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Peanut Butter Pie

What you need: 

2 ounces unsweetened chocolate, melted, divided
1 prepared 9" vegan graham cracker crust
1 pound silken tofu
1 cup sugar
1-2 cups smooth peanut butter
roasted peanuts, to garnish

What you do: 

1. Spread a thin layer of the melted chocolate over the graham crust. Let harden while preparing the filling.
2. Blend tofu, sugar, and peanut butter until smooth. Pour into crust.
3. Top with peanuts and drizzle with remaining melted chocolate. Refrigerate until firm. This can take a couple hours to a day.
Source of recipe: I came up with this after trying a few different versions that weren't quite right.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

This pie is okay, but it's nothing to freak out over. The peanut butter I used wasn't that great, so perhaps that's why the pie was lackluster. Next time, I'll try it with natural skippy, my favorite. Until then... meh. Just meh.

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This is fabulous!  I could only find a 12 oz package of silken tofu so I used a little less of that.  It didn't quite fill the crust, but it was still yummy.  I think I may use vegan semi-sweet chocolate chips next time instead though.  I also froze the pie because I was impatient and did not want to wait for it to set but it worked well that way.

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Thank you, it turned out great!  I started out following the recipe in "vegan with a vengeance", but the agar was not dissolving properly; it kept making the filling grainy.  I threw out 2 batches of pb filling.  Finally, I saw this recipe with good reviews.  I had already made the chocolate cookie crust with a chocolate bottom.  I used powdered sugar, and added 2 tsp vanilla extract, 1 cup pnut butter, and 1/4 cup coconut milk.  I got the highest rating possible from my 14 y/o, who said "OMG" after he took his first bite. Yay!!

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This is the my ultimatum fav........ :)>>> Imma peanut butter luv'r.  :hotforyou:

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This is a supper yummy reese's peanut butter like pie! I added two tablespoons of vanilla almond milk to help smooth it out. One cup of peanut butter was more then enough to give it a strong flavor. Like most vegan pudding pies the flavors really come together 12 to 16 hours after first placing it in the fridge.

This pie is so rich I can settle for 2 small slices a day.

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I LOVE this sooo much! My husband and little girl do too! I was pretty nervous because I don't really like tofu, but I was happily surprised at how the peanut butter overpowered it! I made it yesterday and there is none left today. Thnks so much for the recipe!

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This pie tasted absolutely delicious! It was really creamy and not too overwhelmingly peanut butter-y, so that both my boyfriend (who loves peanut butter) and I (who am not fond of it) enjoyed it.

However, it never firmed up, and I refrigerated overnight! It's a creamy mess that is hard to cut, serve, and eat. I think it would really benefit from the addition of a thickener such as arrowroot or cornstarch.

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This was a surprise. I was skeptical at first about how peanut butter and tofu would go together, but it really works! The minimal ingredients makes for a short prep time and an even shorter grocery list. The cleanup is easy too (unless you accidentally burn your first batch of chocolate like I did, oops). I have only one caveat; this pie is deceptively filling. Eat in very careful moderation!

I'll definitely be making this more often when pie crusts are on sale.

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