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
4.71 from 111 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. 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!

  2. 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!

  3. 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

  4. 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!

  5. 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

  6. 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!

  7. 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.

  8. Cat says

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

  9. 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!

  10. 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

  11. 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!

  12. 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.

  13. 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

  14. 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?

  15. 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!

  16. 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!

  17. 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!

  18. 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

  19. 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.

  20. 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.

  21. 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!

  22. 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)

  23. 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!

  24. 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!

  25. 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!

  26. 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?

  27. 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!!

  28. 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.

  29. 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!

  30. 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!

  31. 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!!

  32. 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! :)

  33. 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!

  34. 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!!!

  35. 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.

  36. 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!

  37. 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!

  38. 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.

  39. 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!!!

  40. 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?

  41. 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!

  42. 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?

  43. 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!

  44. 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.

  45. 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.

  46. 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.

  47. 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. :)

  48. Emily says

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

  49. Claretta Stofsky says

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  50. 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!

  51. Anna W. says

    Hi, Dana!
    I’ve got nasoya silken tofu. It does’t say anything about its firmness. will it work for the pie?

    Thank You!

  52. Rose says

    How much whipped cream is made from one can of coconut cream? I’m thinking of substituting SO Delicious coconut whipped cream to save a bit of time.

  53. Stephanie says

    Hello!
    I cannot eat Soy product, is there a reason tofu is in the recipe? Is there a substitute you can give me? (it does not have to be vegan)
    Thank you very much!!!
    -Stephanie

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie! Thanks for reaching out. You can use coconut cream or soaked cashews. Hope this helps!

  54. Juli says

    I made this ahead of Thanksgiving, and froze it solid before topping the pie with the chocolate and crushed peanuts. I set it out to thaw for approximately 45 minutes before serving. WOW is all I can say. This pie has every yummy flavor and texture combination; the peanut butter, nuts, and who could forget the chocolate? I cheated and used a pre-made graham cracker crust, but otherwise followed the recipe to the letter. Make this, Now. You’ll thank yourself!

  55. Katrina says

    Does anyone know will this pie travel okay? I want to make it to take with me on thanksgiving but I have about a 2-3hr drive where I’m going…. will it survive the drive out of a fridge or freezer???

  56. Kristen says

    Could you substitute the tofu for 12 oz of soaked cashews instead? Not sure if it would ruin it or be equally as tasty. I have a soy allergy.

      • Kristen Manning says

        I just wanted to follow up to say the 12 oz of soaked cashews worked perfect as a substitute for the 12 oz silken tofu! This recipe is delicious, everyone loved it. Thank you!!

  57. Lindsay says

    Dana, I have made quite a few of your recipes, including this peanut butter cup pie. You need to know that you have a gift. Everything I have made my family and I just eat it right up! Splendid recipes and wonderful site! We’re not even vegan, Thank you thank you thank you!!!

  58. Neha says

    Hi Dana, I currently have my pie on the freezer and it will be there overnight, do you think I should take it out of the way fridge to soften for longer than half an hour before serving, or should it not matter? Am hoping for that creamy consistency in your amazing photos! p.s. Could totally have eaten the filling by the spoonful!

    • Neha says

      Wow, baby brain! What on Earth have I typed above?! What I meant to say is that I have the pie currently setting in the freezer overnight for a lunch tomorrow. Do you think because it has been made the night before, I’ll have to take it out to soften for more than half an hour before serving? Thank you!

  59. TW says

    Hey, what’s a good vegan substitute for Tofu, I’m trying to stay away from that stuff, but this looks awesome, and I want to try it.

  60. Leanne says

    I made the Vegan Peanut Butter Pie for a dinner party a couple days ago. No one would believe it was vegan and made with tofu, it was that good!! I’m not a vegan just very allergic to all dairy, so I’m always looking for dairy-free recipes that everyone will enjoy. I will be trying many more recipes from Dana’s website. I did make 1 change — upped the amount of PB to 3/4 c. and also used crunchy PB. Made it a little harder to fold into the coconut whipped cream but it worked and was quite creamy.
    Next time I want to try it with almond butter, with some crushed toasted almonds on top. Yummy!

  61. Emma Coelho says

    Hey,

    I want to make this but my mum is not the biggest fan of coconut. Is there anything I can use as a substitute for the coconut milk/cream?

    Thanks!

    Emma

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We haven’t tried it but it should work! If you try it let us know how it goes!

  62. Rachelle says

    Looks amazing. One question though, the friend I’m making it for doesn’t like coconut, could I make it without the coconut cream? Kind of like your silk chocolate pie?

  63. Jenn dean says

    This is not vegan with the butter in the crust. What do you substitute to make it a truly vegan recipe? Why call it vegan for thosenof us who are searching?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! It calls for vegan butter, which makes it truly vegan. You could also use coconut oil if you prefer as stated!

  64. Sherri says

    I made this yummy pie this morning and very much appreciate the recipe.

    As other reviewers have noted, I found that I needed to add additional peanut butter and sugar to the filling to make it taste more like a peanut butter dessert than tofu, but I think that overall the recipe is a good one and the pie is delicious and looks fancy enough to serve to guests.

    Will definitely be making this one again over the summer months.

  65. Angel Mae Roa says

    Now I am starting to starve, thanks for sharing this awesome recipe. I’ll be trying this one soon.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I am not sure that would work work well, but if you give it a try, report back on how it went!

      • Ayelet Kessel says

        So this is what happened: yesterday morning I was going to make this for my friend’s birthday, but found out that our mixer AND food proccessor broke (stupid electrical outlet), plus I couldn’t find silken tofu anywhere. So I improvised: I crushed the biscuits with something heavy, added a bit more coconut oil and also a quarter cup of soy milk. For the filling I used the same amount of slightly sweet vegan yogurt, and about half a cup extra peanut butter, and mixed it by hand (without whipping the coconut cream). It came out delicious, but even more surprising – it tasted like a cheesecake!
        Anyway, thanks a lot for the recepie and I’m sure I’ll make it as is one day!

  66. Katie says

    Hi! I chilled my coconut cream for maybe 1-2 days and trying to make the coconut whip and the solidified part is just all crumbly! Do you think that it will improve as the temperature comes up or maybe I got a bad can? I guess I can always wait and see!

    • Katie says

      I just answered my own question! Now, it just doesn’t look like there’s a whole lot there. Hoping it will multiple as I continue to whip! : )

  67. Molly McBride says

    Hi there, I’m a big fan of your blog. I made this for a potluck and it is so freaking delicious. Such a nice texture! I did have a few small issues, though I’m sure they were errors on my part. The flavor of the coconut cream almost overwhelmed the peanut butter flavor (maybe I added too much, I’m not so precise) and my crust stuck to the pie dish. I used a glass dish and greased it, but maybe didn’t do it right? I don’t know enough really to know why it stuck. But it was still really delicious AND easy and I’ll definitely make it again and try your other pie recipes.

    Thanks for sharing your recipes!

  68. Erin S says

    OH MY PIE! I’ve made this twice now and it is delicious! A couple of our friends who had it said it was the BEST pie they had ever had. Not the best “vegan pie” (they’re not vegan) but the BEST PIE EVER! It is easy, its delicious and its an incredible dessert you can serve at home or take to a potluck and will satisfy all, vegan, non-vegan, etc. AMAZING! In fact, don’t feel like you need to make a big deal out of the fact its vegan because unlike many vegan desserts this tastes incredible! You need to try this!

  69. smith says

    I suggest going out and buying coconut whipped cream unless you are a seasoned baker. I accidentally got a few drops of the actual coconut milk into the cream and therefore wasn’t able to make the whipped cream correctly. It maintained the texture of cottage cheese regardless of how long I whipped it. Unfortunately I had to throw the rest of the pie that I already made away.

    • smith says

      Scratch that, I was able to salvage the recipe by using whipped chickpea aquafaba instead of the coconut cream! Never give up hope, even if you’re a beginner baker!

  70. Mary Beckman says

    A good way to expel water from coconut milk can… after chilling the can of coconut milk overnight without tipping can over puncture two holes in the bottom and set in a pint glass that allows space under the can. Take off lid with a can opener and the water leaks out of the bottom into the glass. After the water is emptied take out the cream, voila!

  71. J Mill says

    I have a comment and a question…
    I just found your website and I love it!
    Also, will you be my best friend?
    Thanks! Jennifer!

  72. Jill says

    Wondering how I’d transport these pies without the defrosting? I’ve a wedding in JULY and the bride is requesting vegan pies. Think I could pack it in a cooler with block ice?

  73. Shana says

    Dana I don’t know if I should thank you for this utterly delicious recipe.. Because the danger is that I will actually eat one of these a day! I am stoked at how delicious this is, although I have to confess to using gluten free hobnobs (I’m in the UK and my husband is a coeliac), so I cannot say it was entirely vegan as I also added a bit of butter to the crust. But oh what a creamy dreamy delicious mix and that chocolate ganache topping! I didn’t know I could make these things happen by following a recipe, thank you thank you! I will share it with all my friends, as gems like this should not be kept to oneself!

  74. Mandy says

    “(~ 1/34 cups) full fat coconut milk”

    Do you mean I should have 1 and 3/4 cup full fat coconut milk in the end after separation?

    Thank you! I can’t wait to make this Saturday!

  75. Jyoti says

    I made this with a date and nut crust (I was out of graham crackers). It was delicious and a snap to make! Will definitely be making again. Simple things are the best.

  76. Mel says

    Omg this is so good, I’ve made it twice already. As a recent vegan I’m so surprised how delicious and creamy the tofu makes this recipe!
    For extra yumminess I like to sub in an interesting dark chocolate bar, the coconut ash & banana dark chocolate bar by Vosges is really good melted!

  77. Gustavo Woltmann says

    I want to made this for Valentines Day. Thank you for this article. This pie is absolutely great!

    – Gustavo Woltmann

  78. Rain says

    Made this for a Christmas gathering, and it was a hiiiiiit. I managed to take home a few slices and have missed it ever since I finished it off.

    I did end up using honey (and accidentally adding about half a tablespoon? a tablespoon? more than the recipe called for), because I thought it would work well with the peanut butter flavor, which it did, but I think next time I might go half and half with some homemade golden syrup I have, or some other more neutral sweetener, because the honey flavor was pretty strong. Also had to add about three more tablespoons of peanut butter than the recipe called for to hide the tofu flavor. Also, I tried to use the skimmed coconut milk in the ganache and it was slightly grainy, so I think I want to use something a little fattier next time to make the ganache. Maybe I’ll thin out some more peanut butter with water to make a rich peanut milk? That’ll probably be my lazy go-to so I don’t have to open up another can of coconut milk.

    Either way, darn it, I am going to make this again. It was awesome. And I have more tofu to use up.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rain! I’m glad you hear that it was a hit! Half honey and half homemade golden syrup sounds YUM! Let me know how it goes!
      Happy baking!

  79. Grace says

    I made this in my foods class in highschool. Since i was the only vegan in the class, not many people are open up to the idea of tofu. I didnt tell them it had tofu till after they came back for thirds! Absolutely love it.

  80. Kari says

    OMG
    Like the best ever, ever. I substituted the graham for Oreo crumb base mixed it with melted vegan becel and coconut oil and it was unbelievable. Also made coconut whipped cream from scratch because we couldn’t find it to buy anywhere. I made this for my Vegan daughter but would make it for ANYONE and not tell them it was vegan till they were done!!!

  81. renuka says

    hi Dana,
    We don’t any vegan & GF cookies here in India. and the few GF ones that I have seen / tried are definitely not vegan and definitely yucky!
    Any suggestions on what I could sub the pie crust with?
    p.s- as I read this recipe, I was drooling so much that I took out a bar of chocolate, put a few pieces in a bowl and let it sit in the sun for 10 min (yes, stilll so hot here even in Dec), then added a few blobs of p.B, swirled and ate while I read the rest of the recipe! :-D
    Cannotttt wait to try this pie!! Please let me know a crust substitute soooon!

  82. Cynthia says

    Long-time reader, first time commenting. This pie is amazing! I first made it for a pie contest at work, just to be involved, and ended up nearly winning. Made it again for Thanksgiving dinner and everyone loved it (I’m the only vegan). When mixing the tofu with PB & agave, just taste-test to make sure the tofu flavor is covered up. I probably used more agave & PB than the recipe called for and it turned out just perfect both times. Thanks, Dana, for another great receipe!!

  83. Stephanie says

    I made this for an alternative to the traditional Thanksgiving pies, and unfortunately was pretty disappointed. Even though I added an extra 1/4 cup of peanut butter, there was an overwhelming tofu taste. I will try making this pie again, because this is the first Minimalist Baker recipe I’ve ever been disappointed with. However, I might try subbing half of the tofu with vegan cream cheese or perhaps soaked and blended cashews

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s a surprise! So many people have tried and loved this recipe. Perhaps the brand of tofu you used was off? Or it was bad?

  84. Robin says

    Love your website and food!!! Wondering if you could sub your almond oatmeal crust that I just made for pumpkin pie bars !!! OMG yum!! for this recipe? Any idea of the quantity? I’m guessing if I halved it might be enough.

  85. Joey says

    So, if you accidentally dump an entire pound of tofu into your processor, and add extra peanut butter and maple syrup to compensate, and then get four dud cans of coconut cream and successfully salvage them with a lot of tapioca starch, you end up with… Two huge pies.

    Beautiful!

  86. Kelsey says

    This was so yummy! It really tasted like true creamy pie and didn’t have that “vegan” flavor if that makes sense. I look forward to making this for Thanksgiving for my family!

  87. Monique says

    Whoah. Whoahhhhh. I made this pie last night, and I never got to see what it is like fully set because as soon as the ganache had hardened I took a taste and then me and my boyfriend just dove right in. We dished up then sat down to watch a movie and by the time the commercials were over he was back in the kitchen, dishing up his 3rd slice. Seriously. 3rd. And he didn’t stop there either. And get this, he isn’t vegan, and he barely even likes peanut butter. Seriously!! We freaking devoured it! So so good!! I am gonna make it again asap. It is the perfect amount of chocolate peanutty goodness, and not too sweet. Too many desserts make me sick they are so sugary, this one is at the perfect level. Delicious! LOVE IT!! Thank you!

  88. Jenny says

    I made this tonight and it is so good. I used honey & a bit of molasses to sweeten and I used to liquid from the coconut cream to make the chocolate. This pie is delicious!

  89. Priya says

    Made this pie for my birthday, and it’s so so good!!! This is going in my rotation. All the parts are simple and cracktacularly delicious, and to my surprise my favorite part was the pb filling. Thank you for sharing a recipe that’s clearly tried and tested!!

    I made a couple little changes… I found I needed to bump up the quantity of pb slightly to completely mask the flavor of the tofu (the tofu is imperceptible in the finished pie). I used a fresh refrigerated container of Nasoya silken tofu — I think it has a milder flavor than aseptic packs of silken tofu. I was a bit confused about the quantity of coconut cream. If you use a can of coconut milk, you only get at most half a can of whippable cream; but if you use canned coconut cream, you obviously get a vastly larger quantity! I don’t think it matters a great deal, though. I used the cream from a can of coconut milk and had plenty of filling — and I used some of the skimmed coconut milk as my milk in the ganache, which worked great. I also used bars of dark chocolate instead of chocolate chips (I used about half a bar of Green & Black’s 70%, half a bar of Theo 70%) and was thrilled with the flavor. Made quite a bit of ganache, maybe even a touch too much. What can I say, the pb filling is awesome!

    One other note: I made this pie last night and stored it in the freezer — it took about an hour at room temp before it was sliceable but still frozen (and the filling was delicious but had a bit of granita grittiness). I plan to make this pie again for Thanksgiving. I’m going to make it in advance, store it in the freezer, and thaw it overnight in the fridge for the perfect texture.

  90. Anita says

    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)

    is that supposed to be 1 and 3/4 cups? or do u really mean like .5 a tbsp is all I need?

  91. Danna says

    Hi Dana,
    I’m in tel aviv and we don’t have graham crackers here. I think petite beurres are the most similar but how much more or less would a sleeve be? Can’t wait to make this it looks amazing!

  92. rachel says

    this is soooooo good! and comes out looking just like the picture. i added extra peanut butter and also added extra sugar to the chocolate and to the coconut cream. oh my gosh, soooo good! i served it as a special birthday cake for my friend who loves pb and chocolate. thank you so much! :)

  93. Fatima says

    Hi. I have made this pie a few times and it has always came out delicious. BUT… I have always wondered; what do you mean by 1/34 cups? :D I am from Finland so we use grams, litres etc. I have always used about 400 grams full fat coconut milk or coconut cream, because I have converted the 14 ounce to grams and it comes out like 390 g or something like that. But when I have tried to convert the 1/34 cups to anything, it just doesn’t sound right. XD Anyways, the pie has always turned out great, so it doesn’t matter if I haven’t had the correct amount of the coconut stuff. :D

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Piper! Soaked, blended cashews would be the best substitute in our opinion! I would use this as a guide! Also, after a quick search, someone had suggested using vegan yogurt with a little cornstarch to thicken it up!? I can’t speak to that last one, but thought it might be worth a try!

      • Julia Schmidt says

        Hi there! About to make this recipe tomorrow. :) For the cashew sub – do you recommend this entire partial recipe to replace the tofu? Or just the 1 1/2 cups raw quick-soaked cashews?

        1 1/2 cups raw cashews (quick-soaked*)
        1 large lemon (juiced // 1 lemon yields ~scant 1/4 cup or 50 ml)
        1/3 cup coconut oil (melted)
        2/3 scant cup full-fat coconut milk (see instructions for note)
        1/2 cup agave nectar or maple syrup (or honey if not vegan)

          • Julia Schmidt says

            Sorry – do you mean that the 1.5 cups raw cashews alone replace the tofu?

            Or are you saying that the cashews, the lemon, the coconut oil (melted), the full-fat coconut milk, and agave nectar all together replace the tofu?

            I think my confusion is around whether all of those sub for just the tofu, or if the recipe all together changes and the second option is the new list of ingredients for the pie.

          • Julia Schmidt says

            Right but which option would replace the tofu?
            The cashews alone = the tofu?
            OR
            the cashews, the lemon, the coconut oil (melted), the full-fat coconut milk, and agave nectar all together = the tofu?
            Thanks!

  94. Jonathan says

    This is definitely a crowd pleaser! Just make sure you chill this in the freezer overnight. I served this to company a couple of hours after making it and the filling was still a bit runny. Still delicious though and no one seemed to mind. :)

  95. Kayla says

    I’ve made this, and it was delicious! I substituted the peanut butter with Trader Joe’s sunflower butter (and cut down the sugar) for my friend who’s peanut free, and it turned out amazing as well.

  96. RunningPathES says

    I modified this significantly. I wanted something a bit denser and without coconut flavor, so I made a double recipe of the tofu filling, skipped the coconut whipped cream entirely, and used a 10 inch premade graham crust (was running short on time!). Chocolate and crushed peanuts on top as pictured. It was truly delicious, but my big caveat is that it needs to be thawed for quite a while if it’s been frozen overnight, because otherwise the filling is very icy. So it’s a difficult balance between firm, easy to cut, and pie-like, or soft and a bit mushy but not icy. When it was thawed it was incredibly, ridiculously delicious, and I couldn’t stop eating it. I will make it again and try to troubleshoot the ice issue. But I will continue to make it without the coconut cream because I prefer the peanut butter and chocolate flavors without coconut.

  97. Maggie says

    This pie looks so wonderful! Do you have any suggestions for something to use in place of the tofu? My husband is allergic to soy.
    Thank you so much! I absolutely love making your recipies!

  98. Hanna says

    I made this pie for my father, because he’s a huge fan of chocolate and peanut butter. I wanted to be able to try it to make sure it was good before I gave it to him, so I made a tiny pie in a ramekin as well.

    I have eaten the ramekin and am now trying very hard to resist the rest of the pie until I give it to him tomorrow.

    This stuff is dangerously good!

  99. Helaine says

    This pie is amazing!! I made it for some friends and felt obligated to leave some of the leftovers with them but secretly I did not want to share. The lightness of the filling paired with the rich ganache is the perfect combination. One question (I did not read through all of the other comments to see if someone asked this), is the filling supposed to hold its shape? I put the pie in the freezer for a couple of hours before serving and the filling was still pretty mushy. It did not take away from the taste one bit but I thought I might have done something wrong.

  100. Becky says

    This pie is amazing ❤️ I made it for my family tonight- they usually are weary of my vegan cooking- so I waited until it was gone to tell them. The response:”hmmm. You should’ve made two!”

  101. Marie says

    COOL TIP, I broke all the rules, but the French Press saved the day!

    Thanks so much for this recipe. A friend of mine cannot have milk, or cream cheese and peanut butter pie is a favorite of hers. I made this recipe and it was a total hit, also it makes me giggle to tell people it has tofu in it. The number of people who “UGH, Don’t like tofu!! GROSS” cracks me up, and the ones who try it in spite of the tofu generally love it. Except my Dad who apparently values being right over eating amazing peanut butter pie.

    One night I wanted to make some for Bible study the following day. Except I forgot the whole, you need to get the coconut milk in advance and refrigerate it.

    I decided to give it a go anyway. I put the coconut milk can in the freeze. I wound up with a big ole mess. It was in the freezer too long, it didn’t separate, and it was confusing because some of the milk froze tricking me into thinking it separated. So I thought, ok, Tapioca flour?! I used a ton of it, and nothing.

    My mom then came up with the genius idea of running all the coconut milk from the cans through our french press! We then could pour all the coconut milk out, and be left with all the solids left in the press. This literally made probably triple the whipped cream that I got the first time I did the recipe correctly.

    I usually wouldn’t come back to comment, but seriously, you must try the French press. You have to shake it around a little because it does get really thick, it’s amazing though!

  102. Stella says

    OMG this is the best cake ever! My flatmate made it for my birthday, and she made it again last week for her own birthday. Even though I had pretty much stopped craving for sweet things (except fruit) for almost two years, this cake was sooo good, and now I like sweets again. Damn you and thank you! :D

  103. Jolene says

    I made this for my boyfriend last night and we nearly died! Talk about ecstasy on a plate! This was absolutely delightful, not too rich, was hard to stop after just one slice! (and we didn’t) haha

  104. Milana says

    Hi Dana ! I had a question about coconut cream, what does it mean in grams ? I’m lost ahaha

    I’d like to make this pie at home, it looks amazing !

  105. Aja says

    Whoa Dana. This peanut butter cup pie gave me hope during the 30 days I tried a vegan diet. This recipe is genius. I have also tried several other recipes on your website. They have all been fantastic. I have forwarded your website to family and friends. For whatever reason, whenever I google in a favorite food of mine and then add vegan your recipes come up. Great job.

    The only thing I struggled with with the recipe was getting the coconut whipped cream together. Maybe I had a bad can. But I found that it didn’t matter that much. It still came out good, although I bought another can to try my hand at it.

    One something new I wanted to share with you is aquafaba. I don’t know if you’ve come across it but it is chickpea brine that when whipped froths and can be used similarly to egg whites. It’s pretty cool and I’ve used it to batter tofu and have added it to waffle recipe. It seems to work well. Just something to share. Keep up the work of love.

  106. Marie-Pier says

    I am such a big BIG fan of your blog!

    I cooked this for a couple of friends who are not vegan… and they simply LOVED it! They kept asking for more until there was nothing left. And then I told them it was vegan… BAM!

  107. ~Heather says

    I made this tonight and loved the ganache topping (twas magic how the chocolate chips melted almost instantly in the hot almond milk) and the crust… but the peanut butter middle lacked peanut butter flavor.

    So I added more peanut butter and THEN drizzled more peanut butter on the fluffy layer. Alas, the coconut cream flavor overpowered the peanut butter. Being non-vegan, I think I’ll try it with regular whipping cream next time and maybe double the peanut butter amount.

  108. Jason says

    Gosh, I got hungry only from looking at your pictures. Great Blog! I am not that good at cooking, as I am a man :D , but I will try to follow your guide and make my own peanut butter cup pie. Probably this will be my first pie!

  109. Nikoletta says

    I am vegetarian but I love vegan options.. just made this one for my family, can’t wait to try it :) Thank you!!

  110. Kelsey says

    Made it with a Newman-O’s crust instead. Used one row and a half. All the Graham crackers at the local Whole Foods had honey, sadly. But, alas, the pie turned out wonderful! A tad bit messy but I will blame that on the lacking of a very sharp knife. I love your recipe, so thank you :)

  111. Kayla P says

    Currently making this pie as I write! Super easy, & incredibly tasty if you’re wanting a simple yet rich pie! Love the hint of coconut & PB, & also how forgiving this recipe is! I didn’t have any agave, honey . . . . so I used organic white sugar with a drop of regular syrup in its place. I also left the coconut milk upside down in the fridge as previously mentioned, & then drained the juice out from the can, & just used the cream for the whipped part that you mix with the PB & mix. For the ganache topping, I used a double boiler to create the topping instead of doing it directly on the stove! Thank you so much, & will definitely be making this often! Merry Christmas!

  112. Meagan says

    This looks amazing! I could have cried just looking at those photos. What graham cracker brand did you buy? I have never found a vegan graham cracker and I’ve been looking for a while because I want s’mores.

  113. Britty says

    How long does this stay good for? I’m making it for Christmas but changing the style. I’m layering the graham cracker crust, then peanut butter filling, then chocolate chips in a small mason jar. I’m leaving the jars in my fridge for a couple of nights before the party and then hanging them put as gifts with peanut butter cookies. If left unfridgerated, do you know how long they’ll last? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can freeze it for up to 1 week in advance! Or keep it in the fridge for 2-3 days in advance. Good luck! Unrefrigerated, only a few hours since the filling will get soft.

  114. Kim says

    I made this pie with just the tofu, peanut butter and agave and it turned out awesome! I’ve done this twice now and each time it tasted great. My husband has declared this our official holiday dessert.

    • Shannon says

      That’s my plan next time. I got too much liquid from the coconut milk and the coconut flavor was too strong for my liking.

  115. Jennifer says

    I’m pretty sure this was the first dessert I ever made from your blog. So so so glad; it’s a delectable mother clucker. That being said, mine never looks as lovely as yours! My chocolate topping always appears grainy :( Any suggestions?

    Of course, the fact that it looks like my four-year-old nephew made it doesn’t stop me from gobbling it down!

  116. Felicia says

    I made this for Thanksgiving dinner and it was a hit! There were a couple things I changed. Because I had a hard time finding vegan graham crackers, I just used vanilla cookies for my crust. I also added half a cup more of peanut butter and used almonds as my topping. This is definitely my favorite pie. Thank you!! Hope your Thanksgiving was well!

  117. Jen says

    Earlier I commented on this pie, suggesting more peanut butter and perhaps more pb would be good but honestly, after it all set up it was simply WONDERFUL! HUGE hit tonight! I will make this often. THANKS!

  118. Jen says

    Just made this pie…be careful to not get any liquid in the cream and once I added the filling to the cream and tasted it I wished for a more peanut buttry flavor, I would add more pb next time and a bit more salt

  119. Mary says

    Is it ok if I put the coconut milk in the freezer for a bit instead of the fridge? I forgot to put it in last night and making it today.

  120. Heather says

    This is my second time making this pie… absolutely delicious! I am currently making it for thanksgiving! My non-vegan friends were raving about it last time! Thank you!

  121. ambika says

    I just made this while on a homework binge and I am *SO* in love with it. You weren’t kidding about the eye-roll. Thank you forever.

  122. Angeline says

    This looks delicious! Do you know if it will work with soft tofu instead of silken? That’s what I have on hand right now.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think so. Silken is definitely softer and smoother. I wouldn’t recommend the other.

    • Angeline says

      Okay, thank you! I found something else to use the soft one with. I usually have silken on hand, I will wait till then to make this!
      PS: I love your recipes!!! We have switched to a mostly plant based diet and I don’t know what I would do without your blog!

  123. Sarah says

    Finally got around to making this last night, it was DELICIOUS! Not overly sweet, which is great in my book. Thanks so much! Easy recipe, great dessert :)

    • Rebecca says

      This is what I did! I used So Delicious Coco Whip (a full container) and it worked perfectly! Had to make a late night trip to the store to pick it up because my coconut milk didn’t separate… So I am very thankful to say that it worked :)

  124. Julie says

    I make loads of your recipes…

    I would like to request a recipe for vegan butter tarts… Now that’s a challenge !!

    I can make a crust that works but I’m toying with agave and earth balance and chia but can’t get it right!!!

    Please help!!

  125. Jen says

    Graham crackers usually have honey in them so for someone who isn’t vegan (and is cooking this for a vegan or who is transitioning) please be careful about what graham crackers you use because honey isn’t consumed by vegans!

  126. Rodrigo says

    Dear Dana! I very very seldom eat vegan food but I thought this looked so good that I had to make it. I had problems with the coconut. The one I bought did not separate well. I couldn’t follow your troubleshooting tip either because I had no idea what tapioca flour was :) lol, so I went for a traditional boiling and reducing of the milk. I guess this took all the “vegan” from the recipe but I had guests in two hours and couldn’t disappoint! I also had problems with the ganache but that was my own fault because I used skim milk (didn’t realise it would have such a different result). I had to go very fast to get new chocolate and full fat milk and then it worked very well. In spite of these hiccups the result was amazing! I had edible gold so I sprinkled some on the pie and It looked just splendid!

  127. Stephanie says

    Absolutely amazing! Thank you so much! I recently had to go on a dairy free diet. I bought some tofu and had never tried it, let alone knew how or what to use it in. While searching recipe’s I found your post. I made it and it turned out great. No one knew it was vegan;) definitely delicious.

  128. Tara L says

    I am so going to try this. I love vegan foods and I love to try different foods as well, and I love peanut butter I mean who doesn’t my step dad and my brother and my sisters will have to try this ASAP~ I pinned it and I am thankful I found this and your blog (: Thanks

  129. Tiffany says

    Sounds delicious! Although the consistency may be a bit different, could you use a vegan friendly “cool whip” (like the new So Delicious coco whip) in place of the coconut milk/cream? Or would that mess with the structure of the filling too much?

    Going to try this very soon! I need to start experimenting for Thanksgiving (vegan desserts for a non-vegan family gathering haha)

  130. Shannon says

    This recipe should be illegal. It’s impossible to resist and quite possibly the most delectable dessert I’ve ever tasted. Garuanteed success for all occasions!

  131. Metta says

    Made this yesterday for the 4th of July BBQ, and everyone loved it including the omnivores :o) Delicious and oh-so-simple. Thanks for making me look good Dana! XD

  132. Windy says

    I just got finished making the pie fairly easy recipe to follow and it came out delicious. Not quite sure if I did something incorrect… followed the directions exactly and I ended up with filling for two pies? It was all good I just had to make an extra crust and chocolate ganache topping. Did anybody else have this issue with the extra pie filling?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I haven’t heard of that! Was your pie pan really small? I think mine is 9.5 inches

      • Windy says

        That’s the size I was going to use however the recipe said to use a standard glass pie pan (8 inches x 1 1/4 inches). So I used that size… Next time I will use the 9.5. Thanks

  133. Summer says

    This looks incredible. I really want to make this for my friends grad party but I was wondering if I could sub something else in for the tofu as my friend is intolerant to soy?

  134. Jessica says

    This was simple enough to make. It wasn’t peanut buttery enough in my opinion, and i wish it would have stayed firmer (like alton browns moo-less chocolate mousse). But my boyfriend loved it!

  135. Erin Fitzpatrick-bjorn says

    Made this pie tonight. Haven’t had a full slice yet, but all the component parts are delish. I was so proud when I made the whipped coconut milk. One question about that, though. Can you whip it too long until you’re making coconut butter? I still had a few lumps in mine after whipping for a while in my stand mixer. Wasn’t sure if I still needed to mix more or I was making butter, so I stopped. Also, it seems that coconut oil in the crust cooks more quickly than butter or perhaps vegan butter (I’ve never cooked with that). My first crust was burnt beyond use. My second crust ( cooked only for seven minutes) was still usable but only once I scraped the edges into the sink :( Still, I think it’s going to be a big hit at the birthday dinner tomorrow night. Thanks for a great recipe that a non-vegan wasn’t too afraid to try!

  136. Shannon says

    Hi,

    I’m making this for my birthday but unfortunately one of my friends is very allergic to peanuts and seeing as he’s always so accommodating with my veganism I want him to be able to eat it. I really love the idea of this pie so are there any ideas about what to put in instead of peanut butter. I have had some ideas but I thought I’d put it out there to more imaginative chefs, unlike myself! My friends and I will eat pretty much anything dessert-y.

    Thank you!!

  137. Melissa says

    I gave this to my professor without telling him it’s vegan, he absolutely loved it! When I told him it’s vegan, he was very surprised. Thanks for an awesome recipe! :)

  138. Rebecca says

    I made this yesterday for pi day, and ohhhhh man was it delicious! I put a piece down in front of my husband and he said, “I think I’m going to want more than that.” Haha. It was excellent! And the tofu flavor completely completely undetectable under all the peanut butter! This is a keeper for sure!

  139. cassidy says

    I’m excited to make this for Valentine’s day! I have some questions about the canned coconut milk. My can says to open at the other end, not right side up. Should I put it in the fridge upside down, so it’s ready to open after it’s chilled? I just read not to shake it after you refrigerate, and I’d have to flip it over to open if I put it in right side up! Maybe I’m over thinking this. Can I refrigerate a couple days ahead, or just the night before? Let me know if you get a chance! Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Cassidy, you can refrigerate it for up to a couple days. Set the can in the fridge right side up. Don’t shake upon removal and open the TOP. The cream should be at the top!

  140. Barrie says

    I just bought a stand mixer and this is the first baking experiment I am using it with. Pie is currently cooling in the freezer and then I shall be making the ganche. First a compliment and then a question – I bought a can of coconut milk yesterday, chilled it overnight plus did the shake test at the store. The top layers creamed perfectly and when I turned it into the whipped cream in the mixer, WOW WOW taste bud heaven!!! I love coconut whipped cream and I’m going to use this recipe for everything from now on, it’s so simple!!

    So now my question. The whipped cream was a hit, but I am slightly worried about the actual pie filling. When I was blending the peanut butter, silken tofu and maple syrup earlier it was thick to the point that my blender was getting stuck (could also be that it’s slightly old and the blade isn’t too good anymore). To thin it a bit just for blending purposes, I dropped a tiny bit of the coconut milk leftover in the can and while that did the trick, when I mixed it into the whipped cream it’s come out a bit on the liquid-y side.
    Will it harden a little after freezing it (including the post ganche freeze?)? Or did I mess up by adding the extra coconut milk or maybe I mixed too much? Just curious as this was my first time making this and curious as to how it may come out when finished. Thanks!

    • Barrie says

      UPDATE: I left it too cool for an hour and then made/spread the ganche, the filling set and hardened like planned! It was incredible later on plus the chocolate ganache! Such a delicious recipe! Of course I found if left at room temperature too long, some of the filling separates a bit (I assume that’s either the tofu, coconut milk or maybe a little of both?). But pop that back in the freezer and problem solved.

      Thank you for this delicious pie recipe!

  141. Gail says

    I made this Monday Jan. 19, yes a winner!!! However, I did buy the coconut milk (full fat) and put it in the refrigerator and opened it very carefully so it wouldn’t combine. I spooned it out ever so carefully all the way to the bottom but only found solid matter (so to speak), no liquid for my ganache. It whipped up great and I did flavor it as directed-I wanted to keep spooning it in my mouth. So I had twice as much filling as needed so I HAD to make twice as much ganache (used other milk but would have been better with coconut milk) and it was still fabulous! Do you know what went wrong with my coconut milk not have any liquid???

  142. Trish says

    I made this yesterday and I think it could’ve been better, BUT only because of the peanut butter I had. I had an organic no-salt variety so it didn’t resemble peanut butter cups. Mine didn’t have much peanut butter flavor at all. This is not the recipes fault lol. The ganache was to-die-for. My husband, not a vegan, said he was in heaven with the ganache. He’s requested I make this for Christmas so I’m going to make sure I buy Jiffy peanut butter or along those lines. I also have a friend that’s requested this for her day-after-Christmas party as she said it sounds sublime :) Even with my mistake, however, it was wonderful and I’ve already had two slabs of this thing!

  143. Christina says

    This pie was such a hit on Thanksgiving that I had to make another the next day. My husband took the leftovers to work (because I, like the author, couldn’t trust myself around this pie) and he now has requests from 3 coworkers for me to make this for them as a Christmas gift lol.

    Thank you so much for sharing this recipe :-)

  144. Leonie says

    I am looking at the nutritional info and just wondering what a “serve” is? How many pieces is the pie cut into? Needing the calorie info that’s all :-) It looks delicious, can’t wait to try it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Well, it isn’t too apparent in this pie with the PB and chocolate. But I would suggestion leaving the coconut out and subbing in another container of silken tofu. Then, adjust PB and sweetness flavor to mask the tofu flavor. Hope that helps!

    • Nancy says

      oh, and I should mention that the can of coconut milk that I used did not have the layer of thickness at the top (unlike other cans I’ve bought). I used it anyway, it didn’t really whip up, but I mixed it into the tofu peanut butter mixture. And again, the pie was fabulous even so. I can’t imagine it tasting any better if the coconut milk was whipped more. It was amazing as it was.

  145. Jim Dunlop says

    This experiment is chilling in the freezer as I write this… Not sure how it will turn out yet, but sampling along the way makes me optimistic about the result.

    Having friends over later to watch Mood Indigo, drink a nice Merlot, and this will be the *ahem* main course.

    Can’t wait!

      • Jim Dunlop says

        Taste: 5 stars! * * * * *

        Texture: 2 stars * *

        What happened? Well, instead of coconut MILK, I went ahead and used coconut cream. Found out the hard way, that actual coconut cream that you buy in a can behaves very differently than the coconut cream you whip from the solid portion of a can of coconut milk. You can’t actually whip canned coconut cream. It will not solidify because it does not separate in the can. It’s thick — yes. But not thick enough to use for the filling. As a result, the middle of the pie never really solidifies, and just stays kind of runny. Doesn’t affect the taste at all, but definitely makes it much harder to serve and doesn’t look nearly so pretty.

        Suggestion: remove the phrase “OR coconut cream” from the recipe ingredients, as it does not work very well. I do intend to try this recipe again in the future though — this time beating my own coconut cream out of refrigerated coconut milk (as the instructions state) rather than using straight-up coconut cream from a can (which you can’t whip into a more solid state, even if you use a bowl from the freezer and an electric beater).

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          thanks for sharing, Jim! When I listed “coconut milk” I still intend for people to use the coconut CREAM part of the can. So when you refrigerate it, the cream should firm up at the top. Glad you still enjoyed the flavor! Next time, if it doesn’t set up, just freeze it and then thaw for 20-30 min before serving.

  146. Lili says

    Heyy minimalist baker!
    I’ll make your pie tomorrow, but I have a question. How many graham cracker is that? I’m not familiar with the term “sleeve” How else can I measure it?

  147. Aida says

    Trying to make this for someone who is allergic to coconut… Do you have any recommendations of what could be used to substitute those items? I found whipped cream that is vegan and not coconut-based, but I’m wondering about the coconut cream and coconut milk… Ideally it would remain vegan but I am also open to other suggestions. Thank you!

  148. Kat says

    Hello,

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  149. 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?)???

  150. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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. :)

    • Marissa says

      Hi Rachel!

      I realize your comment is really old, but I wanted to weigh in on the “fishy” taste in case others are wondering. I’ve read recently that the flax oil in some kinds of Earth Balance can cause a weird fishy smell/taste. Flax oil goes rancid really easily, so depending on how the Earth Balance was transported and/or how long it sat on the grocery store shelf, you might get a rancid batch. As a general rule, I use the organic whipped version for baking, since it doesn’t contain flax oil. I haven’t had a problem since. You may just have to weigh it for use in recipes instead of measuring it with cups/spoons.

      Hope this helps someone! :)

    • Jeanne says

      I also think Earth Balance has a fishy/rancid flavor even when the expiration date is months away. Honestly I think it ruins recipes so I don’t use it anymore – but I will try the organic whipped version. Hopefully Earth Balance can improve the flavor of their products or stop using flax oil. Meanwhile I think Miyoko’s Butter has an amazing flavor – it costs a little more than Earth Balance but it’s totally worth it for me.

  151. 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!

  152. 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.

  153. Mandy says

    Hello,

    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.

    Thanks!

  154. 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.

  155. Franca 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! :)

  156. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  157. 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. …

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  158. Maggie Unzueta @ Mama Maggie's Kitchen says

    I’m seriously drooling over this pie. I can’t believe how easy it is to make too. Can’t wait to try it!

  159. Lily bryans says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

      • Kell says

        Thanks!I also,was wondering the same in regard to Tofu.My guess,exactly about using cream cheese. Really excited about making this!My sister in law is coming to visit&we both have Celiac disease!!WIN-WIN!!(I live for P.B.& Chocolate?!)

  160. 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!!!

  161. 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.

  162. 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!

  163. 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

  164. 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!

  165. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  166. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  167. Rose says

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

      • 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! :)

  168. 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!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  169. 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? :)

  170. 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.

  171. Leslie 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  172. Mandy says

    I made it yesterday and I loved it. I made a different crust, because I didn’t have crackers at home.

    • Jeanette Duurvoort says

      Thank you. You actually made this and said it was good. You commented in a Useful fashion that was actually helpful. Must have been a smarty pants in school…. Follow directions thnx

  173. Brittany 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Kell says

      I have Celiac disease &have found gluten free graham crackers on Amazon. They’re extremely yummy!Also there are gluten free graham cookies.Good luck!

  174. 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.

  175. Luu 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

  176. Kris (@lavegetaliana) 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!

  177. Jerri says

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

    Thanks!

      • Olivia says

        I’ve only ever seen Nabisco’s Honey Maid brand in stores out here, so I haven’t been able to make anything graham crackery in years ;_; I don’t know where to find vegan brands except Sweet and Sarah’s, which I think taste weird, so I don’t buy them.

        The recipe looks amazing, though, so I’ll probably do what the above poster did and use some other sweet cookie as a base.

  178. 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’

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  179. 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!

  180. m0jz3s says

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

  181. Alanna 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.

      • Carol Corrigan says

        I am learning to become vegan, out of necessity. I wonder, since I am very allergic to anything coconut , can you suggest and alternative that would work? This pie looks amazing. Would almond milk work, I make my own. Thank you in advance. Carol

  182. Phi @ The Sweetphi Blog says

    That’s so exciting that you were filing a series about food blogging, and this pie looks TO.DIE.FOR, I mean, anything with peanut butter and chocolate? I’m sold!

  183. Jessie Snyder 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 :)

  184. Elisa 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 ;-)

  185. Kate @Almond Butter Binge 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!

  186. Allison @ Clean Wellness 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!

  187. Melissa @ Nourish By Melissa says

    I don’t think I’ve seen very many things that look as good as this……I’m a major PB lover so this is perfection to me :D Great recipe!

  188. Emily @ Life on Food says

    OH man, a gigantic peanut butter cup. I would have trouble not eating the whole thing at once!

  189. Shelby 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!

  190. Shonalika 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

  191. Averie @ Averie Cooks says

    The fact that the filling is so gooey, creamy, and not thick/dense/firm/crumbly (which I see all too often with pb pies) makes you my hero. And vegan no less. Pinned!

  192. Sarah @ Seriously Lovely says

    Chocolate and peanut butter–my absolute favorite combination! I’m not vegan, but I definitely want to try this because it just plain sounds delicious.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  193. 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?
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  194. celeste wilson says

    this looks incredible dana! this pie contains every vegan indulgence that makes me happy:) I want to make a smokey/spicy version asap!

  195. Katie @ 24 Carrot Life says

    I can tell this is one of those vegan desserts that will trick even non-vegans. Can’t wait to give it a try…and I know the eye roll of deliciousness will definitely happen!

  196. Anne @aveganadventure says

    This it definitely going on my to-make list — although I may have to make individual mini-tarts to keep myself from eating the whole pie at once! Looking forward to your video :)

  197. Maryea {happy healthy mama} says

    This pie looks incredible. Can you go wrong with peanut butter and chocolate? I don’t think so.

  198. Abigail says

    Yummy! I have two friends that are vegan and I always try to accommodate them when hosting. This is going to be a must make !