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Snickers-Inspired Chocolate, Caramel, and Peanut Butter Pie [Vegan]

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In this delectable pie, each layer is more addicting than the one before!

I start with a chocolate wafer crust onto which I slather a thick layer of chocolate ganache. Next comes my "secret" ingredient: Cream of Coconut-Peanut Caramel. Piled on top of that is a dense and creamy--light but rich--ultra thick layer of chocolate-peanut butter filling. And, finally, the crowning glory is a drizzle of melted dark chocolate with a sprinkling of chopped peanuts.

Good grief! This is one exceptional pie. Though it was tempting to devour the entire thing myself, I decided to invite two friends over this week on separate occasions to enjoy a slice of pie and tea served from my mother's tea set. Both of them requested the recipe and neither are vegan!

The Cream of Coconut Caramel was inspired by that caramel that is made by simmering a can of condensed milk for 3 hours. However, since it is not vegan, I haven't made it in years and I needed to devise a substitution. The Cream of Coconut is outrageously good as a substitute, though it behaves differently as I explain in the recipe below. Where I live, we are unable to purchase vegan condensed milk. However, if it is available to you, feel free to try it. I have just never experimented with it and don't know how or if it would work.

Snickers-Inspired Chocolate, Caramel, and Peanut Butter Pie

This Recipe is :

Kid-Friendly Vegan


8 - 10


Cream of Coconut-Peanut Caramel

  • 1 can Cream of Coconut, covered with water in a medium (2-quart) saucepan, and gently simmered, loosely covered, for 3 hours; cooled (I used the reduced-fat version)
  • 1 cup coarse-fine chopped peanuts
  • Open the cooled can of Cream of Coconut and transfer the caramel colored “cream” into a small covered carton and refrigerate overnight or until very cold. It will separate, so remove and discard the hardened white “fat” on top. Add 6 tablespoons of the caramel to the peanuts and stir well to combine. Cover and set aside until ready to use. Store remaining caramel, covered, back in the refrigerator for another use.

Chocolate Wafer Crust

(This recipe comes from Joy of Cooking, a tried-and-true oldie-but-goodie.)

  • 1 1/2 cups vegan chocolate wafer crumbs
  • 1/4 to 1/2 cup confectioners sugar
  • 6 tablespoons melted vegan butter (the original recipe called for dairy butter)

Chocolate Ganache 

  • 3/4 cup soy creamer
  • 3/4 cup vegan dark chocolate chips
  • Heat soy creamer in a small (1 quart) saucepan to simmering over medium-high heat or in a microwave-safe bowl in the microwave. Remove from the heat (or microwave), and add chocolate chips. Whisk until well combined, thick, and creamy. Set aside to cool to almost room temperature. It will thicken even more as it cools. Spread 1/2 cup of ganache in the bottom of the cooled crust. Reserve remainder. Top with Cream of Coconut-Peanut Caramel.

Chocolate-Peanut Butter Filling 

  • 1-14 ounce package extra-firm tofu (not Silken), drained if necessary
  • 1/2 cup natural sugar
  • Remaining Chocolate Ganache
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 6 tablespoons creamy natural peanut butter


  • 4 ounces vegan dark chocolate chips, melted, and cooled until still of a drizzle consistency
  • 1/3 cup finely chopped roasted and lightly salted peanuts


Caramel & Crust

Preheat oven to 350 degrees. In a medium bowl combine all ingredients with a fork until moisture is absorbed. Press evenly into the bottom and slightly up sides of an 8 or 9-inch ceramic or glass pie pan. Bake for 10 minutes. Cool on a wire rack to room temperature.

Ganache & Peanut Filling

Place all ingredients in the bowl of a food processor. Process until very smooth, scraping down the sides of the bowl as necessary. Pile evenly on top of Cream of Coconut-Peanut Caramel layer, swirling top.


Drizzle melted chocolate over the top of the pie in an attractive design–I use a squirt bottle–and sprinkle with chopped peanuts. Cover and chill several hours or over night before serving.


You need to begin the Cream of Coconut Caramel the day before you plan to make the pie.





Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011) and writes the “Green Scene” column for Hampton Roads Magazine, among other regional and national freelance gigs. A lifetime cooking enthusiast, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. See Betsy’s website at The Blooming Platter.



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2 comments on “Snickers-Inspired Chocolate, Caramel, and Peanut Butter Pie [Vegan]”

Click to add comment
6 Years Ago

Looks absolutely delicious! I would so love to try some.

6 Years Ago

Has anyone tried chocolate graham crackers instead of the traditional flavor? This pie looks incredible; thanks for sharing. The picture and directions look fairly easy to follow! I'll give it a shot for my next dinner party since my husband loves peanut butter! -Shannon the Crumb Cake Queen


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