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).
What does this have to do with pie? It all comes together. Trust me.
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!
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.
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
I could not trust myself around this pie, so you better believe I was passing it off on any friend within arm’s reach. But the great thing is you can store this gem in the freezer and then just take a little bite when you’re craving something sweet.
I froze my pie and then about 30 minutes before serving set it out to get ultra creamy. SO good. When you take one bite and your eyes roll into the back of your head, you know it’s a winner. Enjoy!
Vegan Peanut Butter Cup Pie
Ingredients
CRUST
- 1 sleeve graham crackers (ensure vegan-friendly* as needed // 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
*We have homemade vegan + gluten-free graham crackers!
*Ganache instructions from about.com
*Nutrition information is a rough estimate.
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!
Hi Anna! Hard to say as Nasoya makes several different tofu products with a variety of firmnesses. Sorry I can’t be of more help on this one!
Anna W. says
What nasoya tofu would you recommend for this pie? Here’s their tofu products: http://www.nasoya.com/healthy-tofu-products/
I really want to make it for Christmas!
Thank You!
Whitney says
Hi! If I am using coconut cream should I put that in the fridge?
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.
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
Hi Stephanie! Thanks for reaching out. You can use coconut cream or soaked cashews. Hope this helps!
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!
Glad you loved it, Juli!
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???
Iwonttellmyname says
This is one of the very best sweet pies I’ve had in my LIFE. And I’m 35!!
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.
Hi Kristen! That would work!
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!!
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!!!
Caitlin Rudeen says
Would this freeze well?
Yes! I would freeze the pie and then take it out 30 minutes before serving.
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!
Hi Neha! 20-30 minutes before serving, remove from freezer!
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.
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!
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
Jessica says
Would coconut nectar work instead of maple syrup?
Hi! We haven’t tried it but it should work! If you try it let us know how it goes!
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?
Hi! You could try a non-dairy yogurt, nut milk, or soy milk!
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?
Hi! It calls for vegan butter, which makes it truly vegan. You could also use coconut oil if you prefer as stated!
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.
Angel Mae Roa says
Now I am starting to starve, thanks for sharing this awesome recipe. I’ll be trying this one soon.
Ayelet Kessel says
Hey Danna! Can I sub the honey for powdered sugar? If yes, how much should I use?
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!
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! : )
Like A Vegan says
This filling looks outta control good!
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!
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!
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!
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!
xx says
That’s really smart. What do you use to puncture the can?
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!
Meghan says
This looks amazing! Can I make it a day ahead and freeze it overnight?
Hi Meghan! You sure can!
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?
I think that would work, Jill!
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!
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!
Hi Mandy! You got it!
Teyden says
Hey Dana. Does the pie keep overnight well or should it be made fresh before serving?
Hi Teyden! While it is best fresh, you can make it the day before and it should be good! Enjoy!
Teyden says
Awesome. PS, thanks for all these great recipes <3
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.
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!
T says
Any ideas for a super healthy non-biscuity crust – maybe with nuts/oats/ dates?
Mel says
Check out her recipe for lemon bars, it has a nut & oat crust that maybe could work with this one
Caroline May says
Hi, please can you tell me how much, weight or volume, a ‘sleeve’ of graham crackers is? Thank you
xx says
There is 124g in a sleeve of graham crackers
Gustavo Woltmann says
I want to made this for Valentines Day. Thank you for this article. This pie is absolutely great!
– Gustavo Woltmann
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.
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!
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.
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!!!
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!
renuka says
*don’t have
renuka says
Also been reading a lot of comments on a ‘not so firm’ filling. Would it help to add agar agar to the filling?
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!!
So great! Thanks for sharing, Cynthia!
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
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?
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.
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!
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!
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!
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!
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.
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?
Yes, 1 3/4 cups!
Anita says
Thanks!
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!
Amy says
That looks super delicious!
Ivee says
Can I sub out the tofu for more or an ingredient or a different ingredient maybe?
Sarah says
I was thinking the same thing… maybe soaked cashews for the tofu?
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! :)
Nina B says
Perfect! Dessert for our vegan guests sorted, thank you :)
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
Camilla says
Since 8 fluid oz.= 1 cup, I think the recipe means to say 1-3/4 cups of coconut milk
Piper says
Hey Dana! Do you know if I could use anything in substitute for the tofu? Maybe chickpeas?
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)
As you’ve listed it appears correct!
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.
Yes, it would replace the tofu!
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!
Oh sorry – the cashews alone replace the tofu!
Alesha says
That’s sound delicious!
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. :)
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.
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.
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!
Barbs says
Hi Dana, what’s a generic substitute if we don’t have Graham crackers?
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!
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.
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!”
Courtenay says
I actually made this without the coconut cream and it was still delicious.
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!
Anneliese says
Wow, cool idea! I will definitely try that next time! Thanks for the tip!
Kimberley says
What do you suggest if we are allergic to soy?
Sherly says
I tried this last week. My rating 5/5
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
Eirini says
Hello! is there something I can use instead of tofu?? :/
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
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 !
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.
Alexis says
I loved this pie! It reminds me of a vegan buckeye pie that I always make. Thank you so much for the recipe.
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!
Emily W says
It’s a crowd favorite! Also made it with an oreo crust, would highly recommend!
~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.
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!
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!!
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 :)
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!
Alice says
Hi! what kind of ratio did you use to replace the agave? I am needing to do the same!
Thanks!
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.
The only vegan one I can ever find is Nabisco Original Graham Crackers!
meagan says
Thank you! I’ll keep an eye out for them.
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!
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.
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.
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!
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!
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!
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
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.
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!
Stephanie says
Hi there! Should I refrigerate the coco milk in a bowl or keep it in can?
Keep it in the can.
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.
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.
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!
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 :)
Alyssa says
Could you just use so delicious cool whip now instead of making your own coconut whip?!
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 :)
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!!
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!
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!