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:

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!

4.8 from 21 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.
Recipe type: Dessert
Cuisine: Vegan
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.
*Ganache instructions from
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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  1. Hannah says

    This looks amazing, planning on making it for my anniversary!
    Graham crackers are hard to find in England, so I’ll sub them for vanilla cookies but how many cookies are approx. in a sleeve?

    • Dana Shultz says

      I think 10. But in general you’re looking for 1.5 cups cookie crumbs when processed. Hope that helps! Happy early Anniversary!

    • Dana Shultz says

      Yeah, give it a go! Let me know if you do, Sarah. Everyone could use more peanut butter in their life ;D

  2. says

    Oh my word. That looks like pure heaven in a slice… I’m literally sitting here drinking hot chocolate with peanut butter dissolved in it. Now I’m finding myself staring at it and wishing it would turn into a pie XD

  3. says

    Well, you did again. Definitely drooled as I looked at these pictures and read your description. PB and chocolate has to be one of my favorite combinations, and the PB filling looks like it’s to die for!

  4. says

    Is it wrong to be attracted to a pie? Oh man, does this look good! I love the texture contrast of the crispy crust, pillowy peanut centre, and truffle-y chocolate. And then you topped it off with perfectly roasted crunchy peanuts. I want to marry this masterpiece!

  5. says

    Would you believe I was just staring at a block of tofu in my fridge wondering what to do with it? This seems like the obvious solution to my problem :) Clearly its destiny is to be melded with chocolate and peanut butter!

  6. says

    Oh, I think I just found the perfect recipe for my birthday cake ;-) I wanna throw a vegan brunch for my family this year. But I wanna diguise it as being “regular” food…let’s see if anyone notice that it’s all vegan ;-) Oh and I love, everything chocolate and peanut butter (probably not the only one here, ey?) and I always order chocolate-peanut-butter-ice-cream when out and about…so that’s going to be perfect ;-)

  7. says

    TARTINE – my favorite bakery of all time! I drool over their pastry cookbook I have here at home and ate the best lemon tart there of my life. So glad you got to explore so much beauty on the west coast! And love this post too :)

  8. says

    What have you done?! I don’t know whether to hug you or… steal that pie from you while you’re not looking! But I’m so bummed I missed you guys while you were in SF — boo!! I’ll just have to drown my sorrows in pie.

  9. m0jz3s says

    silly question.. can you store this pie overnight in a freezer?
    much tnx and the pie looks awesome.

  10. Lara says

    This looks so divine! My birthday’s coming up and now I know exactly what I’m gonna make… :-)
    Thanks Dana, for always creating these amazing treats!

  11. John says

    So if this is a no-bake pie, why do you need to preheat the oven and bake the shell? Baking is baking is baking. Just sayin’

    • Dana Shultz says

      Just sayin’, good point :D The pie crust requires baking but the filling does not! Hope that didn’t cause too much confusion.

      • John says

        No confusion. Just wanted to make sure as I have seen some — mostly raw — vegan that are no bake.

  12. Jerri says

    What brand graham crackers do you use? I can’t seem to find any that don’t contain honey.


  13. says

    I am speechless. This appears to be the pie that I have always wanted. Also, I made such a pie many years ago but lost the recipe (it was in an old issue of PETA’s mailed mini-magazines), and this appears to be its perfect, if not better, replacement. Everybody wins. While your pawned yours off, I think that I will keep it to myself ;-) Thanks for sharing this EPIC (and I don’t use this word lightly) delight!

  14. says

    Hmmmm. this pie looks and sounds so delicious! I saved it and will try it as soon I’ll have some silken tofu in the house! Best, Luu

  15. America Macedo says

    I love cooking so . Ive created my own smoked sweet potato with agave shaved cocanut and vegan butter or olive oil. But I love the choclate peanut butter cup.

  16. says

    I wanted to ask if you knew of a great substitute to make this recipe gluten free as well? Could you use chex mix or rice crispies as the crust?? I am trying to think of one myself but have yet to come up with a solution.

    • Dana Shultz says

      I’d recommend a GF cookie first. Otherwise, not sure how a chex mix would work. But it’d be worth a shot!

    • Dana Shultz says

      You could! Or you could do a date-nut crust if you wish. You could also sub something similar to graham crackers, like a vegan cookie. Hope that helps!

  17. says

    This looks amazing. I picked up the ingredients today and will make tomorrow. I’m going to use pretzels for the crust since vegan graham crackers are hard to find. Thanks!

    • Jennifer C. says

      Pretzels! Great idea! I was just trying to figure what to substitute for the graham crackers because I am too lazy to go buy some :)

      • Leslie says

        I’ve made this twice now using pretzels. I added some dates to help hold it together better too.

  18. Brittany says

    Tried making it and it was the MOST difficult and time consuming recipe of my life!! Never doing it ever again. It’s like it’s missing steps, and the coconut milk thing DOES NOT work no matter how many of these troubleshooting things you use. Save your time and make something else.

  19. Dana says

    Hi Dana :)

    I made this cake today, unfortunately the taste of the original Tofu did not go away :(
    I wonder what went wrong…maybe the Tofu you use has a less distinctive taste
    or maybe I would put more peanut butter if i could start over..

    • wildflower says

      Hi Dana, did you use SILKEN tofu? I ask only because sometimes people use regular (firm) tofu in place, and it simply doesn’t work. Silken tofu (softer/creamier texture with more water content) doesn’t taste much like anything, especially when mixed with other flavourful stuff, in this case peanut butter… Or maybe you’re simply sensitive to it in any amount? :)

  20. Maria says

    I loooove this recipe looks so delicious! I will be making this more my husbands bday and the in laws ! The only problem that I usually have with this recipes is that the filling is never enough and I need to double up (maybe my pan is huugee). What size pan are you using? So I can compare the measurements
    Thank you!!

    • Dana Shultz says

      Hmm, maybe your pan is too big. I think mine is on the smaller end – around 7″ or 8″. Next time you could double the filling if you need to!

    • Hannah says

      Maria – I made this last night using a standard size pie dish and found that there are allllmost too much filling, in fact. You definitely won’t have that problem with this recipe!

      • wildflower says

        Duh you asked about tofu, not peanut butter replacement! Sorry about that. Not sure what could work instead of silken tofu. It would have to be something creamy like maybe homemade cashew cream? Don’t really know. Just throwing it out there! :)

  21. Rose says

    This is the most incredible dessert! Definitely one for converting skeptical relatives to veganism :)

  22. 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

  23. 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!

  24. 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!

  25. 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

  26. 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!

  27. 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.

    • Val says

      Did you not see that she gave the EXACT amount to use in the recipe ? Please refer to the recipe for your answer.

  28. 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!!!

  29. 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.

  30. shelley says

    I made the pie using the ingredients suggested, only to get to the whipped cream part to find out I needed powdered sugar or tapioca flower, of which I had neither. Not sure what I am going to do with the tofu, pb mixture now. …

    • Dana Shultz says

      Shelley, I listed that as optional. You really don’t need it, it’s just an extra thing to add if you prefer the filling a little bit sweeter. But the agave or maple syrup in the tofu mixture should provide enough sweetness! Hope that helps.

  31. Jan says

    hi, this recipe looks totally delicious & i want to make it. can you tell me, what is a ‘sleeve’ of graham crackers? in the uk i think we can sub digestive biscuits for the graham crackers but it would help to know an approx quantity! many thanx ~ Jan

    • Dana Shultz says

      Ah, good question! It’s one fourth of the box, which I believe is 14 ounces. The good thing about this recipe is it’s pretty forgiving, so just estimate. You want a semi-moist, but not wet dough. If it looks too wet, add more crushed biscuits. If it’s too dry, add more butter or oil!

      • Jan says

        hi Dana, many thanx for your response. i obviously want the biscuit crumbs to hold together so i’ll experiment! but 14oz is a useful guide as to the amount. i wont rate the recipe until i’ve made it but i feel it’s going to be scrumptious! i’ll report back. thanx again ~ Jan

  32. says

    Yummy! I cannot wait to stop somewhere and have a fully equipped kitchen to be able to make this delicious looking pie, thank you so much for the recipe! :)

  33. Erin M says

    Regarding coconut milk: make sure to blend it VERY WELL. We had a few chunks in our pie when I made this a couple months back. The pie was VERY well received though, by my non-veg relatives.

    I actually think it would be really good without the coconut milk, and a bit less fattening. I’m going to make it sans coconut milk this weekend and see how it turns out! Perhaps a bit creamier, less sturdy, but probably just as good if not better.

  34. says


    Regarding the “1 14-ounce can (~ 1/34 cups) full fat coconut milk OR coconut cream, chilled overnight”, you mean just the creamy part or the full can? This is not clear for me.


  35. Steph says

    Awesome recipe! You guys are so creative! My husband couldn’t even tell it was vegan. The silken tofu mixture is so creamy and perfect. Overall, this pie gives you the satisfaction of eating dessert without the sugar rush or weighing you down after you eat it. I will definitely make this again.

  36. Anna says

    I’m going to try this recipe soon but was wondering if the whole can of coconu milk- liquid and all- could be used in the filling? Thank you!

  37. Rachel says

    I’m so bummed I bombed this one. I couldn’t get the coconut to whip up, and now I see from the comments that I was only meant to use the solids. That would have been super helpful to include in the actual ingredient list or method. I even read the link to the other recipe for the tips. I think this must be why the pie didn’t set after the quoted times in the freezer. The middle was still totally runny when I tried to serve it.

    Secondly, the crust had a weird after taste. Almost fishy? What could cause that? I used Earth Balance sticks that I kept in the freezer, and Nabisco graham crackers.

    Any thoughts? Reluctant to try again. :(

    • Rachel says

      Man. Now I read the full method on the pumpkin recipe and see all the info. I was just scanning for “tips” and just saw those few bullets about shaking the can etc. didn’t realize I was meant to read another full recipe. Oh well. I still love you guys!

    • Dana Shultz says

      That’s so odd! First, sorry to confuse on the coconut. I’ll add that in the recipe higher up. As far as the crust, the fishy taste must’ve been something on your end with stale ingredients or otherwise. Sorry you had trouble! I believe you’re the first one. Hope you give it another try! It really is a winner.

      • Rachel says

        Thanks, Dana. I re-read my copy of the recipe last night to triple check if I missed something. I’d printed it out on 7/24 and see that you’ve clarified it some since then– that one doesn’t say anything about the importance of separating the cream and liquid of the coconut milk. Thanks again. :)

  38. Jess Barker says

    HI! Beautiful recipe, but I’m having trouble with mine setting!!!? Can you add gelatine to assist this process (or agar, to keep it vegan?)???

  39. Kat says


    My freezer is really small — and too small for the pan (unless I put it in the freezer turned on it’s side, which just wont work because it could create a mess!)…. could I put it in the fridge and eat it? how long will it take?

    • Dana Shultz says

      You can put it in the fridge, but it doesn’t set quite as well as it does in the freezer. It will need at least 6 hours to chill completely.

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