vegan peanut butter cup pie

I’d like to make this pie at home, it looks amazing ! hi Dana, many thanx for your response. Wow, this is by far one of the best and most delicious deserts I have made in awhile! :). At Tartine I had one of the best walnut brownies of my life. The fact that the filling is so gooey, creamy, and not thick/dense/firm/crumbly (which I see all too often with pb pies) makes you my hero. I have Celiac disease &have found gluten free graham crackers on Amazon. Can you also taste the tofu strongly? I was so proud when I made the whipped coconut milk. 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. One question (I did not read through all of the other comments to see if someone asked this), is the filling supposed to hold its shape? Well, you did again. We freaking devoured it! I made this for my family over the weekend. Added in 4 extra table spoons and six servings of powdered peanut butter. Wow, baby brain! oh, and I should mention that the can of coconut milk that I used did not have the layer of thickness at the top (unlike other cans I’ve bought). Otherwise, I listed below some easy keto ingredients that you can use to decorate your sugar-free peanut butter pie in a few minutes. Hello! I have made this pie a few times and it has always came out delicious. Just made this pie…be careful to not get any liquid in the cream and once I added the filling to the cream and tasted it I wished for a more peanut buttry flavor, I would add more pb next time and a bit more salt. Otherwise, not sure how a chex mix would work. Do you think it will be the same amount as the tofu (in substitution)? Anyway, thanks a lot for the recepie and I’m sure I’ll make it as is one day! Also been reading a lot of comments on a ‘not so firm’ filling. Thank you so much for sharing this recipe :-). That would have been super helpful to include in the actual ingredient list or method. I used the cream from a can of coconut milk and had plenty of filling — and I used some of the skimmed coconut milk as my milk in the ganache, which worked great. Thanks for sharing your experience, Kat. (it does not have to be vegan) Will be making again! :D, Since 8 fluid oz.= 1 cup, I think the recipe means to say 1-3/4 cups of coconut milk. Do you think that it will improve as the temperature comes up or maybe I got a bad can? Almost fishy? The first time I made it, I did the whole chilled coconut milk thing, but then CocoWhip came out in 2015 and I’ve used that ever since. Creamy Hi Anne, we’d estimate about 1 1/2 cups. Aw, thanks so much for the lovely review, Mikaela! Pie is currently cooling in the freezer and then I shall be making the ganche. I’d like to try something with a more neutral flavor like the cashews. Trying to make this for someone who is allergic to coconut… Do you have any recommendations of what could be used to substitute those items? It’s like it’s missing steps, and the coconut milk thing DOES NOT work no matter how many of these troubleshooting things you use. I will be trying many more recipes from Dana’s website. This looks amazing! THanks! 20-30 minutes before serving, remove from freezer and serve. Whoahhhhh. Hey Danna! I’m OBSESSED with how it turned out, creamy, sweet, perfect. I can tell this is one of those vegan desserts that will trick even non-vegans. Maybe I’m over thinking this. I’m thinking of substituting SO Delicious coconut whipped cream to save a bit of time. Next time I want to try it with almond butter, with some crushed toasted almonds on top. I made this pie last night, and I never got to see what it is like fully set because as soon as the ganache had hardened I took a taste and then me and my boyfriend just dove right in. I chilled my coconut cream for maybe 1-2 days and trying to make the coconut whip and the solidified part is just all crumbly! or maybe I would put more peanut butter if i could start over.. Hi Dana, did you use SILKEN tofu? I am learning to become vegan, out of necessity. When mixing the tofu with PB & agave, just taste-test to make sure the tofu flavor is covered up. Hi Holly! So I added more peanut butter and THEN drizzled more peanut butter on the fluffy layer. I made this Monday Jan. 19, yes a winner!!! I want to made this for Valentines Day. Thank you so much! Maybe I had a bad can. I haven’t had a problem since. I made this today in 12 separate tarts — or mini-pies. Is it wrong to be attracted to a pie? Thanks again. You can use coconut cream or soaked cashews. what kind of ratio did you use to replace the agave? I substituted Oreo crumbs which are :). I will let you know how it goes. This looks amazing! I really want to make it for Christmas! Add tofu, peanut butter, maple syrup or agave to a, Next, scoop out the cream of your coconut milk or cream and whip into whipped cream in a large, chilled mixing bowl. However, I’ve just tried it for the first time and wondering if anyone has had issues with the tofu taste being rather strong. VEGAN. Make the peanut butter filling, by mixing vegan cream cheese, peanut butter, sugar, and vanilla in a mixing bowl until somewhat fluffy. Reserve the runny part for the chocolate topping. It did not take away from the taste one bit but I thought I might have done something wrong. 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. I can’t wait to make this Saturday! Perfect for peanut butter and chocolate lovers alike! Alternatively, you can chill this in the fridge, but it is much more delicate to slice and serve, but just as delicious. or do u really mean like .5 a tbsp is all I need? Made this pie for my birthday, and it’s so so good!!! So good. I had an organic no-salt variety so it didn’t resemble peanut butter cups. GLUTEN-FREE. Good luck! Like the best ever, ever. Hope that helps! Great job. Because I had a hard time finding vegan graham crackers, I just used vanilla cookies for my crust. The filling is already in the freezer waiting for the ganache. That’s really smart. When I told him it’s vegan, he was very surprised. The flavor of the coconut cream almost overwhelmed the peanut butter flavor (maybe I added too much, I’m not so precise) and my crust stuck to the pie dish. Its very easy, just move quickly so its swirled before the ganache starts hardening from the cold filling. Soaked, blended cashews would be the best substitute in our opinion! I managed to take home a few slices and have missed it ever since I finished it off. Your vegan buds will LOVE you for this ;D. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! My non-vegan friends were raving about it last time! To make the peanut butter filling, simply add all of the ingredients into a blender and process until its smooth and creamy. Baking is baking is baking. I don’t like tofu, is there a different ingredient I can use instead? No confusion. So ladies, gentlemen and hermaphrodites, there you have it. Really excited about making this!My sister in law is coming to visit&we both have Celiac disease!!WIN-WIN!! Reminiscent of a giant PB cup Evaporated ? It was a lot of work. The crust & ganache were both easy to make and didn’t need any modifications. Whoop! Do you think because it has been made the night before, I’ll have to take it out to soften for more than half an hour before serving? I liked them more than Reese peanut butter cups. Print. I could have cried just looking at those photos. This pie is totally awesome; its tantalizing layers of fluffy peanut butter and rich chocolate ganache will have you seeing stars. I am gonna make it again asap. In it’s semi-solid state, it feels like you’re eating a peanut butter cheesecake. I’m going to use pretzels for the crust since vegan graham crackers are hard to find. For the ganache, I used the water leftover in the the coconut cream can instead of almond milk. Thanks for sharing, Michelle! this looks incredible dana! Is there another alternative you’d recommend for someone with a coconut allergy. Can you substitute So Delicious brand dairy free CoCowhip for the whipped coconut cream? I’ll keep an eye out for them. If I am using coconut cream should I put that in the fridge? Hi Dana, Kind of like your silk chocolate pie? I had to go very fast to get new chocolate and full fat milk and then it worked very well. This keto peanut butter pie recipe is made with a no-bake chocolate pie crust. Does the coconut cream have to be chilled over night? Pinned! Add chocolate chips to a bowl and heat your non-dairy milk to a low simmer. Thanks so much for the lovely review! Do you think this would work in a pie crust? hi Dana, Expect crash courses on food photography, monetization, meaningful growth, and finding a niche. My flatmate made it for my birthday, and she made it again last week for her own birthday. I’d printed it out on 7/24 and see that you’ve clarified it some since then– that one doesn’t say anything about the importance of separating the cream and liquid of the coconut milk. Wasn’t sure if I still needed to mix more or I was making butter, so I stopped. Hi Kelly, we’re glad you were able to salvage it! Should I refrigerate the coco milk in a bowl or keep it in can? While there are a few (easy) steps to this recipe, each serves its crucial purpose: I opted to make my pie in a tart pan because it would be easier to remove, but a regular 8″ pie pan will work as well! I love seeing your delicious recreations . I am going to make it for my family now. It looks beautiful and the puffed rice crust was such a great idea! Just sayin’. What do you substitute to make it a truly vegan recipe? 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. Perhaps the brand of tofu you used was off? You could try a non-dairy yogurt, nut milk, or soy milk! OMG. Next time, if it doesn’t set up, just freeze it and then thaw for 20-30 min before serving. Fluffy, creamy, and set perfect. And it’s soooo amazing!!!!! We haven’t tried using it in this recipe, but another reader had success with it, using the whole container! 8 ingredients, simple to prepare, and SO delicious you won't be able to have just 1 slice. Yes! All Right Reserved. I substituted the peanut butter with Trader Joe’s sunflower butter (and cut down the sugar) for my friend who’s peanut free, and it turned out amazing as well. Hi, Can I use coconut whipped cream? Am allergic to soybean, what can i use inplace of tofu? Use the type without chocolate, i.e. This is probably the best pie I have ever made & definitely the most-loved. I do intend to try this recipe again in the future though — this time beating my own coconut cream out of refrigerated coconut milk (as the instructions state) rather than using straight-up coconut cream from a can (which you can’t whip into a more solid state, even if you use a bowl from the freezer and an electric beater). Pour that over a crispy, sweet graham cracker crust and top it with a vegan chocolate ganache and you’re in straight up vegan paradise. Please refer to the recipe for your answer. Also, will you be my best friend? So easy and tasted amazing. Wondering if you could sub your almond oatmeal crust that I just made for pumpkin pie bars !!! Bake for 10 minutes or until golden brown. Yay! Can I sub the honey for powdered sugar? Now I read the full method on the pumpkin recipe and see all the info. Healthy No-Bake Peanut Butter Cup Pie. I would use this as a guide! So now my question. I usually wouldn’t come back to comment, but seriously, you must try the French press. Regarding coconut milk: make sure to blend it VERY WELL. I really love the idea of this pie so are there any ideas about what to put in instead of peanut butter. I was just trying to figure what to substitute for the graham crackers because I am too lazy to go buy some :). Process, and gradually pour in milk until smooth and creamy -- like the consistency of a thick soup. Let us know how you like it! A note for people who say it tastes too “tofu-y.” This recipe calls for 12oz tofu. I also used bars of dark chocolate instead of chocolate chips (I used about half a bar of Green & Black’s 70%, half a bar of Theo 70%) and was thrilled with the flavor. The response:”hmmm. Awesome. I made a couple little changes… I found I needed to bump up the quantity of pb slightly to completely mask the flavor of the tofu (the tofu is imperceptible in the finished pie). I made this yummy pie this morning and very much appreciate the recipe. He’s requested I make this for Christmas so I’m going to make sure I buy Jiffy peanut butter or along those lines. Must have been a smarty pants in school…. Hi there! My partner couldn’t believe it was vegan. Can’t wait to try it! 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. Going to try this very soon! I very very seldom eat vegan food but I thought this looked so good that I had to make it. I froze the pie for 5-6 hours before thawing to enjoy. I did add a little extra agave and salt and it didn’t seem to change the tofu intensity. Appreciate all you do stay well! Works great!! is there something I can use instead of tofu?? We are so glad you enjoy this recipe! Lastly, make the chocolate layer. :). Yeah! Great idea. Thank you! This looks so divine! Hi Rain! Will it harden a little after freezing it (including the post ganche freeze?)? Instead I am using coconut cream to create the light and creamy peanut butter pie … I used the recipe for the ganache but had SO MUCH. Thank you so much! Need help? How much would you recommend subbing? Healthy No-Bake Peanut Butter Cup Pie. I would not make this again. You definitely won’t have that problem with this recipe! I did do the final touches on the topping different- i added a PB swirl. As a general rule, I use the organic whipped version for baking, since it doesn’t contain flax oil. This pie looks incredible. My friend made this for my birthday with a nut crust and it was AMAZING!! We then could pour all the coconut milk out, and be left with all the solids left in the press. I drool over their pastry cookbook I have here at home and ate the best lemon tart there of my life. I’m going to make it in advance, store it in the freezer, and thaw it overnight in the fridge for the perfect texture. I wish I went with a cashew base instead. It was all good I just had to make an extra crust and chocolate ganache topping. Vegan Peanut Butter Pie made with all-natural peanut butter, coconut milk, and maple syrup in a chocolate almond flour crust that tastes like a peanut butter cup! And get this, he isn’t vegan, and he barely even likes peanut butter. It was awesome. Make this, Now. My can says to open at the other end, not right side up. But I’m so bummed I missed you guys while you were in SF — boo!! We recommend letting it set for at least a couple of hours and removing it 20-30 minutes prior to serving! I was delighted with how easy, delicious and pretty this turned out. It was a bigger hit than the pumpkin pie. My husband, not a vegan, said he was in heaven with the ganache. This recipe is genius. You should be able to sub it in 1:1. BUT… I have always wondered; what do you mean by 1/34 cups? Or just the 1 1/2 cups raw quick-soaked cashews? I cannot have coconut, what can I use to replace that? McVites Digestive Biscuits are a great substitute for graham crackers. No Bake Peanut Butter Cup Pie is so easy to make. I have read and agree to the terms & conditions, @2016 - PenciDesign. I want to make this recipe but I cannot find silken tofu at the store. I’ve made this recipe several times and I LOVE it! You say 1 sleeve of graham cracker. And I have more tofu to use up. Prep Time: 3 hours Servings: 8. How did freezing it go ? xo. Growing up, my absolute favorite candy was Reese’s cups. We haven’t tried with store-bought, but we think it would work. Happy baking! I also added half a cup more of peanut butter and used almonds as my topping. I put the pie in the freezer for a couple of hours before serving and the filling was still pretty mushy. Also I could not whip the coconut cream, mine was just a hard block on top of the liquid in the can. It calls for vegan butter, which makes it truly vegan. I still love you guys! Peanut Butter Mousse Layer . It was in the freezer too long, it didn’t separate, and it was confusing because some of the milk froze tricking me into thinking it separated. Can it be made with 80 to 90% Dark Chocolate and do I need to make any adjustments? I used honey & a bit of molasses to sweeten and I used to liquid from the coconut cream to make the chocolate. I just found your website and I love it! I spooned it out ever so carefully all the way to the bottom but only found solid matter (so to speak), no liquid for my ganache. Thanks Dana, for always creating these amazing treats! This was absolutely delicious! This pie is amazing! Was stil amazing though, didn’t look as fabolous, but my friends loved it anyway! Graham crackers usually have honey in them so for someone who isn’t vegan (and is cooking this for a vegan or who is transitioning) please be careful about what graham crackers you use because honey isn’t consumed by vegans! I made this for an alternative to the traditional Thanksgiving pies, and unfortunately was pretty disappointed. Add the peanut butter, tofu, and maple syrup to the food processor. My birthday’s coming up and now I know exactly what I’m gonna make… :-) Alas, the coconut cream flavor overpowered the peanut butter. I have forwarded your website to family and friends. Made this pie tonight. Find trouble-shooting tips. Everything I have made my family and I just eat it right up! Damn you and thank you! My husband has declared this our official holiday dessert. You should’ve made two!”. It seems to over power those strong flavors somehow. It is unlike other vegan cakes, very special. So I can compare the measurements haha, yes! It required extra peanut butter and some freezing. Scrape down sides of blender as necessary. Yay! We’re so glad you enjoy it! I used a fresh refrigerated container of Nasoya silken tofu — I think it has a milder flavor than aseptic packs of silken tofu. You have to shake it around a little because it does get really thick, it’s amazing though! Thanks Thanks so much! Did anybody else have this issue with the extra pie filling? The only vegan one I can ever find is Nabisco Original Graham Crackers! I don’t think it matters a great deal, though. If you give it a try, we would love to hear how it goes! Thank you! ☺. Hi there! Not sure what they would be similar too. Scratch that, I was able to salvage the recipe by using whipped chickpea aquafaba instead of the coconut cream! Thank you in advance. Seriously delicious, vegans and non-vegans alike can appreciate how great this pie is! I ask only because sometimes people use regular (firm) tofu in place, and it simply doesn’t work. Thanks! I was wondering about that!