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.
Servings 10 (slices)
Ingredients
CRUST
- 1 sleeve graham crackers (or sub similar gluten-free cracker/cookie // ensure vegan-friendly* as needed // 1 sleeve yields ~1 cup + 2 Tbsp graham cracker crumbs)
- 4 ½ 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 (see our store-bought peanut butter review here)
- 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 canned coconut milk, but almond milk is fine, too)
GARNISH optional
- Crushed, salted roasted peanuts
Instructions
- Preheat oven to 375 degrees F (190 C) and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
- 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 or coconut oil 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, and 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 – 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
*Most graham crackers are not vegan. However, Nabisco Original Graham Crackers are. You can find them at WalMart and most major grocery stores.
*We have homemade vegan + gluten-free graham crackers!
*Ganache instructions from about.com
*Nutrition information is a rough estimate.
*We have homemade vegan + gluten-free graham crackers!
*Ganache instructions from about.com
*Nutrition information is a rough estimate.
Nutrition (1 of 10 servings)
Serving: 1 slice 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