This vegan peanut butter pie balances rich, peanutty goodness with a light, silky texture that feels like a classic cream pie. Silken tofu serves as the base, so there's no need for cream cheese, coconut milk, or heavy fats. Made with just 8 ingredients, this pie is so dreamy no one will believe it's both dairy-free and gluten-free!

Dairy free peanut butter pie with one slice removed and on a plate.

I'm a big fan of desserts that still feel special and taste amazing, but don't leave me feeling so stuffed. And I've come to realize that many of you feel the same way!

This is kind of my thing and what my regular readers know me for - simple, easy ingredients and prep, and lighter versions of classic desserts that don't rely on the saturated fat found in coconut milk and oil.

So I put my usual spin on this vegan peanut butter pie. It's fluffy, creamy, and light in texture, yet just rich and sweet enough to definitely feel like dessert!

Oh, and side note: who doesn't love getting a little extra protein from dessert? Thanks to silken tofu and peanut butter, each slice of this pie contains 15 grams of protein and 4 grams of fiber!

You'll love this pie because it has:

an ultra creamy, mousse-like texture
balanced peanut butter flavor
a filling that's just set enough after chilling
and it's gluten-free, coconut-free, and made without oil!

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What You'll Need
Substitutions
Recommended Equipment
How to Make Vegan Peanut Butter Pie
Variations
Can I make it in advance?
Recipe
More Vegan Pie Recipes
💬 Comments

What You'll Need

Silken tofu - Blends completely smooth and creates the creamy, neutral-tasting base. I use the refrigerated kind, which doesn't specify a firmness. Shelf-stable works, too. If you have the option, go with firm silken, not soft.
Peanut butter - Creamy works best here for the smoothest texture. If using salted peanut butter, you don't need to add salt to the filling.
Cornstarch (or arrowroot) - This contributes to the creamy consistency and helps thicken the filling.
Agar agar powder - Often referred to as vegan gelatin, agar provides additional structure so the pie sets without dairy or coconut fat. If this is a new ingredient to you, it's worth exploring and is so useful for desserts and vegan cheeses.
Vegan pie crust - Try my gluten-free chocolate pie crust (pictured), regular almond flour pie crust, oatmeal pie crust, or or go with a store-bought option.

See the recipe card below for amounts and step-by-step instructions.

Substitutions

Peanut-free: Peanut allergies? Swap the peanut butter for sunflower seed butter (aka Sunbutter), almond butter, or your favorite nut butter.
Agar: If you don't have agar powder or are allergic, 3-4 tablespoons melted coconut oil may be substituted to help the filling set when chilled. Another option is to make a chocolate peanut butter pie by adding 5 ounces melted dairy-free chocolate to the blender.

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Recommended Equipment

High Speed Blender

I've been using my Vitamix for 12 years, and it is still going strong! Perfect for extra creamy vegan desserts, sauces, dips, and smoothies.

See Product

How to Make Vegan Peanut Butter Pie

Creamy peanut butter pie filling inside a blender.

First, blend the tofu, peanut butter, sugar, and vanilla until smooth.

Half of the filling poured into a bowl and set aside.

Pour half of the filling into a bowl and set aside.

Adding starch thickener to the blender with half of the filling.

To the remaining portion of the filling in the blender, add the non-dairy milk, starch, and agar powder. Blend for a few seconds to incorporate.

Heating half of the pie filling to activate the starch and agar.

Pour this into a medium saucepan. While whisking, cook over medium heat until thickened. It thickens quickly, so don't walk away! Immediately whisk in the reserved portion of the filling.

An optional layer of sliced banana arranged in the bottom of the chocolate pie crust.

Optional: add a layer of sliced bananas to the pre-baked pie crust. My husband requested a chunky monkey pie, so I included them.

Filling poured into the pie crust and smoothed on top.

Pour the peanut butter filling into the crust, and smooth the top with a spoon or silicone spatula. Refrigerate uncovered for at least 2 hours before slicing.

Once the pie is cool, cover and keep refrigerated until ready to serve.

A slice of vegan peanut butter pie on a plate with a bite on fork to show creaminess.

Variations

Graham cracker crust - A graham cracker crust works beautifully and gives the pie a sweeter, more traditional cream-pie feel instead of the deeper chocolate base.

Peanut butter cup pie - Use the chocolate crust linked in the recipe or a vegan Oreo cookie crust 👈 like this one from Namely Marly. Decorate the pie with drizzled melted chocolate and vegan peanut butter cups from Justin's, 7th Heaven, Unreal, or the new Reese's plant-based cups.

Parfait - Skip the pie pan and spoon the filling into fancy glasses or jars. Top with crushed cookies or chopped peanuts for an easy, dairy-free pudding dessert.

Gluten-free peanut butter pie - Good news! The filling is naturally GF. As long as you stick with a vegan gluten-free pie crust like the ones listed below, you're all set:

almond flour pie crust - a reader favorite for 6 years straight!
gluten-free vegan chocolate pie crust - uses black cocoa powder for an Oreo cookie crust vibe
oatmeal pie crust - made with rolled oats and vegan butter; a good alternative to graham cracker crust
sunflower seed pie crust - similar to the classic almond flour crust above but made with raw sunflower seeds!

Can I make it in advance?

Yes, the pie can be made the day before, but note that some pie crusts will soften more than others. Both of my almond flour pie crusts (original and chocolate), tend to hold up better than graham cracker crust or regular pastry. Ideally, serve peanut butter pie the same day it's made for the best texture.

With the chocolate crust, we found the leftovers to be good for up to four days.

I hope you enjoy this creamy vegan peanut butter pie! If you try the recipe I would love to hear from you. Be sure to comment below and share your feedback!

Recipe

Overhead view of peanut butter cream pie topped with sliced banana, peanuts and chocolate.

Vegan Peanut Butter Pie (Gluten-Free)

Author: Lori Rasmussen, My Quiet Kitchen

Vegan peanut butter pie with a silky, cream pie texture and perfect balance of flavors. Gluten-free, no cream cheese or coconut, and only 8 ingredients!

5 from 1 vote

Servings: servings

Prep:10

Cook:5

Chill time:2

Total Time:2 15

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Equipment

blender

Ingredients

1 baked vegan chocolate pie crust - or other prepared pie crust
16 ounces silken tofu - see Notes
¾ cup creamy peanut butter, salted - add ¼ teaspoon salt if unsalted
½ cup sugar - I used cane sugar; sub other sweeteners if desired
2 teaspoons vanilla extract
½ cup non-dairy milk - I used unsweetened almond milk
3 Tablespoons cornstarch - or arrowroot
2 teaspoons agar agar powder - see Notes

OPTIONAL for serving/decorating:

2 large bananas - for "Chunky Monkey" pie
vegan whipped cream
chocolate shavings - or melted chocolate for drizzling

Instructions

Combine the silken tofu, peanut butter, sugar, and vanilla in a blender or large food processor (if using unsalted peanut butter, also add ¼ teaspoon salt). Blend until smooth.
For the optional "Chunky Monkey" variation (as pictured above), arrange a layer of sliced banana in the crust. Set aside.
Next, choose one of the following, depending on how much time you have for the pie to chill:
Quick-set method (2-3 hour chill time): Pour half of the blended filling into a bowl and place it in the fridge. Add the milk, starch, and agar to the remaining portion in the blender and blend briefly to combine. Transfer to a saucepan and cook over medium heat, whisking constantly, for about 5 minutes or until thickened. It will thicken quickly and requires constant whisking to avoid lumps. Immediately whisk in the chilled portion, pour into the crust, and smooth the top. Refrigerate uncovered 2-3 hours.
Simple method (4-5 hour chill time): Add the milk, starch, and agar to the blender. Blend until smooth, then transfer everything to a saucepan and cook over medium heat, whisking constantly, until thickened. Pour into the crust and chill until fully set.
Cover the pie once chilled. Serve with your favorite toppings like chopped nuts, whipped cream, melted chocolate or chocolate shavings.

Notes

Tofu: I use a refrigerated silken tofu that doesn't specify firmness. If using a brand/variety that does, choose firm or extra firm silken, not soft.

Sugar: So far I've only tested the pie with vegan cane sugar, but I suspect there is some flexibility if you want to use a different kind of granulated sugar, such as date, coconut, or brown sugar. You could possibly even incorporate some maple syrup or date syrup for a portion of the sugar.

Agar substitute: If you don't have or are allergic to agar, 3–4 tablespoons melted coconut oil may be substituted to help the filling set when chilled. Another option is to make a chocolate peanut butter pie, adding about 5 oz. melted dairy-free chocolate to the filling.

Store the pie covered in the refrigerator for up to 4 days. Freezing not recommended due to the moisture content of the tofu.