If you’re craving a dessert that’s creamy, rich, and downright addictive without any dairy or eggs, I’ve got just the thing for you. This Vegan Peanut Butter Pie Recipe is one of those show-stoppers that you’ll love making again and again. Imagine a luscious peanut butter filling nestled in a chocolatey cookie crust, topped with the perfect drizzle of vegan chocolate and peanut butter cups—it’s pure magic on a plate. Stick around, because I’ll share all my best tips and tricks to help you nail this delicious pie every time.
Why You’ll Love This Recipe
- Incredibly Creamy & Rich: Thanks to the combo of vegan cream cheese and coconut whipped cream, this pie is silky smooth without any dairy.
- Simple Ingredients: You probably have most of these things on hand or can easily find them at any health food store.
- Kid and Crowd Pleaser: I’ve served this pie at family dinners and parties, and it always disappears fast!
- Customizable & Fun: Add your favorite toppings to make it truly your own, from peanut butter cups to drizzles of chocolate.
Ingredients You’ll Need
Each ingredient here brings a little something special to the table. The cookie crust sets the perfect crunchy base, while the creamy peanut butter filling melts in your mouth. I’m sharing ingredient tips so you can pick the best quality products for a winning pie.
- Oreos or similar cookies: These make a great chocolatey crust; I love using the classic Oreo or Newman’s Own for a vegan-safe option.
- Vegan butter: Melted butter helps the crust hold together; you can swap with coconut oil if needed.
- Creamy peanut butter: Use regular peanut butter that doesn’t separate—avoid the natural kind to keep the texture just right.
- Vegan cream cheese: This adds richness and helps create a smooth filling; I recommend Tofutti brand because of its great texture.
- Powdered sugar: Sweetens the filling without any graininess.
- Coconut whipped cream (So Delicious Coco Whip): This is my go-to for that fluffy finish—if you can’t find it, homemade coconut cream works well.
- Optional toppings: Vegan peanut butter cups, warmed peanut butter drizzle, and chocolate ganache or sauce add that extra wow-factor.
Variations
I really enjoy tweaking this Vegan Peanut Butter Pie Recipe depending on the occasion or what I have in my pantry. Feel free to customize it to your taste preferences—this pie is a total crowd-pleaser no matter how you make it!
- Chocolate Lovers’ Version: Add cacao powder to the filling for a peanut butter-chocolate swirl that left my family begging for seconds.
- Nut-Free Adaptation: Swap peanut butter for sunflower seed butter if there are allergies; the texture stays creamy and delicious.
- Extra Crunch: Sprinkle chopped roasted peanuts or vegan chocolate chips on top for additional texture and flavor contrast.
- Seasonal Twist: Stir in a bit of pumpkin pie spice during fall or a splash of coconut rum for an adult-friendly party treat.
How to Make Vegan Peanut Butter Pie Recipe
Step 1: Make the Perfect Cookie Crust
First things first, preheat your oven to 350 degrees F. Grab those Oreo cookies and toss them into a blender or food processor until they become fine crumbs—this is easier than crushing by hand, and results in a more even crust. Mix in the melted vegan butter until the crumbs are nicely moistened but still crumbly. Press this mixture firmly into a 9-inch pie pan, ensuring you have an even layer up the sides. Bake for just 7 minutes—this short bake firms up the crust and brings out a subtle toasted flavor that I simply adore. Once it’s out of the oven, let it cool completely; cooling is key so your filling doesn’t melt or get runny!
Step 2: Whip Up the Luscious Peanut Butter Filling
Next, in a large bowl, use your hand mixer or stand mixer with the whisk attachment to blend together the creamy peanut butter and vegan cream cheese until smooth and velvety—no lumps, please! Then add the powdered sugar, combining thoroughly so every bite has just the right sweetness. Finally, gently fold in the coconut whipped cream, mixing until the filling is beautifully smooth and fluffy. Don’t rush this step; it’s what gives the pie its dreamy texture. Pour this filling into your cooled cookie crust, smoothing the top with a spatula for a picture-perfect finish.
Step 3: Chill and Decorate
Here’s the part where patience pays off. Pop your pie into the fridge and chill it for at least 3 hours, or even better overnight. The chilling firms it up so when you slice it, you get those clean, impressive wedges that everyone loves. If you’re in a hurry, you can eat it after an hour, but the texture will be softer. Before serving, feel free to get creative with toppings—extra coconut whip, a drizzle of warmed peanut butter, a few chopped vegan peanut butter cups, or a splash of vegan chocolate ganache all make this pie even more irresistible!
Pro Tips for Making Vegan Peanut Butter Pie Recipe
- Choose the Right Peanut Butter: I always use creamy, non-natural peanut butter to avoid separation and get a silky filling.
- Don’t Skip the Chill Time: Chilling makes slicing neat and the flavors meld together beautifully—it’s worth waiting for!
- Smooth the Crust Evenly: Press firmly and evenly, especially at the edges, so the crust holds its shape when served.
- Use High-Quality Toppings: The vegan peanut butter cups and chocolate drizzle take this from great to unforgettable.
How to Serve Vegan Peanut Butter Pie Recipe
Garnishes
I’m a big fan of keeping it simple but decadent. Usually, I add a swirl of extra coconut whipped cream, a drizzle of warmed peanut butter, and chopped vegan peanut butter cups on top—that peanut butter-on-peanut butter combo is just heavenly. Sometimes, I even add a few shavings of dark vegan chocolate for an elegant touch. These garnishes add texture and extra flavor layers without overpowering the star of the show: the pie itself.
Side Dishes
If you want to balance out the richness of this Vegan Peanut Butter Pie Recipe, I love pairing it with fresh berries or a simple mixed green salad with citrus vinaigrette. It refreshes the palate and makes the dessert feel lighter. A cup of strong black coffee or a creamy oat milk latte is another great match—especially when serving this pie after dinner.
Creative Ways to Present
For special occasions, I like to make mini versions in individual jars or ramekins—perfect for parties and easier to serve. You could even layer the filling with crushed cookies and whipped cream for a pretty parfait-style dessert. Another fun idea is decorating the top with colorful chopped peanuts mixed with a sprinkle of sea salt—makes the presentation pop and adds a savory-sweet combo that’s irresistible.
Make Ahead and Storage
Storing Leftovers
Leftover pie keeps wonderfully in the fridge, covered tightly with plastic wrap or in an airtight container. It stays fresh and tasty for 3-4 days. I usually slice and cover the leftover pieces individually to keep everything neat—plus it helps prevent the crust from getting soggy.
Freezing
This pie freezes well if you want to prep ahead for a big event. Wrap the whole pie securely in plastic wrap and then aluminum foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge to maintain that creamy consistency.
Reheating
Since it’s a cold dessert, you generally don’t need to reheat. But if you’d like, letting slices sit at room temperature for 10-15 minutes after refrigeration really softens the filling and brings out the peanut butter flavor beautifully without melting the crust.
FAQs
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Can I use natural peanut butter in this Vegan Peanut Butter Pie Recipe?
While you can, I recommend regular creamy peanut butter that doesn’t separate because natural peanut butter tends to be oily and can affect the texture of the filling, making it less smooth and more runny.
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What can I substitute for the vegan cream cheese?
If you can’t find vegan cream cheese, try blending silken tofu with a bit of lemon juice and a pinch of salt to mimic the texture and tang, though the flavor may be slightly different.
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Is this pie gluten-free?
It can be! Just swap the Oreos for a gluten-free cookie option to keep the crust vegan and gluten-free friendly.
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Can I make this pie without coconut whipped cream?
Absolutely! You can use homemade coconut whipped cream, an aquafaba-based whipped topping, or another vegan whipped cream alternative you prefer; just keep the volume and texture similar for best results.
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How long will this Vegan Peanut Butter Pie Recipe keep in the fridge?
Stored properly in an airtight container, it will stay fresh for up to 4 days in the fridge, though ideally, enjoy within 24-48 hours for peak texture and flavor.
Final Thoughts
This Vegan Peanut Butter Pie Recipe is one of those desserts that feels like a little gift you give yourself and everyone around you. It’s creamy, dreamy, and so simple to make once you know the secrets to getting the perfect texture and flavor balance. I love how approachable it is, even if you’re new to vegan baking, and trust me—the compliments will roll in every time you serve it. So grab your ingredients and give it a try; I promise, you’ll be so glad you did!
Print
Vegan Peanut Butter Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 3 hours 27 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Peanut Butter Pie features a creamy, dreamy peanut butter filling nestled in a crisp Oreo cookie crust, all topped with a luscious vegan whipped cream and optional peanut butter cups and chocolate drizzle. Perfectly dairy-free and indulgently satisfying, it’s a no-bake style pie chilled to perfection, ideal for peanut butter lovers seeking a plant-based dessert.
Ingredients
Cookie Crust
- 25 Oreo or similar vegan cookies*
- 4 tablespoons vegan butter, melted
Peanut Butter Filling
- 1 cup creamy peanut butter
- 8 ounce package vegan cream cheese (e.g., Tofutti brand)
- 1 cup powdered sugar
- 9 ounce package So Delicious Coco Whip (or other vegan whipped topping)
Topping (Optional)
- 6-7 vegan peanut butter cups, chopped
- Warmed peanut butter, for drizzling
- Chocolate ganache or vegan chocolate sauce
- Additional whipped topping
Instructions
- Prepare the Cookie Crust: Preheat the oven to 350°F. Place the Oreo cookies in a blender or food processor and pulse until fine crumbs form. Transfer crumbs to a large bowl and mix in the melted vegan butter until the mixture is moistened yet crumbly. Press evenly into the bottom of a 9-inch pie pan and bake for 7 minutes. Remove from oven and allow to cool completely before filling.
- Make the Peanut Butter Filling: In a large bowl, use a hand mixer or stand mixer with a whisk attachment to beat together the peanut butter and vegan cream cheese until smooth. Gradually add the powdered sugar and beat until fully incorporated. Finally, fold in the vegan coconut whipped cream and mix gently until the mixture is smooth and uniform.
- Assemble the Pie: Pour the peanut butter filling into the cooled cookie crust, spreading it evenly with a spatula or spoon. Refrigerate and chill for at least 3 hours to allow the pie to firm up. For a softer texture, it can be eaten after 1 hour of chilling.
- Serve with Optional Toppings: When ready to serve, optionally spread additional whipped topping over the pie. Drizzle with warmed peanut butter and vegan chocolate sauce or ganache. Sprinkle chopped vegan peanut butter cups on top for extra texture and flavor. Slice and enjoy!
Notes
- Use Newman’s Own or Trader Joe’s Oreos as alternatives; for gluten-free options choose gluten-free Oreos.
- Coconut oil can replace vegan butter if preferred.
- For best texture and taste, use regular peanut butter that does not require stirring, avoiding natural varieties.
- Vegan peanut butter cups vary by brand; Justin’s is recommended. Homemade vegan peanut butter cups can also be used.
- So Delicious Coco Whip is a reliable vegan whipped topping, though other brands or homemade coconut whipped cream can substitute. Aquafaba whipped toppings may also work.
Nutrition
- Serving Size: 1 slice (1/12th of pie)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
