Vegan Peanut Butter Mousse Cup Pie

I’ve been posting a lot of desserts lately. Can you tell I like chocolate and peanut butter? No matter, this is possibly the best dessert I’ve ever made. The best part is I made it up all by myself! Oh. My. Gosh. was this fabulous.
Vegan Peanut Butter Mousse Cup Pie

Prep Time: 25 minutes

Total Time: 1 hour, 25 minutes


    Peanut Butter Mousse Layer
  • 12 oz. Extra-Firm Silken Tofu (I used Moru-Nu because I had it lying around. This would probably be fine with firm or non-silken, too.
  • 1 cup peanut butter
  • 1/3 cup powdered sugar
  • 1/4-1/3 cup agave nectar/maple syrup/brown rice syrup, etc.
  • 1 teaspoon vanilla extract
  • Chocolate Ganache
  • 1/4 cup soy/rice/oat/almond milk (I used oat)
  • 3/4 cup vegan chocolate chips
  • 2 tablespoons agave nectar/maple syrup, etc.
  • 1 vegan ready-made graham cracker crust of your choice (I'm lazy)
  • vegan white chocolate (optional, for garnish)


  1. Drain and rinse the tofu and squish out any excess water.
  2. Combine all the peanut butter mousse ingredients in a blender or food processor and blend until smooth and well-mixed.
  3. Pour into pie crust and refrigerate while you make the ganache. It's okay if it doesn't fill the crust all the way to the top, hence only 12 oz. of tofu. You want room for the ganache!
  4. Bring your vegan milk of choice to a gentle boil in a small saucepan.
  5. As soon as it boils, remove it from the heat and mix in the chocolate and syrup until everything is fully melted and evenly combined.
  6. Let sit for 10-15 minutes at room temp until it solidifies a bit more and then pour or drizzle over the peanut butter mousse in the pie crust. I decided to pour it completely over to make it look like a peanut butter cup, and because I was going to shave the white chocolate over it anyway to make it look pretty. You may choose otherwise.
  7. Put in the refrigerator for at least an hour to solidify before eating.


I used natural peanut butter, so if you're using a peanut butter with more sugar already added you may want to cut the amount in the recipe down to keep it from being sickeningly sweet.

After the hour, feel free to put on the toppings of your choice. I took the vegan white chocolate I had just made and shaved it on top with a potato peeler of all things. It was pretty! I think chocolate covered hard pretzels would be cool too. Vegan peanut butter or butterscotch chips would be especially amazing, too. In fact, I kind of want to try making some vegan peanut butter chocolate by tweeking my white chocolate recipe a bit with some peanut butter flavored extract and some PB or something. Worth a shot!But seriously, for how easy this recipe was to prepare, it was the most amazing thing I’ve ever made. Who said good desserts had to be complicated?

  1. oh, my, this looks decadent! i will have to try this one. 🙂

    veronica / Reply
  2. That looks so good, I’ll make it for sure! Thanks!

    L2baker / Reply
  3. You have made my day! YUM.

    Anonymous / Reply
  4. I’ve been looking for the perfect vegan peanut butter pie and I decided yours looked like the nicest one on the internet. The pie is waiting in the fridge right now, and I loved licking the batter, so I have a feeling I’m going to love it. Thanks for posting. 🙂

    ashley / Reply
  5. Best on the internet, well, I am honored! I want some more of this pie right now. Hope it works out well for you!

    Nicole / Reply
  6. This comment has been removed by the author.

    bearpie / Reply
  7. I made this exactly as instructed and it didn’t set (was still liquidy even after a couple hours). But it did taste good!

    Matt / Reply
  8. Hi Matt,

    Are you sure you used the right tofu? It needs to be extra-firm (not just regular silken) or it will be liquidy.

    Nicole / Reply
  9. The first time I made it was with firm silken tofu, as the recipe suggested it should be okay. So, I remade it with extra-firm silken tofu and it was much, much better!

    The second time I made it, I also changed how I used the tofu. I found the ganache solidified too much in the original recipe, so this time, I used 3/4 of the tofu in the peanut butter layer (still used a cup of peanut butter and almost the same amount of sweetener). And then I blended the remaining 1/4 package of tofu with the melted chocolate chips/almond milk to make a softer chocolate topping. It did just the trick, and the topping was firm, but not completely solid like it was in round one.

    Anyway, it was a big hit with the family. Thanks for the recipe! It’s a keeper.

    Matt / Reply
  10. Hi again Matt,

    I might consider taking the firm out of the recipe then! I’ll have to make it again and test it out, as I don’t remember what I originally used. Thanks for the comment and happy it worked better the second time!


    Nicole / Reply
  11. Amazing dessert, I was craving a peanut butter pie for months before I found this! The best pie I’ve had ever (but I love PB, so I’m biased.) 🙂

    MeloFellow / Reply
  12. @MeloFellow That is quite the compliment, thank you! I’m super happy you liked it! I really should make it again as I am also a PB fiend and this post is in serious need of better pictures! Thanks again! 🙂

    Nicole / Reply

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