Vegan Peanut Butter Pie
Prep time
Cook time
Total time
Serves: 1 pie
  • 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 (check for honey if vegan)
  1. 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.
  2. 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.
  3. Chill in the refrigerator for several hours or overnight (until firm). Serve and enjoy!
Recipe by Go Dairy Free at