Vegan Peanut Butter Cup Pie
Try this Vegan Peanut Butter Cup Pie recipe
Try this Vegan Peanut Butter Cup Pie recipe
- 1 sleeve graham crackers (or sub similar gluten free
- 4.5 tbsp melted vegan butter or coconut oil
- 12 ounces firm silken tofu slightly drained and patted dry
- 1/2 cup creamy salted natural peanut butter (i like trader
- 1/4 cup agave nectar or maple syrup (or sub honey if not v
- 1 14- ounce can (~ 1/34 cups) full fat coconut milk or coconut cre chilled overnight (no shaking the can! you want the cream and liquid to remain separate)
- 1 cup semisweet dairy-free chocolate chips
- 1/3 cup non-dairy milk (i used full fat coconut but almond milk is fine, too)
- Carbohydrate 1.452629563644 g
- Cholesterol 0 mg
- Fat 2.966494097184 g
- Fiber 0.782446821338273 g
- Protein 5.368265694216 g
- Saturated Fat 0.4289849835492 g
- Serving Size 1 1 Serving (34g)
- Sodium 4.7627198808 mg
- Sugar 0.670182742305727 g
- Trans Fat 0.2085390919236 g
- Calories 49 calories
Step-by-step
- Preheat oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
- Add graham crackers 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 butter and pulse to combine.
- Add to greased pie pan and press down with your fingers to flatten. You can lie 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.
- Add tofu, peanut butter, maple syrup or agave to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more agave for added sweetness or a pinch of salt if your peanut butter wasn't very salted.
- Next, scoop out the cream of our coconut milk or cream and whip into whipped cream in a large, chilled mixing bowl. Find trouble-shooting tips here. Optional: sweeten with a little powdered sugar and vanilla.
- Fold the peanut butter-tofu mixture into the whipped cream.
- 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.
- Add chocolate chips to a bowl and heat your non-dairy milk 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.
- 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.
- 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, but it is much more delicate to slice and serve, but just as delicious.
- After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.
My Unexpected Vegan Peanut Butter Cup Pie Adventure
Let me tell you, I never considered myself a baker. My kitchen skills mostly revolved around quick weeknight dinners and the occasional disastrous attempt at cookies. But recently, a friend raved about a vegan peanut butter cup pie, and the challenge ignited a spark within me. I, a busy working mom with two kids and a demanding career, decided to tackle this recipe, figuring it would be a fun weekend project, and perhaps, a delicious way to surprise my family. Little did I know, this seemingly simple dessert would lead me on a culinary adventure.
The first hurdle was finding all the ingredients. My local grocery store wasn't exactly a vegan haven, but armed with my shopping list, I scoured the aisles, feeling a little like a detective on a mission. I discovered the hidden treasures of the organic section – silken tofu, a can of full-fat coconut milk (the key to that incredible whipped cream), and an array of dairy-free chocolate chips. The process itself was surprisingly therapeutic. The rhythmic whirring of the food processor as I crushed the graham crackers, the smooth blending of the peanut butter and tofu mixture, the careful folding of the whipped cream – it was a meditative experience that momentarily transported me away from the daily grind.
There were moments of panic, of course. The ganache threatened to seize up, my whipped cream seemed a bit too…liquidy at first, and the initial crust had a slight tendency to crumble. However, each challenge presented a new opportunity to learn, to adjust, and to refine my technique. I discovered that the trick to perfect whipped coconut cream was chilling the can overnight (who knew?) and that a little extra patience was often the solution to a culinary crisis. More importantly, I learned that mistakes are not the end of the world; they're simply stepping stones on the path to culinary mastery. In fact, my slightly imperfect pie, with its charmingly rustic crust, held a special charm, a testament to the handmade love that went into its creation.
And the taste? Oh, the taste! It was phenomenal. The creamy peanut butter filling, perfectly balanced by the rich, dark chocolate ganache and the satisfying crunch of the graham cracker crust, was a revelation. My family devoured it in record time, praising my newfound baking skills. That evening, while watching my kids happily munch on pie, I felt a profound sense of accomplishment. It wasn't just a delicious dessert; it was a reminder of my capacity for growth, creativity, and the simple joys of creating something special from scratch. This experience has encouraged me to step outside my culinary comfort zone and explore new recipes, ingredients, and techniques. Who knew that a vegan peanut butter cup pie could be the catalyst for such a rewarding journey? Now, I'm already planning my next baking adventure, and I can't wait to see what delicious discoveries await.
