Vegan Peanut Butter Cup Pie

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Vegan Peanut Butter Cup Pie with a few slices removed to reveal the creamy filling

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 Francisco 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 me 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).

Making vegan graham cracker crust in the food processor

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

Blender with freshly blended 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!

Using a wooden spoon to stir 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.

Plates and pie dish with Vegan Peanut Butter Cup Pie

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

Silky
Creamy
Peanut buttery
Not too sweet
Mega chocolaty
Reminiscent of a giant PB cup
Slightly crispy from the peanuts and graham cracker crust
& Totally irresistible

Close up shot of the fluffy Vegan Peanut Butter Cup Pie filling with a chocolate ganache top

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!

Pie pan of delicious Vegan Peanut Butter Cup Pie with a mousse filling
Slice of Peanut Butter Cup Pie with a mousse filling, graham cracker crust, and ganache top
Pie pan with delicious Vegan Peanut Butter Cup pie

Vegan Peanut Butter Cup Pie

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 Minimalist Baker
Print
Vegan Peanut Butter Cup Pie in a pie pan with a couple slices removed
4.72 from 129 votes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 10 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? 2-3 Days

Ingredients

CRUST

  • 1 sleeve graham crackers (or sub similar gluten-free cracker/cookie)
  • 4 1/2 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 full-fat coconut milk OR coconut cream (1 can yields ~1 3/4 cups // chilled overnight // no shaking the can- you want the cream and liquid to remain separate)

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

  • Preheat oven to 375 degrees F (190 C) and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches // as original recipe is written).
  • 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.
  • Add to greased pie pan and press down with your fingers to flatten. You can lay 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.
  • 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.
  • Next, scoop out the cream of your 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.
  • Fold the peanut butter-tofu mixture into the whipped cream.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 is a rough estimate.

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 421 Carbohydrates: 38 g Protein: 7 g Fat: 27 g Saturated Fat: 13 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 206 mg Fiber: 3.4 g Sugar: 25 g

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  1. Debi T says

    How much is a “sleeve” of graham crackers? If we make our own graham crackers, they don’t come in a sleeve. Your graham cracker recipe looks amazing!

  2. Mabel says

    I made this as individual cup desserts. It tastes nice. I was sceptical that it would have a strong tofu flavour, but the peanut butter-coconut cream combination evened it out. I couldn’t find graham crackers, so I made a simple crust with some leftover plain biscuits and finished it with the chocolate ganache and crushed pistachios on top.

  3. Laurie C. says

    This is SO. SO. WONDERFUL! I used a metal 8.5″ pan, and so it DID make extra filling, which was great because then I got to eat it like peanut butter PUDDING! Next time I might omit the coconut cream – I like it REALLY peanut-buttery. It was a huge hit at Thanksgiving, even my tofu-hating husband admitted it was very good. I did wind up freezing it and taking out of the freezer half an hour before serving. Perfect slices!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you SO much for the lovely review, Laurie! We’re so glad you and your husband enjoyed it! xo

  4. Riley says

    How much salt should be added if nut butter is not salted? I made this with firm tofu and kraft salted natural peanut butter and it was delicious but I would like to try making it with sunflower seed butter so that family members with nut allergies can enjoy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Thanks so much for sharing! We suggest adding the salt to taste, it shouldn’t need too much. Hope this helps!

  5. Jessie says

    Love this pie! But have always wondered— what exactly does 1 sleeve of graham crackers mean? Depending on the brand that greatly changes the amount. Would appreciate an alternate measurement to help ensure success :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Jessie! This is a slightly older recipe and we will definitely add it to our list of recipes to review. Glad you enjoyed!

  6. Chloe says

    I have made this a few times and it is phenomenal. I have been buying refrigerated silken tofu and pressing all of the water out of it. Next time I will try the firm silken from the intl food aisle now that I have read reviews. I also have found more success with using cool whip from the freezer section rather than making some with coconut cream. Adding maybe third of a container or so until I like the flavor and consistency of the pie. Thank you for this so simple, and so much flavor!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the great review and for sharing your experience, Chloe. We’re so glad you enjoy this recipe!

  7. Robin says

    I’ve made this a couple times and I just wanted to add my rating! :) This is probably my favorite pie in the world. A few times, I have taken a short cut and used a pre-made, gluten-free graham cracker crust. I’d recommend doing that if you’re short on time but still want to enjoy this amazingness!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel! You could try it, but baking does help the crust hold together when you cut it, as well as keeping it from getting too soggy from the filling. Let us know how it goes if you give it a go!

  8. Heeju says

    Thank you for the wonderful recipe.
    By any chance, would it work if I use this pie-filling with peanut butter and tofu, as a frosting for the cake?
    For example, instead of freezing for 30mins, would it be firm as frosting if I put it in the fridge for one or two days?

    Or,
    Would it be too oily if put some coconut oil to make it more firm?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heeju, we’re so glad you enjoy it! We aren’t sure it would be quite firm enough as coconut whipped cream is prone to melting. Coconut oil might help if it’s kept chilled, but once at room temperature it will melt even more. The only thing we can think of would be to try adding powdered sugar instead of the maple or agave so it’s thicker. Let us know if you do some experimenting!

  9. Lisa R Sewell says

    Question on the tofu – you say firm, silken… Am I using firm tofu or silken (softer) tofu. Or are you saying Silken is the brand and the tofu is the firm, not soft version??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, if you can’t find firm silken, you should be able to use any silken tofu. Hope that helps!

      • Lisa Rene Sewell says

        So firm, not the softest texture (which I’ve seen on tofu containers called “silken”) . That’s why I’m seeking clarification. ? Just want to get it right the first go around! Can’t wait to try it tomorrow

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Lisa, It should not be the firm tofu you find in a block in the refrigerated section. It is usually in a box in the international aisle. As long as it says silken on it, it should work. Silken is not the brand name, but the type of tofu. Does that make more sense?

          • Liz says

            I made this today and as the recipe said used 1 3/4 cup of coconut cream. Lost all the peanut butter flavor which was too bad. Would be great to modify the recipe to know how much cream to put in as the fat portion from a can of coconut milk would never equal 1.75 cups I realize now. Is it actually supposed to be about a half cup?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Liz! A chilled can of full fat coconut milk will usually yield ~1 cup of solid coconut cream, which is best here!

    • Amanda says

      I can not stop making this pie! I really need to stop, but it’s so good. I know it says you can use almond milk for the ganach, but it really needs to be thicker like coconut milk/ cream. And coconut cream is a must for the filling. I’ve tried it with various milks and coconut cream is far superior in taste and texture.

  10. Jennifer says

    We are planning to make this this weekend and I can not find organic silken firm tofu. Is it ok to use regular organic firm tofu or is it better to use organic Silken tofu? I can find regular silken firm tofu but I really prefer to eat organic soy products. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it should but I haven’t tried it that way! Let us know how it goes! Perhaps test a small amount first?

  11. ME says

    I made this yesterday and it was very rich and satisfying even for non vegetarians. I used twice the peanut butter b/c I could taste too much coconut and it really made it good. I used the entire package of pamela’s gluten free honey graham crackers. What I had trouble with was the coconut cream – I ended up buying Trader Joe’s coconut cream instead of milk. So without measurements I may have used too much hence the reason for adding more peanut butter. Also I misread the directions and blended the tofu and coconut cream all together. it was still great. Maybe not as fluffy. I did add the sprinkle of vanilla and powder sugar where suggested. Used honey as my sweetner elsewhere. And crumbled roasted peanuts on top. Also for ease on making the granache – just mircowave the chocolate and milk together and stir. Then I pour onto center of pie and turn the pan each way to get to the ends – very easy. It starts to freeze and harden on the pie right out of freezer. Also I cheated and used real butter in crust which makes it extra good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience! Trader Joe’s reformulated their coconut cream and we find it tends to be oily instead of creamy. You can find our favorite brands here.

  12. Kaitlyn says

    Delicious. I might add a pinch of salt in the crust next time. I added the co cream straight to the vitamix and it still set well with a lovely texture! Will definitely make again.

  13. Fiona says

    I don’t understand all the reviews; I personally thought this was pretty ho-hum and wouldn’t make again. Also a little labor-intensive. I do tend to be disappointed by vegan desserts in general though, so I may just be pickier than others.

  14. Mikaela says

    This recipe is so shockingly good…I have made twice.

    The first time I followed to a T. It was great but I had some trouble with the coco whip staying lumpy and not mixing in perfectly…

    The second time I just slightly melted the solids from the coconut milk and threw it in the vita mix with the other ingredients….It was perfect!!!! Fluffy, creamy, and set perfect. Plus, less dishes and one less step! Whoop!

    Thank youuuuu for this gem.

    For all you non vegans looking at this recipe… I am a non vegan (although I don’t eat many animal products) that is dairy free for my little one while breastfeeding. I rarely used to make dairy free desserts bc I figured that was my time to splurge. YOU WILL NOT MISS BUTTER OR CREAM IN THIS PIE. If you are a non tofu fan, YOU CANT TASTE IT. It is a game changer…just do yourself a favor and forget your New Years resolution to ditch sweets. Practice some self care and make this now!

  15. Antonio says

    I need urgent help! Full fat coconut milk is what? Condensed ? Evaporated ? Or just regular coconut milk in a can? Or coconut milk that comes from the fridge section? I am having hard time here and Christmas is tomorrow

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It should be fine, but I’d definitely try to put it in a cooler and I’d freeze it the night before. It does best chilled!

  16. Kathy Abad says

    This turned out really well. I used a gluten-free graham cracker crust and followed the rest of the recipe except I did a little bit less maple. Was an excellent recipe I highly recommend it to anybody. Doesn’t “taste”gluten-free or dairy free so the rest of my family had no idea. This is definitely a keeper.

  17. Alicia says

    I have made this twice in the last 3 weeks! The first time I wasn’t able to find graham crackers without honey so I used biscoff cookies and it was soil good I did the same for the second. The filling is so simple but so flavorful. Thank you! A definite keep and repeat!

  18. Ariane says

    This was absolutely delicious! very easy to make, I actually omitted the coconut milk I just mixed the silken tofu with peanut butter (which I added a little bit more) and added a few tablespoons of maple syrup and a tsp of coconut sugar. Will be making again!

  19. Patricia says

    I made this yesterday for Father’s Day lunch. I have never made a sweet with tofu before so didn’t know what to expect, but we were all blown away! So easy and tasted amazing. The best dessert I have made in a long time. My partner couldn’t believe it was vegan. I have put the left overs in the freezer to enjoy in the weeks to come. Thanks again for another successful recipe, can’t wait to make it again for the extended family and friends once our lockdown is over….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Patricia. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  20. Valentina says

    Wow, this is by far one of the best and most delicious deserts I have made in awhile! My partner, who is only recently vegan, could not believe that this is dairy free. I was pleasantly shocked that I could not taste the tofu at all. This desert will be one of my ” to go to’s” for company or treats. Thank you for a wonderful recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you both enjoyed it, Valentina! Thanks so much for sharing!

  21. Melissa says

    Made it. Damn delicious. I ran out of chocolate chips so I had to improvise with cocoa powder and agave. Super rich and yummy. I love your recipes. My children are finally eating my food again! Thank you Minimalist Baker.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Melissa! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  22. kaye herbert says

    My friend made this for my birthday with a nut crust and it was AMAZING!! I am going to make it for my family now. Thanks!

  23. McBain says

    This was very easy to make and turned out great. I used dark chocolate chips instead of the normal cooking semi sweet chocolate chips. I plan on making this again but I might try a walnut pie crust.

  24. Cat says

    I have Graham cracker crumbs in a bag. One sleeve of graham crackers makes up approximately how many cups once broken down?

  25. Amanda S says

    This recipe didn’t go quite as expected. It required extra peanut butter and some freezing. But my goodness it was good! Thank you!

        • Kate says

          I have made this with So Delicious CocoWhip several times (because I am laaaazy) and it works perfectly. The first time I made it, I did the whole chilled coconut milk thing, but then CocoWhip came out in 2015 and I’ve used that ever since.

  26. Val says

    Omg my fav peanut butter chocolate recipe yet!! I put almond butter instead and used some coconut cream to mix in with the chocolate instead of milk. Also, I used vanilla wafers for the crust instead of graham crackers. I’m OBSESSED with how it turned out, creamy, sweet, perfect.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Val. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Melissa. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. Emilie says

    Hi Dana. Could you clarify the quantity of *coconut cream* this recipe calls for? Whatever quantity would be in a 14oz can of full fat coconut milk? Or 14oz of coconut cream (from possibly 2 cans of full fat coconut milk if I can’t find canned coconut cream). Thanks!

  28. Julie Erickson says

    This pie was so good! For the ganache, I used the water leftover in the the coconut cream can instead of almond milk. Don’t forget to oil your pan! I will make this easy and delicious recipe again.

    • Ema says

      Hi!
      With vegan recipes I often wonder whether i can substitute vegan butter with margerine? Would that work for this pie?
      Made this pie already with coconut oil by the way, although didn’t use the coconut cream because I used a wrong brand of coconut milk and it just did not whit. Was stil amazing though, didn’t look as fabolous, but my friends loved it anyway!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Ema, Thanks for sharing! We haven’t experimented with margarine, but it might work.

  29. Michelle R says

    I needed a last minute chocolate dessert recipe for thanksgiving this year, so made this pie in a extra pie crust. It was a bigger hit than the pumpkin pie. I used an extra 2 T of peanut butter and 1 T of peanut butter powder, and subbed a container of so delicious coco whip after my coconut cream separated in a failed whip attempt. Very easy recipe, simple ingredients and fast to pull together. Thanks for sharing and highly recommend.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wow! Thanks for sharing, Michelle! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  30. Jennifer says

    Hi there!
    I was wondering if I pre make this the day before it will be okay to rest in the freezer overnight? If not, how long do you recomend to freeze before it is taken out to serve?

  31. Lucy Anne says

    Hi! Do you think this would work in a pie crust? I’m contemplating making up some dough, baking it then filling it with all this goodness!

  32. Izzy says

    Hi! This was my go-to dessert about 5 years ago, and I’m looking to revisit it after raving on and on to my boyfriend about it. I’d love for them to try this, the only issue is they have a severe peanut allergy. Has anyone had any success with an alternate to PB, perhaps with almond or macadamia filling?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Izzy, we haven’t tried this with other nuts, but we think almond butter might work. Let us know if you give it a try!

  33. Monica says

    I made this for my fiancé’s birthday and everyone loved it!! I now have made it 4 times because its so freaking delicious!! We are currently obsessed with it!

  34. Maayan says

    I followed the instruction exactly as you decribed.
    And it’s soooo amazing!!!!!
    Beautiful, reach and creamy.
    Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Maayan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  35. Kerstin says

    I used the recipe for the crust to make your cheesecake but I just couldn’t figure out how much one sleeve of Graham crackers is… So I used a whole pack which is about 400g here in France and it was too much. So I added more coconut oil. The crust was super tasty but I guess half or two thirds of a pack would have been enough since it was a super thick crust in the end.

  36. Kelly says

    I made this recently and it was delicious…..however it was like peanut butter soup lol. My cream never whipped therefore I didn’t get the correct consistency. I followed the directions but something went wrong. I left it in the freezer and it turned into amazing ice cream. So it was a win!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, we’re glad you were able to salvage it! It sounds like something went wrong with your coconut whipped cream- perhaps the brand of coconut milk was not ideal. Our tutorial on How to Make Coconut Whipped Cream should help with troubleshooting.

  37. Lilly says

    Hi!
    I want to make this with cashew cream. Do you think it will be the same amount as the tofu (in substitution)?
    Thanks!

  38. Tastingtasche says

    As I think some people reluctant to use soy I’d like to share my experience with replacing it with chickpeas.
    I used the same amount of chickpeas as silken tofu in the recipe (for me it was 340g). I put them in the blender first and blended as much as possible without liquid, then added the other ingredients.
    I had to add about 1/2 cup more peanut butter because the flavour was not very peanutbutter-y to me. Also I could not whip the coconut cream, mine was just a hard block on top of the liquid in the can. I ended up just blending it a little flufflyer with some of the chickpea-peanut-mix and then mixed the rest together.
    I put it in the freezer and put it out the 2nd day and took it to my fam – after about 2h it was still quite hard to cut, especially the chocolate layer which remained hard when after 3h the peanutcream-part had a nice conistency. I would use more plant milk next time for the chocolate top to make it more ganache-style.
    Also I used gf Schär “Spekulatius” cookies for the crumb base and it worked out fine.
    The taste was really good! My friend who gave me the recipe did it with regular instead silken tofu and some cuisine instead of coconut cream and stored it in the fridge – it was a quite runny experience! But the taste was somewhat better!
    I belief it really depends on the ingredients here – the cookies used for the crumb base, the brand of peanut butter and also the coconut cream part as well as the chocolate used really makes a difference here!

    Thank you very much for the recipe Dana! I was quite happy with the result and will definitely try it again! & sorry for the wall of text haha hopefully this will be helpful for anyone
    (and btw, 4of 5 stars just bc I think it does better with 1 full cup or more peanutbutter instead of just 1/2 and the coconut cream part did not work for me at all as instruced)

  39. Chrissy Lake says

    You are not lying about this recipe it’s amazing! Only modification was that I used dark choc chips since that’s what I had. Everyone loved it and swooned over it, so surprised that it was vegan. Thanks!

  40. Jessa says

    I just made this today and really was impressed with how easy and delicious it was! I ended up adding more peanut butter and agave for personal preference as well as an overly ripe banana I had lying around. So good. I will definitely make again, thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but it might work! It also might help to blend the vegan cream cheese with some soaked and drained cashews. If you give it a try, we would love to hear how it goes!

      • Kara J says

        I made this for my brother’s birthday. I substituted tofu for mashed bananas (same weight to weight ratio, used 4 bananas). I finished and froze it, 3 hours later after applying the ganache it was still super soft, could this have been because I didn’t use tofu or maybe the crust needed to be cooled down more?
        Do you keep this in the freezer to store it or fridge? Kind of scared of it being too liquidy for future consumption so I’m keeping it in the freezer just in case.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, perhaps? I haven’t tested that substitution so that may have been the issue. It is a semi loose filling, but it shouldn’t be liquidy!

  41. Alyce says

    I have made this pie a few times. I recently used gluten free graham crackers. Every time I make it I add WAY more peanut butter and maple syrup. Probably twice as much. I find the tofu flavor really strong with the ratios provided. But other than that, the concept is great. Thanks!

  42. Timothy Snyder says

    I am interested in making this, for the gluten free aspect, and for my vegan friends.
    Can it be made with 80 to 90% Dark Chocolate and do I need to make any adjustments?

  43. Sarah says

    This is probably the best pie I have ever made & definitely the most-loved. I made it on Thanksgiving for a group where I was the only vegan and everyone absolutely loved it and went back for seconds and thirds. As noted in other comments, it needs quite a bit more peanut butter than called for (at least 1/4 cup) to cover the taste of the silken tofu (and I definitely only used 12 oz. of tofu). I just kept tasting the filling and adding more peanut butter until it was perfect. Also, I added the coconut whipped cream in bit by bit, (instead of folding all of the peanut butter mixture into it) tasting as I went, and only ended up using about half of what was called for. I didn’t want the coconut taste to be stronger than the peanut butter. The crust & ganache were both easy to make and didn’t need any modifications. I think as long as you taste the filling as you go, it will turn out amazing!!

  44. Kat says

    I made this today in 12 separate tarts — or mini-pies. It was a lot of work. I do not like the taste. It’s barely sweet and you can barely taste the peanut butter. I would not make this again.

  45. Holli says

    This pie is an absolute family favorite! We now are on notice by the entire family-(vegan and not) that it better be at EVERY holiday from now until the end of time! It’s amazing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Holly! So glad you enjoyed it. Next time would you mind leaving a rating with your review?! It’s super helpful for us and other readers. xo!

  46. Jessica S says

    I want to make this recipe but I cannot find silken tofu at the store. Can I use Tofutti Vegan Sour Cream in place if this? TIA!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’ve had the most success using a food processor but if you try using your ninja blender, report back on how it goes. Good luck!

  47. Kim Williamson says

    This is an awesome recipe. I took this to a dinner party last night and after eating a huge meal, everyone still gobbled this up, and most didn’t even know it was vegan.

    I would consider making the chocolate layer even thinner, but it is delicious as is. Thank you! This will be in my regular rotation. Delicious!!

  48. mishka says

    Hi-Just to be 100% clear, how long does this need to set in the freezer? 6 hours? I understand you thaw for 30 minutes before serving, but want to know how long you initial chill/set it for. Thank you sooo much! :)

  49. Melana says

    Was so excited to try this recipe and could easily see this becoming a go to for parties, holidays to bring a vegan/gf option that all will enjoy! However, I’ve just tried it for the first time and wondering if anyone has had issues with the tofu taste being rather strong. I used whole foods brand PB and am wondering if the trader joes brand has a stronger PB flavor. I did add a little extra agave and salt and it didn’t seem to change the tofu intensity. Advice welcome! I’d love this to work out!

  50. Jennifer says

    This is such a rich and decadent dessert, every time I make this it gets nothing but rave reviews!! You can taste the coconut creme, so I have substituted frozen vegan whipped topping in a tub, and also the kosher stuff from the freezer section that is vegan. Works great!! Just add a little less agave to even out the sweetness! I make this at least twice a year, Father’s day and my dad’s birthday, it’s his fave!! Thank you for such a great dessert recipe!!!

  51. Serena says

    This doesn’t taste like peanut butter at ALL. The taste of the coconut cream is very strong and overpowers everything else. I would definitely not call this a ‘peanut butter cup’ pie.
    For whipped cream, I always put my whisk and bowl in the freezer at least 15 minutes before, and never had any problems.
    For the crust I used McVitie’s digestives and it turned out well – a sleeve was definitely way too much though.

  52. Lena says

    As we don’t have graham crackers in Germany I am wondering- how much is a sleeve? How many grams or cups? Would love your help on this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lena! I think it’s about 1 3/4 cups ground – I found about 12 graham crackers. Good luck!

  53. katie says

    I made this! With quite a few alterations. I used a deep dish cake pan, so double downed on the graham crackers and added honey and applesauce to bind. Took a little longer to bake firm, but naturally sweet and perfect.

    My coconut cream froze. In a panic, I threw in an extra package (16oz, which I originally started with) of tofu. I used 1/4 cup PB but it wasn’t enough for the size of my pie. Added in 4 extra table spoons and six servings of powdered peanut butter. I used 2tbs of agave, 1tbs of honey, 2tbs organic cane sugar and stevia (my boys like it sweet).

    I used the recipe for the ganache but had SO MUCH. I laid it on thick – luckily my pie was huge.

    This is going to be an extravagant Father’s Day Dessert!

  54. Dale says

    I have am making all deserts for my daughter’s wedding my daughter is vegetarian and I am vegan so are several guests, I’m trying to make ahead and freeze everything has anyone froze this and then served do you think it would be okay.
    Looks so delicious.

  55. Dominique G says

    I am a bit late to the party. I made this for my family over the weekend. So delicious! I did put my can of coconut creme in the fridge without issue. I used the liquid portion in the ganache and then lightly drizzled the mixture on top. I also used chocolate grahams the crust. Not a fan of chocolate here (I’m weird, I know) so these two changes allowed the peanut butter cup flavor without the extra chocolate taste. Love this recipe!!!

  56. Anne says

    I’m really shocked at all these positive comments.
    I’ve made most of the things on your blog and have loved them. But this turned out so oily that it really wasn’t eadible. First time in a long time that I threw something right in the trash – such a waste. Perhaps significantly less coconut cream would have made it eadible?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne! We’re sorry to hear you didn’t have success. Did you happen to change anything in the recipe?

  57. Victoria says

    Made this on Saturday– absolutely delicious and not too sweet. However, it did take my pie MUCH longer to set in the freezer– after several hours it was still soft/pudding like and not able to be served unless I was going for a dirt cup pudding feel. That said, I left it in the freezer overnight and then put in the fridge to thaw and it was perfect consistency around dinner time that next day. Tasted amazing at any state :)

      • Melana says

        How much would you recommend subbing? I tried with the Tofu and found the taste really overpowering. I’d like to try something with a more neutral flavor like the cashews. THanks!

  58. Sarah says

    I’ve made this recipe several times and I LOVE it! However, it doesn’t save well for me. I find that the filling crystallizes if I leave it in the freezer overnight. Any suggestions?

  59. Michelle says

    Can you substitute So Delicious brand dairy free CoCowhip for the whipped coconut cream? If yes is it 1:1? I am anxious to try this recipe. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle! We haven’t tried using it in this recipe, but another reader had success with it, using the whole container!

  60. TJ says

    Great recipe! I brought it to a work party for my vegan coworkers but even non-vegans enjoyed it. I did everything as recommended and thought it tasted great. However, when I make this again I will adjust a few things.

    I will likely double the amount of peanut butter for more flavor. I also will try adding more coconut oil to my crust, or just try a different crust all together – it was very crumbly and half is still in the pan.

    A note for people who say it tastes too “tofu-y.” This recipe calls for 12oz tofu. Near me at least, most silken tofu’s come in 16oz packs. Don’t add the whole thing! Make yourself a smoothie with the extra.

    I did do the final touches on the topping different- i added a PB swirl. I made the ganache as directed (with almond milk, turned out great), then worked very quickly to drizzle some long lines of warm peanut butter on top of the ganache. I used a toothpick to swirl the pb around and it was gorgeous. Its very easy, just move quickly so its swirled before the ganache starts hardening from the cold filling.

  61. Michaela says

    Hi, thank you for your wonderful recipes. I’ve just made the vegan peanut butter cup pie and absolutely love it! It is unlike other vegan cakes, very special. It will be on my top list from now on.

  62. CLA says

    I became vegan 2 years ago and for 6 months was hard especially because I really love deserts. I had bookmarked so many websites with vegan recipes and I can`t wait to try vegan peanut butter cup pie. I will let you know how it goes.

  63. Chi says

    I made the yesterday and took it to a party and it was a hit! It’s so creamy & delicious, and if you’re a fan of peanut butter, this is such a decadent desert. In it’s semi-solid state, it feels like you’re eating a peanut butter cheesecake.

    The recipe as-is tastes like tofu, not peanut-buttery, but from reading other reviewers comments, I noted I’ll need to add more peanut butter to mask the tofu, and I did, along with more salt & maple syrup.

    Slight changes I made was to skip whipping the coconut cream in a cold bowl & folding the peanut butter & tofu mixture. I blended the peanut butter, tofu & coconut cream from the get-go and adjusted the flavor to my liking and it came out perfectly without those extra steps.

    Once again, thank you Dana for such a wonderful recipe. Will most definitely make this again. :)

  64. Emily says

    Hi there! Looks delicious. Do you have a sub for the coconut milk? My daughter’s allergic to tree nuts. Thanks!

  65. Claretta Stofsky says

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  66. Jeneka says

    Hello! Sent hubby to market for ingredients for this and he came back w “sweetened condensed coconut milk” instead of coconut milk or cream. Will this work? We’ll be having this for dessert on Xmas eve! It’s beautiful, thank you for your good work!