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
Scale
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
