This easy vegan peanut butter pie is my number one most-made dessert. It comes together in minutes. Just throw some ingredients in the blender, pour it into a purchased graham cracker pie crust (or make your own), and pop it in the freezer. Easy.

Even better, it’s rich and creamy and always gets lots of compliments. My cousin enjoyed it so much she made a huge batch for her wedding weekend. You’ll definitely want to add this easy, decadent dessert recipe to your collection!

How to Make Vegan Peanut Butter Pie

Ingredients

To make this vegan peanut butter pie you’ll need

• 1 box mori-nu silken tofu (any firmness) which can be found at many large grocery store or health food stores
• 1/2 cup natural peanut butter
• 1/2 cup date sugar, coconut sugar, brown sugar, or maple syrup (I prefer maple syrup)
• 1/2 teaspoon salt
• 1 can coconut milk

Directions

First, open the box of tofu using scissors. Drain off any excess liquid. Add the tofu to the blender.

Next, add in your peanut butter and preferred sweetener along with the salt.

Finally, open the can of coconut milk. You’ll want to use full-fat coconut milk which is around 170 calories of fat in the can. For this recipe, you’ll need to carefully scoop the white part (the fat) from the top portion of the coconut milk and add it to the blender. If you use a low-fat coconut milk, there will be less white fat and more of the clear liquid at the bottom which will make your pie less rich.

To make it easier to remove the fat from the top of the can, refrigerate the coconut milk overnight before using it. This separates the fat from the liquid and solidifies the fat. After you take it out of the refrigerate, open the can, then use a butterknife to make a hole, or tunnel, down to the liquid. Turn the can upside down and drain the liquid into the sink (or save for later use). I like to keep a can of coconut milk in my refrigerator all the time so I have one ready to use.

Make sure to use only the white fat and not the liquid. Adding the liquid will make your pie more icy and less creamy. However, if a small amount of liquid gets in, you’ll never notice it.

Blend all of the ingredients until smooth, about 30 seconds. Pour the blended pie mixture into a purchased graham cracker pie crust (which are also vegan). If you have extra filling that won’t fit neatly into the pie crust, freeze it in a separate container or store in the refrigerator to enjoy later as a treat.

Replace the cover on the pie and place in the freezer. Freeze overnight to set.

Remove from freezer prior to serving. Thaw at room temperature for 30 minutes or for several hours in the refrigerator.

Optional Topping

Ingredients

For the optional topping you’ll need

• 1/2 cup vegan chocolate chips
• 1 tablespoon coconut oil
• 1/3 cup crushed peanuts
• vegan whipped cream

Directions

First, place the chocolate chips and coconut oil together in a microwave-safe dish. Then, microwave for 1-1 1/2 minutes, or until smooth and creamy.

Using a spatula, transfer melted chocolate into a piping bag with a small tip, or a ziploc bag. I love using a ziploc for this.

Shortcut option: Drizzle chocolate syrup instead of melted chocolate. It won’t become as firm as melted chocolate, but it definitely saves time!

Simply cut a small hole in one corner of the ziploc bag, and squeeze across the pie in a zigzag pattern.

To crush the peanuts, place them in a sturdy plastic bag. Use a rolling pin or other heavy object to “whack” them and crush.

Sprinkle crushed peanuts over drizzled chocolate.

Add vegan whipped cream as desired.

Graham cracker crumbs would be another delicious topping option.

Other Delicious Desserts

If you love this vegan peanut butter pie, you’ll also want to be sure to check out my Pineapple Cheesecake Bars, Vegan Peanut Butter No-Bake Cookies, and Easy Vegan Peanut Butter Rice Krispy Treats.