This vegan peanut butter silk pie is absolutely one of the most absurd foods I have ever made — and that’s saying something, since embarking on absurd food projects is kind of a thing of mine. I know you can make a perfectly tasty peanut butter pie with tofu as the main ingredient, but man, I just really wanted to make one the “classic” way, with classically processed, classically bad-for-you ingredients. I have exceedingly few vices, okay? I can indulge in questionable recipes sometimes. And let me tell you, not even my midwestern farmer grandma would turn her nose up to this pie. It is disgustingly good.
Furthermore, this pie is proof (proof!) that you don’t have to possess any creativity or special know-how whatsoever to make delicious vegan food that omnis will love, and that store-bought vegan dairy products do their job just as well as their non-vegan, animal-killing counterparts. It’s silky smooth and richer than The Vegetarian Myth, y’know what I mean?
- 25 sandwich cookies (try chocolate, vanilla, ginger, or peanut butter)
- 5 Tbsp vegan butter, melted
- 8 oz vegan cream cheese
- 1 c creamy, sweetened peanut butter
- 1¼ c powdered sugar
- 3 c vegan whipped cream (see notes)
- First, prepare the crust. Using a food processor, pulse cookies into fine crumbs. You should have about 3 cups.
- Stir in melted butter.
- Press crumb mixture into a 9" pie plate.
- In a large bowl, beat together cream cheese, peanut butter, and sugar.
- Fold in whipped cream until evenly distributed.
- Fill crust with peanut butter filling.
- Place pie in freezer for at least 2 hours.
- Let pie thaw at room temperature for half an hour before serving.
12 comments
Shannon says:
Sep 20, 2013
Dreamy! Silk pies are always so satisfying and rich.
Nicola Bowman says:
Sep 27, 2013
To make homemade whipped topping just mix 2 cans of coconut milk till soft peaks form?
claryn says:
Sep 27, 2013
If you haven’t made coconut milk whipped cream before, I recommend checking out this post for a step-by-step how-to: http://www.thekitchn.com/how-to-make-whipped-cream-from-152490
Melissa says:
Sep 21, 2013
Thanks so much for posting this recipe! While I normally love tofu, I don’t love it in desserts/pies (tastes weird to me). I can’t wait to try this pb silk pie – it looks awesome!
Elizabeth says:
Sep 21, 2013
This looks exquisite. I’m sure I’m not alone in being excited for your pursuit of such “vices”.
Kylie @ FotV says:
Sep 22, 2013
Looks totally scrumptious!
luminousvegans says:
Sep 22, 2013
Oh my goodness, this looks so decadent and amazing! I love silky cream pies like this.
vegan israel says:
Sep 22, 2013
looks wonderful! can i substitute peanut butter with something else? allergies..
Rebekah says:
Feb 7, 2014
I’m sure sunflower seed butter would work just as well.
Mar Steinfeld says:
Dec 3, 2013
I made the peanut butter silk pie for Thanksgiving and it was a huge hit!
Rebekah says:
Feb 7, 2014
This is deliiiiicious. Best pie recipe I know. Reminds me a little of cheesecake in both taste and texture too.
claryn says:
Feb 7, 2014
Thanks, Rebekah! I totally agree with the cheesecake comparison.