Vegan Peanut Butter Chocolate Cream Pie

This pie is pure unadulterated bliss! I served it on Christmas Eve to a table full of very skeptical non-vegans. I’m pretty sure it blew their minds.  My favorite part about this pie is the Nutter Butter crust, if possible, don’t substitute with another crust type! If you live some place where Nutter Butters aren’t available…then I guess graham cracker crust will work ;-).
When cut into 8 slices, each serving has 14 grams of protein! So you can kind of justify eating 2 slices…or at least I did. 
Ingredients:
Crust: 
20 nutter butter cookies
3 tablespoons melted vegan butter (I used earth balance)
 
Peanut butter filling: 
½ cup peanut butter
½ teaspoon vanilla
3 tablespoons maple syrup
12.3 oz (349 g) firm silken tofu (equivalent to one box Mori Nu silken tofu which is what I used)
 
Chocolate Layer: 
3 tablespoons cocoa powder
12.3 oz (349g) firm silken tofu
2 tablespoons maple syrup
½ teaspoon vanilla
½ melted semi-sweet chocolate chips
 
Coconut cream: 
1- 14 oz can coconut milk(the regular kind, not the light kind), chilled overnight or in the freezer for an hour
½ teaspoon vanilla
2-3 tablespoons powdered sugar
 
 
Directions: 
1. Place the cookies in a large zip lock bag. Zip the bag and lay flat on the counter. With a rolling pin, roll over the cookies to crush them into a sand-like powder. Place the cookie powder into a medium bowl, add the butter and mix together well.
 
 
2. Press the cookie mixture into a well oiled pie pan with the back of a spoon so that it is well compacted and evenly lining the whole pan. Bake for 10 minutes at 350 degrees fahrenheit.
 
3. Meanwhile, in a mixing bowl, combine all ingredients for the peanut butter filling and mix with a hand mixer until smooth and creamy.
 
 
4. In another bowl, mix the chocolate filling ingredients with a hand mixer until smooth and creamy.
 
5.  Chilling the coconut milk will cause the water and the cream to separate. The layer of cream will float to the top of the can. Open the can and scoop out the firm cream layer; you will only need the cream. Discard the liquid or save it for another use. In a medium bowl, mix the coconut cream with a hand mixer for 3-5 minutes until light and fluffy, next add the vanilla and powdered sugar and mix for 30 seconds or so.
 
 
6. Once the pie crust has cooled, evenly add the layer of peanut butter filling with a spoon or spatula, next add the chocolate layer with a spoon or spatula. Top it off with the layer of coconut cream. Sprinkle with grated chocolate for garnish.
 
7. Chill in the fridge for at least an hour. This pie only lasted five minutes in my house.