This pie is made with a plain peanut butter base garnished with salted pretzel bits, roasted peanuts, chocolate chips, and a chocolate drizzle. I also used some chocolate syrup and some sprinkles that have been hiding in my cabinet since Christmas.
Celebrate Pi Day With This Vegan Chocolate Peanut Butter Pretzel Pie
- 1 9-inch pie shell (homemade or frozen)
- For the filling:
- 14 ounces firm tofu
- 1 cup peanut butter
- 3/4 cup granulated sugar
- 1/4 cup maple syrup
- 2 Tablespoons plant milk
- 1 1/2 teaspoons vanilla extract
- For the toppings:
- 1/2 cup salted pretzels, crushed
- 1/4 cup chocolate chips (for melting and/or scattering on top)
- a few salted peanuts
1. Bake the pie shell until golden brown. While it’s baking, you can prepare the filling.
2. Pat the tofu dry to remove any excess liquid. (Don’t worry about pressing it too much—the liquid will not greatly impact the final product.)
3. Add tofu, peanut butter, sugar, maple syrup, plant milk, and vanilla extract into a blender or food processor. (Note: My family and I have been on a natural peanut butter kick recently, so I used Smuckers’ Natural Organic, but I expect that any kind would work well.) Blend and scrape the sides of the blender as needed. The pie filling took a bit more blending than I expected, but it’s important that everything is mixed evenly.
4. Pour the filling into the cooled pie shell and smooth.
5. Refrigerate and let rest for at least two hours.
6. Smash some of the pretzels, or break them into pieces for decorations. Add some chocolate chips if desired, or melt them all for a nice drizzle! Toss some peanuts over the top for an extra salty crunch.
7. Serve with vegan whipped topping or chocolate syrup (or both)!
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Photo: Cassidy Klingman