Thank you so much to viewer Crystal for sending in this delicious recipe! – “I’ve been dairy-free since August when we found out my nursing baby is allergic to milk. I love to cook and was completely lost at first. It has been a major adjustment for myself and my family and at first I had a lot of disappointments for dinner. The last several months I’ve learned so much about how to live and cook dairy-free, in large part from Go-Dairy Free (which I got for Christmas). Thank you!
Now I’ve found lots of yummy things to eat and have finally started having success at modifying my old favorites. I hope others like this pie as much as I do. It’s dairy-free, egg-free, and I suppose could be gluten-free if using a gluten-free crust.”
- 1 can (14 oz) coconut milk (stored at 70°F or cooler), unshaken
- ⅓ cup powdered sugar
- 1 package –(12 oz) firm silken tofu, drained
- 1½ cup white sugar
- 1½ teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 dairy-free graham cracker (for strict vegan, opt for honey-free grahams)
- Open can of coconut milk and scoop out all the cream and into a small mixing bowl. You will not need to watery liquid in the bottom for this recipe. Using hand mixers beat the coconut cream until thick and stiff, resembling whipped cream (will take several minutes). Add the powdered sugar and beat into the cream. Cover bowl and put in refrigerator.
- Blend the tofu, white sugar, and vanilla in a blender until smooth. Add the peanut butter and whipped coconut mixture. Blend again until creamy. Spoon into pie crust.
- Chill in the refrigerator for several hours or overnight (until firm). Serve and enjoy!