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Peanut Butter Tofu Pie

Peanut Butter Tofu Pie

Laura Daniel
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!
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Prep Time 10 mins
Chill time 4 hrs
Course Dessert
Cuisine American
Servings 8 slices
Calories 217 kcal


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: 1sliceCalories: 217kcalCarbohydrates: 21gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5.6mgSodium: 175mgPotassium: 95mgFiber: 3gSugar: 10gVitamin A: 75IUCalcium: 13mgIron: 1.3mg
Keyword dessert, Peanut Butter, pie, tofu
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