• Open tofu box and drain. Add tofu to blender. Add in peanut butter, sweetener, and salt.
• Open coconut milk. Carefully spoon white fat from coconut milk into blender and discard liquid at the bottom of the can or save for later use. See blog post for tips and tricks to remove coconut fat.
• Blend all ingredients on high until smooth, about 30 seconds.
• Pour into a purchased or homemade graham cracker pie crust. Refrigerate or freeze any peanut butter filling that does not fit into pie crust and enjoy separately as a treat.
• Place pie in the freezer in a flat place. Make sure that it is flat so it will freeze flat!
• Freeze overnight to set. If adding optional toppings, add before freezing.
• Before serving, thaw at room temperature 30 minutes or in refrigerator for several hours.

Optional topping

• Melt vegan chocolate chips and coconut oil together in a glass bowl. Microwave for 1 minute or longer as needed until smooth and creamy. Stir to combine.
• Transfer chocolate to a plastic bag and snip a tiny corner off.
• Squeeze chocolate in a zigzag over the top of the peanut butter pie.
• Place peanuts in a sturdy ziploc bag.
• Use a rolling pin or other heavy object to coarsely crush peanuts.
• Alternatively chop peanuts in a food processor.
• Sprinkle chopped peanuts over drizzled chocolate and freeze pie.