Vegan Peanut Butter Pudding Pie

This vegan peanut butter pudding pie is incredibly rich and creamy, full of sweet peanut butter flavor, and made with just 7 ingredients.

GUYS. Today is a very, very, very (very!) special day. Okay well not today, but tomorrow. Tomorrow is my favorite human’s birthday!

Tomorrow Joe turns 27, so like every other year, I had to dedicate an entire recipe to him. Joe loves lots of desserts, and obviously he’s never in short supply. But his favorites are definitely pie, ice cream, and cookies. And within those categories, his favorite flavors are mint chocolate chip, apple, and peanut butter.

It’s always fun to figure out what I want to surprise him with for his birthday. I usually go with pie because that’s his absolute favorite, and this year that was no different. Because I don’t want to do like, apple pie in the spring, I went with peanut butter, and holy freaking hell you guys, this vegan peanut butter pudding pie is the epitome of everything you never knew you needed in dessert.

This thing is over the top rich, luscious, sweet, decadent, and of course, it ain’t shy with the peanut butter. Like, if you’re just meh about PB, stay away. If you have an allergy? Don’t get within 50 feet of it.

But if you’re a peanut butter addict like my husband, you’re going to die. Of happiness/satisfaction, not like, an allergic reaction. Like, you will be SHOOK. Shook, I tell you.

Okay so let’s chat about how to make vegan peanut butter pudding pie! This recipe is totally inspired by my favorite pie recipe I’ve EVER made, this chocolate pudding pie I made for thanksgiving last year. Instead of chocolate, of course, peanut butter is the star today.

Ingredients for vegan peanut butter pudding pie

• Almond flour: almond flour gives the pie crust it’s slightly nutty flavor and cookie-like texture.
• Rolled oats: you’ll blend the oats into flour, which helps to hold the pie crust together and gives it a bit of chew.
• Date sugar: date sugar gives the pie crust and filling natural, fruit sweetness.
• Ground flaxseed: you’ll make flax eggs by putting the ground flax in a bowl with water in the fridge for 20 minutes, until it gels up a bit. This helps hold the pie crust together and provides some great nutrition, too.
• Silken tofu: this super soft tofu gives the chocolate pudding filling a ridiculously lush and creamy texture.
• Peanut butter: make sure to choose unsweetened, oil-free peanut butter. A lot of store-bought nut butters have a lot of added junk, so check the ingredients, which should only be peanuts and maybe a bit of salt.
• Vanilla extract: vanilla complements all the peanut butter flavor going on, in the best way.

Tips for making vegan peanut butter pudding pie

• Measure out the oats first, then blend into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1 cup of whole, rolled oats, then put that 1 cup into your blender to make flour.
• At first, the crust will look too dry to mix. When you first combine all the crust ingredients, it will look like there’s hardly any moisture compared to all the dry ingredients, but just knead and press it together with your hands, and it’ll come together into a thick dough.
• Be patient when pressing into the pan. Pressing the crust into the pan evenly will take a few minutes, so just be patient! I find it’s easiest to plop the dough ball into the pan, tear some off to use later for the sides, and start by pressing the dough evenly along the bottom of the pan with clean hands, then going back and pressing the remaining dough up the sides for the edges of the pie.
• Use a glass pie pan. I use a glass pie pan, and the almond flour has some natural oil, so I didn’t find I needed to spray/line the pan, but if you’re using a different type of pan you may need to so that you can get it out easily after baking.
• Don’t forget to poke some holes before baking. Once the crust is in the pan, poke some holes in the bottom with a fork. The holes are to help the bottom of the crust from puffing up in the oven.
• Make sure the crust is cool before adding the filling, then refrigerate overnight. The filling will set up in the fridge so that it’s nice and firm when you slice it.
• Be careful when slicing. Use a gentle hand when you’re cutting and removing the pie from the pan. The crust is a little delicate, so just be sure to cut all the way through it, then use a spatula or fork to pull the edges away from the side, and it should pop out just fine.

This vegan peanut butter pudding pie is out of this world. You only need a small piece of this gem, it is so sweet and rich and decadent. The sweet, cookie-like crust, and all that thick, pudding filling is an absolute dream. Trust me, you need it in your life.

Happy birthday, bae!! I love you so, so, so much. Even more than this pie.

Xo,

Sara