Creamy Peanut Butter Pie

The best of both worlds, this pie is both vegan and packed with protein.

Creamy Peanut Butter Pie
 Courtesy Image

This light and luscious pie is made with a combo of peanut butter and dark chocolate. Even better, it’s vegan and made with tofu, which gives it a whopping 12g of protein per serving.

*Chef’s note: To make this pie gluten-free, choose Schar or Pamela’s gluten-free graham crackers.

Recipe and photo by Sharon Palmer, R.D.N., from the book Plant-Powered for Life.

Prep time

15 min.

Cook time

14 min.

  • For the graham cracker crust:
  • 22 graham cracker halves (whole wheat or gluten-free, if desired)
  • ½ tsp cinnamon
  • 2 Tbsp wheat germ or ground flaxseeds
  • ¼ cup melted soft dairy-free margarine
  • For the filling:
  • 1 (12.3-oz) package extra firm silken tofu
  • 1 cup unsalted creamy peanut butter
  • 1 ½ tsp vanilla extract
  • 5 Tbsp agave nectar
  • 2 Tbsp unsweetened plain plant-based milk (like almond or rice)
  • For the garnish:
  • 1/3 cup dairy-free dark chocolate chips
  • 2 Tbsp chopped peanuts

Preheat the oven to 375°.

Add the graham crackers to a blender in batches, and pulse into crumbs or crush into crumbs using a rolling pin.

Mix the graham cracker crumbs, cinnamon, and wheat germ in a medium bowl. Stir in the melted margarine.

Press the crumb mixture into a 9" pie pan. Bake for 10 to 12 minutes. Remove the crust from the oven, and set it aside to cool.

Meanwhile, place the tofu, peanut butter, vanilla, agave, and plant-based milk in a large mixing bowl. Beat with an electric mixer until smooth, fluffy, and creamy, scraping down the sides of the bowl as needed.

Place the dark chocolate chips into a small, microwave-proof dish and microwave on high for 2 minutes. Stir the chocolate with a spoon until smooth.

Pour the tofu filling evenly into the cooled graham cracker crust.

Drizzle the chocolate over the top of the pie. Sprinkle with the chopped peanuts. Chill for 2 hours before slicing.