Step 1

MAKE THE FILLING: Add all the filling ingredients to a food processor or high-powered blender (like a Vitamix) and blend until the texture is creamy and shiny. Stop to scrape the sides down as needed. It can take up to 4 minutes to get that shiny look.

Step 2

ASSEMBLE AND CHILL: Use rubber spatula to pour the filling into the prepared pie crust and smooth out the top with the rubber spatula, creating a swirl pattern if desired. Cover and chill in the fridge overnight or 6-8 hours until cooled all the way through and firm enough to slice.

Step 3

SERVE: Slice and serve this vegan peanut butter pie immediately after slicing. Serve the slices as-is or with an extra sprinkle of graham cracker crumbs or crushed peanuts and perhaps a dollop of non dairy whipped cream. Enjoy!

Step 4

STORE: Store leftover peanut butter pie covered in the fridge for 5-7 days. Leftover slices can be frozen in an airtight container for up to 8 weeks. I prefer to store them in slices rather than as a whole pie because they defrost faster that way and you can just defrost what you need and leave the rest.