Chocolate Peanut Butter Pie

Diana Burrell. Photo by Ghazalle Badiozamani.


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Makes 12 servings

Pie Crust

3 Tablespoons butter

20 crème-filled chocolate cookies

Peanut Butter Filling

9 graham crackers

5 Tablespoons butter

3/4 cup smooth unsweetened peanut butter

1/4 cup cane sugar

Chocolate Filling

12 ounces semi-sweet chocolate chips

1 14-ounce package of silken tofu, drained

1 Tablespoon honey

1 teaspoon vanilla exctract

This rich, creamy pie tastes like chocolate peanut butter cups and gets its structure from silken tofu. Try it with sunflower seed or almond butter, too!


1. Preheat the oven to 350° and set the oven rack to the middle of the oven. Melt butter in microwave or in small pan over medium heat.

2. Place the cookies and melted butter in a food processor. Process until the mixture resembles fine crumbs, approximately 1 minute.

3. Pour the crumbs into the bottom of a 9-inch pie plate, and use a 1/4-cup measuring cup to press down on the crumbs so that they stick together and form a layer about 1/4-inch thick. Start from the middle and work your way to the edges. Use the side of the measuring cup to press the crumbs up the side of the dish, pressing down on the top with your fingers to make a smooth, even edge around the top rim.

4. Bake the crust for 10 minutes, then remove from oven to cool. Once cool enough to handle without oven mitts, place the crust in refrigerator for an hour to firm up.

5. While the pie crust chills, prepare the peanut butter filling. Put the graham crackers in a zip-top plastic bag, seal the bag, and begin breaking them up with your hands. When they get too small for breaking, roll a rolling pin back and forth over the bag until the crackers resemble tiny crumbs.

6. In a medium saucepan set over medium high heat, melt the butter, then add the peanut butter, cane sugar, and graham cracker crumbs. Stir together until combined, then remove from heat to cool while making the chocolate filling.

7. Pour water into a saucepan so it fills it up about a half-inch. Turn the burner on to medium and bring the water to a simmer. Set a metal or glass bowl on the saucepan and place the chocolate in the bowl. Stir the chocolate occasionally as it melts over the simmering water. Once the chocolate is completely smooth and melted, remove the bowl from the pan, using oven mitts to protect your hands.

8. Place the silken tofu, honey, and melted chocolate in a food processor or a blender container. Blend until completely smooth, about 30 to 45 seconds. Add the vanilla and process or blend until combined.

9. Remove the cookie crumb crust from the refrigerator. Pour the cooled peanut butter filling into the bottom of the pie crust and smooth it out with a spatula. Then pour the chocolate filling on top of the peanut butter layer and smooth it out.

10. Cover the pie and chill for at least 3 hours in the refrigerator before serving. Return the pie to the refrigerator for storage. This pie may also be frozen; remove the pie from the freezer about 30 minutes before serving.

Per Serving:

Calories: 451

Carbohydrates: 45g

Fat: 29g

Protein: 9g

Fiber: 3g

Active Time: 30 minutes

Total Time: 4 hours, 10 minutes