Print

Healthy Peanut Butter Silk Pie Recipe

a slice of peanut butter silk pie topped with whipped cream and crushed peanuts.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Peanut butter silk pie is a delicious recipe that has a buttery graham cracker crust and creamy peanut butter filling. Any peanut butter lover will enjoy this no-bake peanut butter pie because of the strong peanut butter flavor the pie filling has! Plus it's made with simple ingredients and a little healthier than traditional peanut butter pie recipes.

Ingredients

Units Scale

For the graham cracker crust

  • 3/4 cups (276g) graham cracker crumbs (~2 packs or 18 sheets)
  • 3 Tablespoons butter, melted
  • 2 Tablespoons water, room temperature
  • 1 teaspoon pure vanilla extract

For the peanut butter filling

  • 16 ounces (454g) silken tofu
  • 8 ounces (226g) reduced fat cream cheese, room temperature
  • 2/3 cup (177g) natural peanut butter
  • 1/4 cup (85g) honey
  • 1 teaspoon pure vanilla extract

Instructions

For the graham cracker crust

  1. Preheat the oven to 350 degrees Fahrenheit and spray an 9x9" pie dish with nonstick cooking spray.
  2. Combine all crust ingredients in a small mixing bowl and stir until mixture resembles wet sand.
  3. Press crust mixture into prepared pie pan with your hands or a rubber spatula.
  4. Bake 16-20 minutes, or until golden brown. Set aside and let cool for at least 2-3 hours or overnight.

For the peanut butter filling

  1. Add all ingredients to a large mixing bowl or food processor/blender.
  2. Using a hand mixer (or the food processor/blender), mix filling ingredients until smooth and creamy.
  3. Pour into cooled pie crust and spread into an even layer using a rubber spatula.
  4. Let sit in the refrigerator for at least 3-4 hours, or until set and not jiggly.
  5. Once set, slice, garnish with whipped cream and crushed peanuts, and enjoy!

Notes

  • ​Storage: Wrap the pie in plastic wrap or foil and store in the refrigerator for up to 5 days. The crust may get a little bit soggy the longer it sits.
  • Making ahead: I definitely recommend making this pie ahead of time! This will give the crust enough time to cool and filling to set. I like to make this peanut butter silk pie a day or two in advance to maximize textures and flavors.
  • Serving: This pie is great served with a dollop of homemade whipped cream and crushed peanuts on top! You can also sprinkle some chocolate chips or shavings, crushed Oreos, or even crushed Reese's cups or Reese's pieces!
  • Depending on what your schedule looks like, I typically make the crust and filling on the same day, but don't combine them until the following day. The crust will have cooled and filling will have had time to set. The day after making both, I'll evenly spread the set filling into the cooled graham cracker crust and let sit for 1-2 hours and then serve!
  • If the crust is really crumbly after all of the ingredients have been mixed together, you can add 1 Tablespoon of water at a time until the mixture sticks together like wet sand.
  • Be sure the pie crust is completely cool before pouring in the filling! If the crust is too warm, the filling is going to become runny and prevent it from setting.
  • If you love chocolate, you can drizzle some melted chocolate on top or spread a thin layer of chocolate ganache onto the pie crust before adding the filling! It'll taste just like Reese's peanut butter cups but in peanut butter pie form.
  • You could also fold in chocolate chips or even Reese's Pieces into the filling or sprinkle them on top of the pie to give the pie some texture!
  • An Oreo crust would be a fun alternative to a graham cracker crust. You would just substitute Oreo crumbs for graham cracker crumbs in the crust recipe. Crushed pretzels would also be really good if you like sweet and salty!
  • If you're short on time, you can use a prepared pie crust to make things easier!

Nutrition

Find it online: https://the-perfect-pear.com/no-bake-peanut-butter-pie/