No-Peanut Butter Pie

The first step in making the perfect peanut butter pie? Hold the nuts! This delicious creation from @eatswithmir (adapted from Sally's Baking Addiction) has all the yumminess of the original, but it's made with our Soy Spread instead! That means you just found a post-Thanksgiving feast treat the whole family can enjoy - regardless of allergies.⁠

Here's how to make it:




  • 1 1/3 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 teaspoons vanilla
  • 2 tablespoons sugar

"PB" Filling:

  • 6 tablespoons butter
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1 1/4 cup Sea Salted Soy Spread
  • pinch of salt

Chocolate Topping:



  1. Preheat oven to 350.
  2. Make your crust first: Combine all ingredients for crust and mix well. Pour mix into a 9" tart pan, packing tightly (use the bottom of a measuring cup or back of a spoon to press mix into tart pan). Bake for 15 minutes, or until crust is lightly browned. Let cool completely (approx. 30 minutes).
  3. Make your "PB" filling: In a standing mixer, or with a handheld mixer, beat butter until creamy (about 2 minutes at medium speed). Add powdered sugar, vanilla, and salt, and mix until well combined. Add Soy Spread and whip on high for about a minute.
  4. Spread filling into crust and set aside.
  5. Make your chocolate topping: In a small saucepan, melt chocolate and Soy Spread, stirring constantly. Pour chocolate mix over pie. 
  6. Chill pie in refrigerator for 4 hours prior to serving.
  7. Enjoy!

Leave a comment

Please note, comments must be approved before they are published