Easy Dairy-Free Peanut Butter Pie

You'll need: vegan graham cracker pie crust, creamy peanut butter, powdered sugar, silken tofu, cacao butter, vanilla, salt, and refined coconut oil

Step 1: Melt the coconut oil and cacao butter, measure them, and add them to a blender or food processor with the rest of the filling ingredients.

Step 2: Blend the peanut butter filling on high for 3-4 minutes until the mixture is creamy and shiny! The shiny part is important.

Step 3: Pour the peanut butter pie filling into the pre-made pie crust and transfer to the fridge to chill overnight.

Step 3: When you remove the pie the next day, it will be firm and sliceable and ready to serve! Make sure you let it chill fully (at least 7-8 hours) before slicing.

After chilling, slice the dairy-free pie and serve with graham cracker crumbs, chocolate chips, or a light sprinkle of cacao powder!

Another serving idea: We also love topping this dairy free peanut butter pie with our vegan copycat Cool Whip recipe!