Chocolate Peanut Butter Cream Pie, Vegan and Gluten-Free

The best recipe for Chocolate Peanut Butter Cream Pie
best recipe chocolate peanut butter cream pie vegan gluten free

Chocolate Peanut Butter Cream Pie

Fluffy, silky and decadent…um, yea!

No bake, few ingredients and simple to make…can it get any easier!?!

Back in the day my best friends and I would go to Friendly’s and get their mega Reese’s Pieces Sundae, remember those???  I can only imagine the ingredients used, I’m sure they were not the healthiest!  Here is something that’s even better tasting, and not so horrible for you!

I used a pre-made chocolate cookie crust…no judging!  Arrowhead Mills makes a vegan graham cracker crust and Mi-Del makes a gluten free chocolate cookie crust. If you want to make your own, it’s simple!  All it takes is a sleeve of graham crackers of your choice, crushed and mixed with a few tablespoons of melted coconut oil or vegan butter.

Here are a few recipes to try:

Chocolate Covered Katie

About Food

For a chocolate variation buy chocolate graham crackers or chocolate snap cookies

You can even use nuts for a grain free chocolate cookie crust:

Minimalist Baker

DAMY Health

best recipe chocolate peanut butter cream pie vegan gluten free

Chocolate Peanut Butter Cream Pie

The best recipe for Chocolate Peanut Butter Cream Pie
Course Dessert, Snack
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Baking Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 324kcal
Cost $


  • 1 pound block of silken tofu organic, Non-GMO, such as Nasoya
  • cup all natural peanut butter
  • cup pure maple syrup
  • ½ teaspoon pure vanilla extract
  • ½ cup chocolate chips I use Enjoy Life, melted
  • 1 cookie pie crust homemade or pre-made (see recipes below!)
  • For the chocolate drizzle:
  • ½ cup chocolate chips
  • 1 tablespoon coconut oil
How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • Add tofu, peanut butter, maple syrup and vanilla to a food processor. Blend until whipped and creamy.
  • Melt chocolate chips in a double boiler or microwave. Add melted chocolate to food processor and blend until well combined.
  • Pour mixture into pie crust and place in refrigerator for 2-3 hours or until chilled.
  • For chocolate drizzle sauce:
  • Melt chocolate and coconut oil in a double boiler or microwave.
  • Serve pie with chocolate drizzle (optional, but well recommended) 🙂


 Hope you have a wonderful weekend 🙂


Calories: 324kcal | Carbohydrates: 30g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 97mg | Potassium: 318mg | Fiber: 1g | Sugar: 24g | Calcium: 59mg | Iron: 1mg
Cristina C. RD LDN

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