Yes, this tastes just as good as it looks. Divine, actually! And whether you choose the dairy or pareve version of this pie, I’m told it’s way better than those famous peanut butter cups. So you’ll be glad you saved room for a slice of this pie. The rich luxurious decadence will make you feel relaxed and lighter. After all, STRESSED spelled backward is DESSERTS. Coincidence? I think not.

Dairy option: Substitute the Tofutti cream cheese with dairy whipped cream cheese, the coconut milk with milk, and the pareve chocolate with milk chocolate.


  • 1 9-inch chocolate graham cracker pie crust
  • Salted peanuts, chopped


  • 1 container (8 oz.) Tofutti cream cheese
  • 1 cup peanut butter
  • ¼ cup sugar
  • 1 egg, beaten
  • ¼ tsp. vanilla extract


  • 1 bar (3.5 oz.) good-quality pareve chocolate (I like Rosemarie)
  • 1 Tbsp. coconut milk
  • 3 Tbsp. sugar
  • ¼ tsp. vanilla extract
  • 1 egg, beaten
  • 1/2 container (4 oz.) Tofutti cream cheese


  1. Preheat the oven to 300° F. To prepare the peanut butter layer: Beat the pareve cream cheese, peanut butter, sugar, egg, and vanilla. Spread over the bottom of the graham cracker pie crust.
  2. To prepare the chocolate layer: In the top of a double boiler or in the microwave, melt the chocolate with the coconut milk. Beat in the sugar, vanilla, egg, and pareve cream cheese. Spread gently over the peanut butter layer.
  3. Bake for 45 minutes or until the center is lightly set. Do not overbake. Allow to cool to room temperature.
  4. Sprinkle the chopped salted peanuts over the pie. Chill for at least 6 hours before serving. Serves 8.