The Layered Look: Vegan Chocolate PB2 Pie

Slice of PieBaker’s Square. Pioneer Pies. That little diner just off of I-80 in Ohio. I expect they’ll be calling me any day now to get this recipe. This is the older sister of the little chocolate pudding pies I made recently based on a recipe from Herbivoress – plus my goal to use the PB2 Powder I purchased recently. I ended up using both the powder and the PB2 Thins. I have to say, I’m thrilled with this recipe.  It is seriously decadent, indulgent and delicious. This is a special occasion pie. A blow-the-minds-of-non-vegans kind of pie.

For the crust, I combined half chocolate cookie wafers and PB2 Thins for a chocolatety-peanut-buttery taste; PB2 Powder went into the peanut butter creme layer and cocoa powder added richness to the chocolate creme layer.  See what I did there?  Layers.  Of peanut butter.  And chocolate.

Get your hands on PB2 Peanut Butter Powder here.
You can get PB2 Thins here.
Try PB2 Chocolate Peanut Butter Powder, too!

(No PB2 products in the cupboard?  Don’t despair!  Just use all chocolate wafer cookies in the crust and up the amount of peanut butter in the peanut butter creme layer.)


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Chocolate PB2 Pie

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  • Author: Annie


Got some non-vegans to impress? Make this decadent, creamy-dreamy chocolate and peanut butter pie.




  • 5 oz. PB2 Thins
  • 5 oz. Chocolate Wafer Cookies
  • 1 tbsp. natural peanut butter (smooth or chunky)
  • 2 tbsp. soy milk
  • 1 tbsp. egg replacer (I use Bob’s Red Mill brand) + 3 tbsp. water (whisk together then let sit for a minute)
  • 1/2 cup vegan semi-sweet chocolate chips

Filling (peanut butter creme)

  • 6 oz. silken tofu
  • 1 cup natural peanut butter (smooth or chunky)
  • 1/4 cup PB2 Powder
  • 1/21 cup soy milk

Filling (chocolate creme)

  • 6 oz. silken tofu
  • 12 oz. semi-sweet chocolate
  • 1 tbsp. unsweetened cocoa powder
  • 1 tsp. vanilla extract
  • 1 tsp. stevia liquid
  • 12 tbsp. cacao nibs
  • 12 tbsp. chopped, roasted peanuts


Make the crust

  1. Preheat oven to 350-degrees F.
  2. Process the PB2 thins in a food processor until you get fine crumbs. Pour crumbs into a large bowl. Process the chocolate wafer cookies until finely ground and add the bowl with the PB2 crumbs.
  3. Stir in the peanut butter and then add the soy milk and egg replacer until you have something that resembles a crumbly dough. Pour into a deep dish pie pan and gently pat along the bottom and up the sides of the pan.
  4. Bake crust for 10-15 minutes or until firm. While the crust is still hot, sprinkle the chocolate chips over the surface and let sit for a minute to soften. Then gently spread the chocolate over the bottom of the crust. Let cool.

Make the layers

  1. In a food processor, combine 6 oz. (half of a box) of the silken tofu, peanut butter, PB2 Powder and soy milk. Process until smooth (some small chunks will remain if you use chunky peanut butter). Add more soy milk if necessary to achieve a creamy pudding. Scoop out the pudding into a bowl and set aside while you prepare the chocolate pudding. Clean out the processor.
  2. Melt the chocolate in a double boiler or in a microwave. Combine the remaining 6 oz. of tofu, melted chocolate, cocoa powder, vanilla extract and stevia liquid in the food processor and process until very smooth.


  1. Pour the peanut butter creme into the pie shell and smooth. Now, pour on the chocolate creme and smooth the top. Sprinkle the top with the roasted peanuts and the cacao nibs. Chill in the refrigerator for a couple of hours before slicing and serving.


  • Serving Size: 8
  • Calories: 583
  • Sugar: 39
  • Sodium: 313
  • Fat: 38
  • Saturated Fat: 13
  • Unsaturated Fat: 22
  • Trans Fat: 0
  • Carbohydrates: 58
  • Protein: 15
  • Cholesterol: 0


Slice of Pie, Fork

Whole Pie From Above

Pie, Slices Missing

36 thoughts on “The Layered Look: Vegan Chocolate PB2 Pie

    1. An Unrefined Vegan

      I have to laugh – my partner and I both ate a full slice of this the first time around and while it was really tasty, it also made us feel tremendously guilty (and stuffed)! Now we are each eating a half of a slice…

      1. An Unrefined Vegan

        Thanks, Lorna! Silken tofu (different from what one would make tofu salad, for example) is really cool. Good for smoothies, frostings…oh dear, so many recipes! So little time!

  1. thisismyeverest

    This looks just delightful. I’m saving this for a rainy day. And as a side note, every Baker’s Square location I know if has gone out of business except for one. I suppose I shouldn’t be so sad since I can’t eat their pies anymore anyway…but it is kind of a bummer! I had my first meal with my boyfriend at a Baker’s Square (how romantic!) 😉

  2. estherslaff

    This recipe looks too good to miss. Could you convert it back to a non-vegan recipe? It will
    be appreciated. Thank you!

    1. An Unrefined Vegan

      Hi Esther – oh, I can’t convert this one as it wasn’t based on a non-vegan recipe. I came up w/ this on my own based on a lot of tofu creme pie experimentation. I encourage you to try this version and here’s why: it is a lot easier than the traditional cream pie; no separating eggs, no worrying about curdling, no stirring (and stirring and stirring). Bonus: no cholesterol. And I guarantee you will not taste tofu. You will only taste peanut butter and chocolate. The creaminess and richness of this will fool any carnivore. If we lived closer, I’d make one up for you and bring it over! I know you would be totally convinced!

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      1. Marfigs

        Yup! *fumes* I’ve turned into such a snarky old lady sending emails to the supermarket quering the lack of tofu on the shelves. First it was a long story about low stock, then new branding, and finally the admission that the brand supplier is pulling out altogether. The next brand of tofu nearby is double the price for half the size :'(

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