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Peanut Butter Pie

Here is one of my favorite pie recipes, from my book (p. 189).

5 min cook | 9 servings | 75 min prep

Diet Categories:
  • Flirt
Ingredient Restrictions:
  • Sugar Free


  • vegan chocolate cookie crust 1 na
  • 10-oz bag of grain-sweetened
  • non-dairy chocolate chips 1 na
  • of Earth Balance® soy milk 0.5 cup
  • of Earth Balance® peanut butter (you can also use regular peanut butter. Earth Balance® peanut butter has agave in it
  • so it might make the pie too sweet. If you use Earth Balance peanut butter
  • just go easy on the maple syrup
  • as the pie will already b 1.25 cup
  • 12.3 oz box of silken tofu (firm) 1 na
  • maple syrup 0.5 cup
  • vanilla extract
  • to taste 1 tsp


  1. Preheat the oven to 375°F.
  2. Bake the cookie crust for 4-5 minutes just to make it a bit crispy. Cool completely.
  3. Melt the chocolate chips in the top of a double boiler set over simmering water. If you don't have a double boiler
  4. place a stainless steel bowl over boiling water and melt the ingredients in it.
  5. Whisk in the milk until combined and smooth.
  6. With a measuring cup
  7. scoop out about 1⁄4 cup of the chocolate mixture
  8. then pour the remainder into the cookie crust.
  9. Place the cookie crust in the refrigerator to cool completely.
  10. While the filling chills
  11. combine 1 cup peanut butter
  12. the tofu
  13. syrup
  14. and vanilla extract in a food processor or blender; process until very smooth
  15. scraping down the sides of the bowl as needed.
  16. Pour the peanut butter mixture on top of the chilled chocolate filling in the cookie crust
  17. smoothing it out over the pie as you pour
  18. and return the filled cookie crust to the refrigerator to chill for 1 hour or until firm.
  19. To serve
  20. return the reserved chocol