Vegan Peanut Butter Cup Pie

I forgot to mention, I used SOFT TOFU as I never have silken around. And like another reviewer I had an issue wirh my coconut milk but its not the recipes fault. I can’t get my usual Thai Kitchen brand of full fat coconut milk anymore for some reason so we had Grace brand (?) Overnight chilling of the can produced 1/2″ of hardened coconut cream. The rest was watery. I use this technique for other desserts like tiramisu and always had great results for whipping a much larger formed opaque cream than this cheaper brand I had in my cupboard. Chilling the metal bowl you plan to whip it in , overnight, sure helps too!

Made this yesterday for my boyfriends birthday. He loved it! Easy even though there are a few steps and I confess to cheating and using a premade Graham cracker crust and baked it 6 mins I stead of making one from scratch. We have eaten it frozen and it’s yummy but we will thaw it a bit more for that creamier texture reminiscent of the original pb cup chocolates!

While this turned out excellent, there were a few tweeks I made to it. I did have to use 12 oz of regular, firm tofu instead of silken tofu. Vons was out of silken. As well, the filling wasn’t peanut buttery enough for us, so I ended up doubling the amount and adding more agave syrup to compensate. Lastly, for the crust, I made one and a half times the recipe given my pie plate was slightly larger. This dessert did come out beautiful and it did taste like a peanut butter cup! My family loved it.

I made this as individual cup desserts. It tastes nice. I was sceptical that it would have a strong tofu flavour, but the peanut butter-coconut cream combination evened it out. I couldn’t find graham crackers, so I made a simple crust with some leftover plain biscuits and finished it with the chocolate ganache and crushed pistachios on top.

This is SO. SO. WONDERFUL! I used a metal 8.5″ pan, and so it DID make extra filling, which was great because then I got to eat it like peanut butter PUDDING! Next time I might omit the coconut cream – I like it REALLY peanut-buttery. It was a huge hit at Thanksgiving, even my tofu-hating husband admitted it was very good. I did wind up freezing it and taking out of the freezer half an hour before serving. Perfect slices!

I have made this a few times and it is phenomenal. I have been buying refrigerated silken tofu and pressing all of the water out of it. Next time I will try the firm silken from the intl food aisle now that I have read reviews. I also have found more success with using cool whip from the freezer section rather than making some with coconut cream. Adding maybe third of a container or so until I like the flavor and consistency of the pie. Thank you for this so simple, and so much flavor!

I’ve made this a couple times and I just wanted to add my rating! :) This is probably my favorite pie in the world. A few times, I have taken a short cut and used a pre-made, gluten-free graham cracker crust. I’d recommend doing that if you’re short on time but still want to enjoy this amazingness!

I made this yesterday and it was very rich and satisfying even for non vegetarians. I used twice the peanut butter b/c I could taste too much coconut and it really made it good. I used the entire package of pamela’s gluten free honey graham crackers. What I had trouble with was the coconut cream – I ended up buying Trader Joe’s coconut cream instead of milk. So without measurements I may have used too much hence the reason for adding more peanut butter. Also I misread the directions and blended the tofu and coconut cream all together. it was still great. Maybe not as fluffy. I did add the sprinkle of vanilla and powder sugar where suggested. Used honey as my sweetner elsewhere. And crumbled roasted peanuts on top. Also for ease on making the granache – just mircowave the chocolate and milk together and stir. Then I pour onto center of pie and turn the pan each way to get to the ends – very easy. It starts to freeze and harden on the pie right out of freezer. Also I cheated and used real butter in crust which makes it extra good.

Delicious. I might add a pinch of salt in the crust next time. I added the co cream straight to the vitamix and it still set well with a lovely texture! Will definitely make again.

I don’t understand all the reviews; I personally thought this was pretty ho-hum and wouldn’t make again. Also a little labor-intensive. I do tend to be disappointed by vegan desserts in general though, so I may just be pickier than others.

This recipe is so shockingly good…I have made twice.

The first time I followed to a T. It was great but I had some trouble with the coco whip staying lumpy and not mixing in perfectly…

The second time I just slightly melted the solids from the coconut milk and threw it in the vita mix with the other ingredients….It was perfect!!!! Fluffy, creamy, and set perfect. Plus, less dishes and one less step! Whoop!

Thank youuuuu for this gem.

For all you non vegans looking at this recipe… I am a non vegan (although I don’t eat many animal products) that is dairy free for my little one while breastfeeding. I rarely used to make dairy free desserts bc I figured that was my time to splurge. YOU WILL NOT MISS BUTTER OR CREAM IN THIS PIE. If you are a non tofu fan, YOU CANT TASTE IT. It is a game changer…just do yourself a favor and forget your New Years resolution to ditch sweets. Practice some self care and make this now!

This turned out really well. I used a gluten-free graham cracker crust and followed the rest of the recipe except I did a little bit less maple. Was an excellent recipe I highly recommend it to anybody. Doesn’t “taste”gluten-free or dairy free so the rest of my family had no idea. This is definitely a keeper.

Leave out the coconut whip entirely or add less for a stronger peanut butter flavor!

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!

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!

Oops, forgot to leave rating. Definitely five stars from me!

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….

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!

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.

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!

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.

This recipe didn’t go quite as expected. It required extra peanut butter and some freezing. But my goodness it was good! Thank you!

Im obsessed with this pie!!!! I’ve posted my pic in another post ❤️ 5 star recipe!!

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.

This pie is my tried and true way to excite people about veganism!

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.

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.

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!

I followed the instruction exactly as you decribed.
And it’s soooo amazing!!!!!
Beautiful, reach and creamy.
Thank you so much!

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!

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)

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!

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!

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!

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!!

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.

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!

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!!

I love this pie! I had a party and everyone loved it. An absolute hit!

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!!!

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.

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!

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!!!

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?

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 :)

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!

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.

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.

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.

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. :)