Name: Peanut Butter Cup Pie
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 10 servings
Ingredients: 1 sleeve graham crackers ((or sub similar gluten-free cracker/cookie // ensure vegan-friendly* as needed // 1 sleeve yields ~1 cup + 2 Tbsp graham cracker crumbs)); 4.5 tbsp melted vegan butter ((or coconut oil)); 12 ounces silken tofu ((firm, slightly drained and patted dry)); 0.5 cup creamy salted natural peanut butter; 0.25 cup agave nectar ((or maple syrup)); 1 can full-fat coconut milk ((or coconut cream, 1 can yields ~1 3/4 cups // chilled overnight // no shaking the can- you want the cream and liquid to remain separate)); 1 cup semisweet dairy-free chocolate chips; 0.33 cup non-dairy milk ((full-fat canned coconut milk or almond milk)); null null crushed, salted roasted peanuts

Instructions

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1

Preheat oven to 375 degrees F (190 C) and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
2

Add graham crackers (1 sleeve) to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn’t get ground. Add melted vegan butter (4.5 tbsp) and pulse to combine.
3

Add to greased pie pan and press down with your fingers to flatten. You can lay a piece of plastic wrap over the top when pressing down to ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
4

Add silken tofu (12 ounces), creamy salted natural peanut butter (0.5 cup), and agave nectar (0.25 cup) to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more [agave nectar] for added sweetness or a pinch of [salt] if your [creamy salted natural peanut butter] wasn’t very salted.
5

Next, scoop out the cream of your full-fat coconut milk (1 can) or cream and whip into [whipped cream] in a large, chilled mixing bowl. Optional: sweeten with a little powdered [sugar] and [vanilla].
6

Fold the peanut butter-tofu mixture into the [whipped cream].
7

Pour filling over crust and pop in the freezer to chill. Once it's fairly chilled and slightly firm (about 1 hour), prepare your ganache.
8

Add semisweet dairy-free chocolate chips (1 cup) to a bowl and heat your non-dairy milk (0.33 cup) to a low simmer. Then pour over [chocolate chips] and don't touch for 5 minutes to allow it to melt. Then stir gently with a spoon or rubber spatula until a smooth [ganache] forms. If it doesn't quite melt, you can also heat it in the microwave in 10 second increments until smooth and melted.
9

Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the [ganache] will get clumpy if it sets too long.
10

Top with [crushed, salted roasted peanuts] (optional) and pop back in the freezer to set. 20-30 minutes before serving, remove from freezer and serve. Alternatively, you can chill this in the fridge – it is much more delicate to slice and serve, but just as delicious.
11

After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.