Make Ahead

Vegan Peanut Butter Pie

July  3, 2015
Photo by https://s-media-cache-ak0.pinimg.com/236x/9c/f5/60/9cf5609bb26c095952fc4ea8f1c23430.jpg
Author Notes

This is a recipe passed between friends, its best served just slightly thawed. It's vegan friendly, and always a hit. Can also be made in individual portion sizes for parties! —Sarah Smyth

  • Makes 1 9" pie
Ingredients
  • Crust
  • 1 1/2 cups Chocolate Cookie Crumbs
  • 1 tablespoon Canola Oil
  • 1/4 cup Maple Syrup
  • Filling and Topping
  • 3/4 cup Natural, Smooth Peanut Butter
  • 1/4 cup Sugar
  • 1/4 cup Maple Syrup
  • 1/2 cup + 1 tbsp Silken Tofu
  • 1/4 cup + 2 tbsp Vanilla Soy Milk
  • Pinch Kosher Salt
  • 1/2 cup Vanilla Soy Milk
  • 4 ounces Bittersweet Chocolate
  • 6 tablespoons Almonds, Toasted, Chopped
In This Recipe
Directions
  1. For the Crust combine cookie crumbs, oil and maple syrup. Mix well and press into 9” pyrex pie plate.Bake at 350 degrees for 10 minutes. Remove from heat and turn down oven to 300 degrees.
  2. For the Filling, in a food processor, blend together peanut butter, sugar, maple syrup, tofu, 1/4cup + 2 tbsp soy milk and salt until smooth. Poor into crust and bake for 15 minutes. Cool.
  3. For the topping, in a small saucepan, bring 1/2 cup soymilk to a boil. Remove from heat and stir in chocolate until smooth. Poor over cooked pie and sprinkle nuts on top.
  4. Place pie in freezer until firm or approximately 3 hours. Remove 1 hour before serving, and slice into wedges. Can also be served chilled if no time to freeze.

See Reviews

See what other Food52ers are saying.

Review