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.