Vegan Peanut Butter Pie

Name: Vegan Peanut Butter Pie
Prep time: 2 h 12 min
Cook time: 2 h 12 min
Total time: 2 h 12 min
Yield: 10
Cuisine: Global
Ingredients: 397 grams can coconut milk (stored at 70°F or cooler), unshaken; 237 milliliters creamy peanut butter; 1 dairy-free graham cracker (for strict vegan, opt for honey-free grahams); 79 milliliters powdered sugar; 340 grams package – firm silken tofu, drained; 2 teaspoons vanilla extract; 355 milliliters white sugar

This recipe makes 10 servings with 403 calories, 9g of protein, and 24g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut milk, vanillan extract, sugar, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and vegetarian diet. From preparation to the plate, this recipe takes around 2 hours and 12 minutes.

Instructions

Open can of coconut milk and scoop out all the cream and into a small mixing bowl. You will not need to watery liquid in the bottom for this recipe. Using hand mixers beat the coconut cream until thick and stiff, resembling whipped cream (will take several minutes).

Ingredients you will need

Coconut Cream

Whipped Cream

Coconut Milk

Cream

Equipment you will use

Hand Mixer

Mixing Bowl

Add the powdered sugar and beat into the cream. Cover bowl and put in refrigerator.Blend the tofu, white sugar, and vanilla in a blender until smooth.

Ingredients you will need

Powdered Sugar

Granulated Sugar

Vanilla

Cream

Tofu

Equipment you will use

Blender

Bowl

Add the peanut butter and whipped coconut mixture. Blend again until creamy. Spoon into pie crust.Chill in the refrigerator for several hours or overnight (until firm).

Ingredients you will need

Peanut Butter