Peanut Butter Pie featured image
Print Recipe
0 from 0 votes

Peanut Butter Tofu Pie

A macro friendly peanut butter pie!  Silken tofu creates a creamy base and peanut butter powder brings the flavor with way less fat!  I used a small amount of real peanut butter here to add to the flavor. The crust is courtesy of Skinny Taste but a store bought one would work just as well.  Enjoy!
Prep Time10 mins
Chill time4 hrs
Course: Dessert
Cuisine: American
Keyword: dessert, Peanut Butter, pie, tofu
Servings: 8 slices
Calories: 217kcal
Author: Laura Daniel


For the Filling:

  • 1 package silken tofu
  • 1/4 cup natural peanut butter
  • 16 tbsp peanut butter powder
  • 1 tbsp honey

For the Crust:

  • 6 sheets chocolate graham crackers
  • 2 tbsp raw sugar
  • 3 tbsp cold whipped butter


Graham cracker crust:

  • Pre-heat oven to 375°F.
  • Place graham, sugar and butter into a food processor and pulse a few times.
  • Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
  • Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides.
  • Refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
  • Bake until the edges are golden, about 8 to 10 minutes.
  • Remove from the oven and let the crust cool on a wire rack, before filling.

For the filling:

  • Combine tofu, peanut butter, peanut butter powder, and honey in food processor or blender and blend until smooth. 
  • Pour into crust and chill for at least 4 hours.


This would be great with some chocolate chips thrown in!


Serving: 1slice | Calories: 217kcal | Carbohydrates: 21g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 5.6mg | Sodium: 175mg | Potassium: 95mg | Fiber: 3g | Sugar: 10g | Vitamin A: 75IU | Calcium: 13mg | Iron: 1.3mg