Vegan Peanut Butter Pie (Gluten-Free)

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

Vegan Peanut Butter Pie (Gluten-Free)

Prep Time 10

Cook Time 5

Chill time 2

Total Time 2 15

Servings:10 servings

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!

Ingredients
US Customary | Metric

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.

Nutrition