Peanut Butter Pie

Peanut Butter Pie Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 25 minutes


Vegan cooking spray (soy-free if necessary)


1 cup oat flour (certified gluten-free if necessary)

½ cup almond flour

¼ cup coconut sugar (or brown sugar)

1 tablespoon arrowroot powder

1 teaspoon ground cinnamon

½ teaspoon vanilla powder, optional

½ teaspoon baking soda

½ teaspoon salt

6 tablespoons very cold vegan butter (soy-free if necessary)

1 teaspoon apple cider vinegar


1 cup unsalted, unsweetened, smooth natural peanut butter

One 12-ounce vacuum-packed block extra firm silken tofu

5 tablespoons chilled, hardened canned coconut cream

½ cup coconut sugar (or brown sugar)

2 tablespoons tapioca powder

1 teaspoon vanilla extract

½ teaspoon salt

Peanut Butter Crumble

¼ cup unsalted, unsweetened, smooth natural peanut butter

¼ cup oat flour (certified gluten-free if necessary)

¼ cup powdered sugar (or xylitol)


1Preheat the oven to 375°F . Lightly spray a 9-inch pie pan with cooking spray.

2To make the crust : In a large bowl, whisk together the oat flour, almond flour, sugar, arrowroot, cinnamon, vanilla powder (if using), baking soda, and salt.

3Cut in the butter and vinegar until it has the texture of wet sand and no pieces are larger than your pinkie fingernail.

4Pour the mixture into the pie pan and use your hands to evenly distribute and spread the crust along the bottom and up the sides.

5Bake for 10 minutes. Remove from the oven and let cool completely before adding the filling.

6To make the filling : In a food processor, combine the peanut butter, tofu, coconut cream, sugar, tapioca powder, vanilla, and salt. Process until smooth.

7Pour into the prepared crust. Refrigerate until ready to use.

8To make the crumble : In a small bowl, combine the ingredients and stir with a fork until crumbly.

9Sprinkle the crumbles over the top of the pie. Chill for at least 2 hours, or until ready to serve.

10Leftovers will keep in an airtight container in the fridge for 1 to 2 days.

11Refrigerate a can of coconut cream or full-fat coconut milk overnight. The cream will harden and separate from the water.

12Use a can opener to open the can and lift off the lid. Carefully spoon out the solid coconut cream.

13Discard the water (or save it for later use). If you can find a 5.4-ounce can coconut cream, it will provide you with all the cream you need for this recipe.

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