This peanut butter pie is like cheesecake with a chocolate ganache topping.

recipe: peanut butter pie
for the pie
  • 1 graham cracker crust (many store-bought are vegan or be awesome and make your own)
  • 6 oz of silken tofu (vacuum packed like Mori Nu)
  • 6 oz vegan cream cheese (like half a tub of Tofutti)
  • 1 cup smooth peanut butter (the natural, no-stir creamy kind with no sugar)
  • ¼ c powdered sugar (you can powder organic turbinado in a coffee grinder)
  • ¼ maple syrup (or agave)
  • ½ t almond extract (or vanilla if you prefer, but almond makes it special)
for the chocolate ganache topping
  • ¼ c non-dairy milk (I use almond)
  • 1 scant cup of dark chocolate chips
  • 1 T agave (or maple syrup)
for the maple candied peanuts
  • 1 cup chopped dry roasted peanuts
  • ¼ cup maple syrup
for the pie
  1. Preheat oven to 350.
  2. Blend everything from the tofu down in a food processor until silky smooth.
  3. Pour into your prepared pie crust.
  4. Bake at 350 for 20 minutes.
  5. Cool for 30 minutes.
for the chocolate ganache topping
  1. Bring your non-dairy milk to a gentle boil, remove from heat, stir in your chocolate and agave and mix vigorously until fully melted.
  2. Let it cool about 15 minutes, pour all over the top of your pie!
for the maple candied peanuts
  1. Bring your maple syrup to a boil in a small saucepan and then insert a candy thermometer, boil the syrup until it’s 250 degrees and then take the syrup off the heat.
  2. Stir in your chopped peanuts quickly, let cool for just a few minutes.
  3. Pour peanut topping on top of the chocolate that is on top of the pie!
  4. Let everything set up in the fridge for a few hours (or up to a couple of days), indulge!