This recipe was suggested by Anne, who we met at the Sydney Vegan Market (she also supplied the photos). It looks and sounds delicious.

Thanks Anne!!

The recipe originally comes from Mistress Ginger's Cookbook.

Mistress Ginger is your typical quadruple threat diva: singer, dancer, actress, and vegan know-it-all. When she's not dazzling audiences with the latest Junkyard Cabaret production, she can be found cooking up tantalizing vegan meals for one or more of her many lovers.


1 cup nondairy cream cheese, softened
1 cup Chunky Dave's smooth peanut butter
1 cup sugar
1 teaspoon vanilla extract
1 can full-fat coconut milk, chilled for 6 to 8 hours
1 prepared 9-inch vegan graham cracker pie crust
⅓ cup nondairy milk
⅔ cup nondairy semisweet chocolate chips
2 tablespoons vegan buttery spread, softened


Using an electric mixer, blend the nondairy cream cheese, peanut butter, sugar, and vanilla extract in a large bowl until well combined. Rinse and dry the beaters.

Remove the coconut milk from the fridge, but do not shake the can. (When chilled, the cream from the coconut milk rises to the top.) Gently turn the can upside down and carefully remove the lid. Pour the watery liquid into a storage container and reserve for other purposes. Scoop the coconut cream from the can and put it in a large bowl. Using the electric mixer, beat the coconut cream on high until fluffy, about 5 minutes.

Fold 1 cup of the coconut cream into the peanut butter mixture. Using the electric mixer, blend on low speed until smooth. Scoop the mixture into the pie crust, smooth the top with a rubber spatula, and chill for at least 2 hours.

Heat the nondairy milk in a small saucepan over medium heat just until it begins to steam and bubble. Remove from heat and stir in the chocolate chips until melted. Add the vegan buttery spread and heat over low heat, stirring until smooth. (This chocolate sauce is not only delicious on peanut butter pie. Try spreading it on your lover . . . but wait until it cools).

Pour the chocolate sauce evenly over the peanut butter filling. Smooth the top with a rubber spatula and chill for at least 2 hours so the chocolate topping becomes firm.

Store loosely covered with plastic wrap in the refrigerator and use within 1 week.

Makes 12 servings

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