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5 Star Chocolate Peanut Butter Pie

What you need: 

1 package (10 ounces) vegan chocolate chips (I use Tropical Source), pressed
1 package (about 12 ounces) firm or soft silken tofu (I use firm to make a more decadent texture)
at least 1 cup nondairy milk, as needed (I use soy)
1 vegan graham cracker crust
1 cup peanut butter (preferably a natural blend)
1 box (4 cups) powdered sugar, divided

What you do: 

1. Put the chocolate chips in a microwave safe bowl and heat them for a few minutes. It is very crucial that you watch carefully and stir to avoid burning. You don't want the chips to be completely soupy liquid, you are going for a more molten melted effect.
2. Slightly break up pressed silken tofu, and add to blender. Add chocolate to blender. The next process must be done quick as to avoid the hardening of the chips.
3. Have milk container open and near the blender to pour in when the mixture is too thick to stir, but don't add too much. You want a thick pudding when the blending of the chocolate, tofu, and milk is finished. It should be basically pourable, so go ahead and pour it into your crust. Place in the fridge for 30 minutes.
4. While the chocolate pie is setting up, melt peanut butter in the microwave. Stir in some of the powdered vegan sugar until thick, then add some milk, then powdered vegan sugar and so on. Continue this process until you have a sweet, thick peanut butter paste that is not too sticky.
5. Carefully spread the peanut butter mixture on top of the pie. There should be enough that it becomes the top layer of the pie. Let it set for about 3 hours. It will be like a cheesecake and wonderfully rich.

Preparation Time: 
30 min
Cooking Time: 
Recipe Category: 


I wonder if you can use cocoa powder instead of the chocolate chips?  Or is it the waxy factor that makes it hold together?


Soooo good! There is an explanation as to why the picture I took is devoid of any peanut butter accompanying the pie. This is basically a chocolate mousse, and took me back to when I was a child and ate pie at a favourite restaurant. It was great without peanut butter.
I'm making this for friends instead of eating it all myself this time.


I dont even have words for this  :)>>> .....I even took a picture of it and I never take pics of the food I make. YUMTASTIC - ok theres a word for it lol


is it ok to use low-fat peanut butter? its just it has alot of fat..


This was so amazing!  I made it for my mom's b-day and she loved it!


Awakening124, you are gonna love it....OMG...I made it this weekend for my mom and dad's b-day party and my mom loved it.  She is a very picky dessert loving omni...I left the rest of the pie there and I know she is gonna scarf it down!

Each layer could stand as its own amazing dessert, but together it is like tastebud orgasms....

Plus it is so amazingly easy to make. No pans or oven necessary...just a micro and fridge.


I have the peanut butter topping all ready and the rest of the pie is firming up with the fridge. Even if it doesn't firm up (when I put it in the fridge it has the consistency of pudding), I don't care because both the topping and the filling tastes SO GOOD. I had to add water to the peanut butter to get it to the creamy thickness that I wanted, but it turned out fantastically well. It's crazy to think that there's no dairy in this. My mom is a peanut butter WHORE, I'm so making this for her birthday. XD


When I ask my kids what they want for dessert they say 'chocolate peanut butter pie'!  This is our very favorite pie recipe.  It's actually the best chocolate pie I've ever tasted, vegan or non vegan.  We usually use a store bought crust but when we make our own (graham cracker crust) we save a little to sprinkle on top the peanut butter.  Also, I add enough confectioners sugar to make the topping really thick (barely spreadable) so it's almost like peanut butter fudge.  You definitely have to refrigerate the bottom part first.  We use the silken 'firm' for a more truffle like texture.  Great recipe. 


That's funny, because when I made it, I also used unsweetened organic peanut butter, and half of the amount of sugar called for was more than enough! I suggest that each person taste-test while adding sugar, so you don't make it too sweet. I can't imagine how sweet it would have been with the full amount!


Well, I used natural organic, unsweetened peanut butter. I must warn others out there, that if they don't use the regular sweet peanut butter, they need to add more sugar! I saw this and did a lot of taste tests before I finally got it right. Overall it was a delicious recipe that I will use again.



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