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Vegan Peanut Butter Cream Pie

vegan peanut butter pie

vegan peanut butter pie

This vegan Peanut Butter Cream Pie is silky sweet with a spicy ginger biscuit crust and double layers of peanut-butter infused creaminess. The top is a peanut butter whipped topping that screams “yummy!” The pudding portion of the pie has a silken tofu base with accents of coconut and vanilla. Try this no-bake, dairy-free recipe..

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  • Slice of Pie 1 of 10
    Slice of Pie

    Soft texture, but it slices perfectly!

  • Cream Pie 2 of 10
    Cream Pie

    This cream pie is made with tofu and the vegan product "Healthy Top"

  • Three Layers 3 of 10
    Three Layers

    Cookie crumb crust, peanut butter pudding, and peanut butter fluff topping.

  • Protein Rich Pie! 4 of 10
    Protein Rich Pie!

    Because there is a giant block of tofu in this pie, you are getting a nice amount of vegan soy protein.

  • Chill Tip! 5 of 10
    Chill Tip!

    Place in the freezer for 20 minutes before serving to get your pie perfectly firm - yet still soft, for slicing. Or try my agar agar method from my chocolate cream pie post.

  • Guilt-Free? 6 of 10
    Guilt-Free?

    ..maybe not guilt-free, but considering this pie is sweetened with maple syrup, contains lotsa tofu and is dairy and egg free - you can feel a bit better about devouring it.

  • Peanut Butter Lovers Delight 7 of 10
    Peanut Butter Lovers Delight

    ..so much pb flavor..

  • Vegan Creamy 8 of 10
    Vegan Creamy

    Nuts, soy and coconut are all you need for a creamy pie. Cream pie is possible without dairy.

  • Swirled Top 9 of 10
    Swirled Top

    Oh so pretty..

  • Dig in! 10 of 10
    Dig in!

    Enjoy the pie!!

I’ve been making vegan cream pies all weekend long. First it was my Chocolate Cream Pie with straight up vanilla and chocolate flavors. Then I ditched the chocolate and added in spoonfuls of peanut butter to make this pie.

My cream pie blitz has come on ever since I found a product that is essentially, “vegan cool whip” -I really can’t stop myself. It’s called Healthy Top by Mimiccreme. The topping is actually nut and coconut based, so it is soy-free. I chat more about this product and where you can find it in this post.

Agar Agar? Agar is a flavorless seaweed based ingredient, that acts a lot like gelatin. In my chocolate cream pie I used agar agar to make the pie extra custard-like and really gel in the fridge. But for this pie I wanted to see if the coconut oil, peanut butter and tofu would firm up on its own. This pb pie was much softer than the agar-infused chocolate pie. The texture was more like a thick pudding rather than a firm custard pie. But it did still slice (rather than scoop) when well chilled!

Either way (with or without agar agar) your pie will taste great. My full agar procedure is found in my chocolate pie post). Chocolate Cream Pie..

chocolate cream pie

chocolate cream pie

Onto the PB Pie recipe!..

Vegan Peanut Butter Cream Pie
vegan, makes 1 pie plus few side parfaits

Crust:
1 1/2 cups ginger biscuits (or grahams, or gingersnap cookies) – blended into fine crumbs
2 Tbsp vegan butter

Fluffy Topping:
1 box vegan whipped topping – chilled in fridge (Healthy Top by Mimiccreme)
2 Tbsp creamy peanut butter, softened

PB Pudding Cream Pie Filling:
19 ounces silken tofu
2-3 Tbsp creamy peanut butter
1 cup + 2 Tbsp maple syrup
1 cup soy or almond milk or creamer
3 Tbsp coconut oil
2 tsp vanilla extract
1/4 tsp cinnamon
1/2 tsp sea salt (to taste)

To Make:

1. Heat oven to 400 degrees.
2. Combine the crust crumbs with 2 tbsp softened vegan butter. Pack into a pie dish. Bake in oven for about 8 minutes. Remove – set aside.
3. In a sauce pan, add 1/3 cup of maple syrup and your non-dairy milk or creamer (or a blend). Add the vanilla and cinnamon as well. If using agar agar – you will dissolve it in at this point (optional). Lastly, melt the coconut oil into this mixture and heat it for a few minutes – stirring to reduce a bit. Remove from heat.
4. In a high speed blender, add your tofu, peanut butter, stove top mixture, salt and remaining maple syrup. Blend until smooth. Taste test. Adjust sweetener or salt if needed.
5. Pour your peanut butter tofu pudding over your pie crust. Leftover filling can be used to make small side parfaits.
6. Place the pudding pie int the fridge to chill for at least 3 hours.
7. When the pudding pie has firmed up enough, you can grab your Heal;thy Top and whip it into a fluffy texture using a beater – add the peanut butter as well.
8. Spoon the fluffy topping onto the pie and smooth out evenly. Place back in the fridge to chill for another few hours (if you served now it would be very soft – but still delicious).
9. Slice and serve. If you are having trouble getting the pudding to firm up place in the freezer for about 20 minutes before serving – or consider using my agar agar method to assist.

And check out my vegan chocolate cream pie too!

 

Craving more sweet vegan recipes? Check out our 19 Vegan Recipes for the Family!

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