Peanut Butter Chocolate Pie

I’ve been on a Kind Diet kick lately and decided to play around with the Peanut Butter Chocolate pie recipe. The pie is incredibly rich, but so delicious. I don’t know how anyone would be able to tell it’s vegan.


  • Ready made pie crust (I used a whole wheat crust from Wholly Wholesome)
  • 10-12 oz vegan chocolate chips
  • 1/2 c soy milk
  • 1 c peanut butter
  • 1 box silken firm tofu
  • 2 tsp vanilla
  • 1/4 c maple syrup
  1. I baked my frozen pie crust for a few minutes, according to package instructions. After baking I put it in the fridge to cool while I made the chocolate layer
  2. For the base chocolate layer, use a double boiler to melt chips. When chips are melted, slowly whisk in soy milk. Reserve 1/4 c of the chocolate and pour the rest into the cooled pie crust. Place in the fridge for at least an hour


        3.  Once the chocolate layer has fully cooled, create the peanut butter layer by processing peanut butter, tofu, vanilla and maple syrup. Pour on top of chocolate layer. Return to the fridge for a few hours


       4.  Prior to serving, melt the reserve chocolate (I just microwaved mine for 15 seconds). Drizzle over pie. Place in fridge so chocolate sets…or serve right away




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