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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Peanut Butter Pie

    Vegan Peanut Butter Pie

    0
    By Alisa Fleming on March 19, 2011 Dairy Free Desserts

    Thank you so much to viewer Crystal for sending in this delicious vegan peanut butter pie 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.”

    Special Diet Notes: Vegan Peanut Butter Pie

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, vegan, plant-based, and vegetarian.

    Vegan Peanut Butter Pie
     
    Print
    Prep time
    15 mins
    Cook time
    2 hours
    Total time
    2 hours 15 mins
     
    Author: Crystal
    Serves: 1 pie
    Ingredients
    • 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)
    Instructions
    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!
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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