Vegan Peanut Butter Pie
Vegan peanut butter pie - this delicious no-bake pie is rich and indulgent yet so easy to make. It consists of a chocolate cookie crust filled with a smooth, light, creamy, melt in the mouth peanut butter filling. The perfect dessert for when it's too hot to bake!
Servings 10 people
Ingredients
Crust:
- 400 g (14 oz) vegan chocolate sandwich cookies (Bourbons or Oreos)
- 135 g (½ cup + 1 ½ Tablespoons) vegan block butter melted
Filling:
- 250 g (1 cup) smooth creamy peanut butter (do not use natural)
- 349 g (12 oz) pack firm silken tofu (I use Yutaka)
- 250 g (1 cup) thick chilled coconut cream (solid white part only)
- 100 g (½ cup) light brown soft sugar
- 2 teaspoons vanilla extract
- pinch salt
To Decorate (optional):
- chopped roasted peanuts
- chocolate shavings
Instructions
- Start by making the crust, place the sandwich cookies in a food processor and blitz to fine crumbs. (Alternatively, place them in a sealable freezer bag wrapped in a tea towel and bash them with a rolling pin.)
- Tip the crumbs into a bowl and stir in the melted vegan butter. The mixture should resemble wet sand.
- Tip into an approx 23 cm/9 in pie dish and pack the crumbs down really firmly, pressing them up the sides of the dish. Use the base of a glass to help press them down. Pop it in the freezer while you prepare the filling.
- Place the peanut butter, silken tofu, coconut cream, brown sugar, vanilla extract and salt in a blender and blend at a high speed until very smooth, scraping down the sides as necessary.
- Pour the filling into the chilled crust and spread level. Refrigerate for at least 4 hours, preferably overnight, until set.
- Decorate with chopped roasted peanuts and chocolate shavings before serving if you like. Keep the pie refrigerated.
Notes
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- This pie needs to be kept refrigerated, it will get melty at room temperature, especially if it is warm out. If you find that the filling is too soft, simply pop it in the freezer for half an hour or so before serving