Vegan Tofu Peanut Butter Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.In a food processor, pulse 1 1/2 cups of crushed graham crackers and 1/4 cup of melted coconut oil until well combined.
• STEP 3.Press the mixture into a 9-inch pie dish, making sure to evenly distribute it across the bottom and up the sides.
• STEP 4.Bake the crust for 8-10 minutes, or until it turns golden brown.
• STEP 5.Remove from the oven and let it cool completely.
• STEP 6.In the same food processor, combine 1 package of silken tofu, 1 cup of creamy peanut butter, 1/2 cup of maple syrup, and 1 teaspoon of vanilla extract.
• STEP 7.Blend until smooth and creamy.
• STEP 8.Pour the filling into the cooled crust and smooth the top with a spatula.
• STEP 9.Refrigerate the pie for at least 2 hours, or until set.
• STEP 10.Before serving, garnish with chopped peanuts or a drizzle of melted chocolate.

Storage and Serving

• Leftover pie can be stored in the refrigerator for up to 5 days.
• Serve chilled and garnish with additional chopped peanuts or a drizzle of melted chocolate.
• For a twist, try adding a layer of sliced bananas or a sprinkle of sea salt on top of the filling before refrigerating.