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.
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Makes 8 servings
- 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
How to make it
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.