache

  5. Shelby says

    Made this for a party for my boyfriends birthday, he says it’s the best dessert I’ve ever made and everyone raved about it! Seriously delicious, vegans and non-vegans alike can appreciate how great this pie is!

  6. Jennifer C. says

    I have a can of coconut cream from Trader Joe’s. Any idea on how much of it to use in the recipe? Is the whole can too much?

    • Diane says

      I don’t know if this will help but I can tell you how I did it. I put my can of coconut milk in the fridge overnight, upside down. Then when I opened the can right side up, all of the fat congealed and stuck to the lid of the can. I scraped the fat part into the blender using a butter knife and drained the rest of the cold coconut milk through a sieve to get any floating coconut fat chunks. I saved the liquid part of the coconut milk in a container maybe to put in smoothies or something else. The bottom line is that I only used the fat that congealed in the coconut milk, not the liquid part and my pie came out really good.

  7. Diane says

    This recipe is genius! I had never made a dessert with tofu before and I terrified that this would not turn out as pictured. I was delighted with how easy, delicious and pretty this turned out. My best friend is vegan and I made this for her birthday, both her and my non-vegan friends went nuts (no pun intended) over this recipe. I substituted a Keebler Graham Ready Crust instead of making my own crust and I didn’t whip the coconut milk fat into whipped cream, I just drained the coconut milk and dumped the fat part into the Magic Bullet with all of the other ingredients for the filling and the pie was still a creamy dream. Dana, this is a home run and I now have confidence using tofu in desserts! Thanks!!!

  8. Lily bryans says

    This looks amazing! I don’t like tofu, is there a different ingredient I can use instead? Like cream cheese?

    • Dana Shultz says

      Sure! You should be able to sub it in 1:1. If it’s too thick, add a little milk of choice to thin.

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