Vegan Peanut Butter Pie
by Rachel @ Simple Girl
1 pre-made vegan crust
8 ounces silken Tofu
1 cup powdered sugar
1 cup natural creamy peanut butter
2 teaspoons vanilla
pinch of salt
1 can coconut milk (not lite)
1/4 cup powdered sugar
chocolate chips, melted for drizzling.
Mix together tofu, peanut butter, sugar, vanilla and salt.
Chill a separate bowl in the freezer.
Pour 1 can of coconut milk into glass container and refrigerate until it separates. The “milk” will be white and rise to the top and the “water” will be clear and stay at the bottom.
Skim off the milk and put into chilled bowl, being careful not to add any of the water.
Add 1/4 cup powdered sugar and beat like you would whipped cream.
Fold whipped coconut milk into the peanut butter mixture and pour into a pre-made Oreo Crust. Drizzle with melted chocolate chips. Freeze or refrigerate until ready to serve.
Edited by YummyVegan