Vegan Peanut Butter Pie

This insanely delicious vegan peanut butter pie with a chocolate cookie crust is SO easy to make in about 20 minutes with basic ingredients! It's one of my all-time favorite dessert recipes, and it's no bake. This recipe can also easily be made gluten free.

Why we love this recipe

There's not a day that goes by when I don't eat peanut butter in at least one meal. It's in most of my breakfasts, snacks (like this PB banana bread!) and even appears frequently in my favorite savory meals. (See grilled tofu kebabs, vegan lettuce wraps and this amazing soup.)

But more often than not, peanut butter shows up in my all-time favorite dessert recipes. There's just no better combo than chocolate and peanut butter, right?

This vegan peanut butter pie is one of my absolute favorites. It has a creamy, luscious, light filling and the easiest two-ingredient crust imaginable. It's rich, decadent and a total crowd-pleaser.

This recipe is perfect for just about any occasion, including birthdays, holidays, dinner parties, or just a weeknight treat. It's especially great for summer since it's no bake and stays perfectly chilled in the refrigerator or freezer.

This vegan peanut butter pie is made with no cashews or tofu – it's all easy-to-find, basic ingredients that you likely already have in your pantry!

It's also super easy to make gluten free with one simple swap, so it's perfect for just about any dietary needs. We hope you love it as much as we do!

Ingredients

Here are the key ingredients you'll need to make this vegan peanut butter pie:

Ingredient Notes

• Peanut butter: be sure to use super creamy peanut butter here. We use unsweetened peanut butter. If using sweetened peanut butter, you may want to decrease the amount of powdered sugar. You can always adjust and taste as you go to decide how sweet you like it! (And remember - the crust is super sweet, too, so the filling can be a bit less sweet.)
• Vegan cream cheese: our favorite store-bought brands for vegan cream cheese are Kite Hill and VioLife. Be sure to soften to room temperature for at least one hour before using.
• Oreos: good news...Oreos are naturally vegan! If you're also gluten free, swap with gluten free chocolate sandwich cookies. We actually used gluten free Oreos in this – they're a brand new product and they're SO GOOD.

• Maple syrup & powdered sugar: we use a mix of the two sweeteners. Maple adds a lovely flavor that perfectly complements peanut butter, and it's a bit more nutritious. Powdered sugar helps lighten up the texture of the pie. You can use all of one or the other if preferred, but note that if you use all maple syrup, the filling will be more dense.
• Whipped cream: this is technically optional as it works perfectly fine without, but it majorly lightens the pie for a more mousse-like texture. We use this Cocowhip topping from So Delicious.

Step-by-step instructions

Crust

In a food processor, pulse the cookies and melted butter until they form a fine crumb mixture.

Press crust mixture into a 9-inch springform pan.

Pro tip: use the flat bottom of a measuring cup or small ramekin to press the crust firmly into the bottom and sides of the pan. You don't need to go all the way up on the sides - just about 1 ½ inches.

Place in freezer while you make the filling.

Filling

Add all filling ingredients except whipped cream to food processor and blend until smooth. Fold or mix in the whipped cream until just combined. 

Pour on top of crust and spread evenly using a spatula. Place in freezer for 2 hours or until firm.

While the pie is chilling, you can make a half batch of this vegan chocolate frosting if you want to add some fancy decorations (and extra chocolate flavor!). Pipe the frosting on top of the pie, then top with some shaved chocolate and crushed peanuts.

Or, if you don't want to get super fancy, you can top with a drizzle of melted dark chocolate and crushed peanuts. Return to the freezer until the chocolate is set, then slice and enjoy!

Expert Tips

• Make sure to soften the vegan cream cheese! If it's not soft, you may end up with lumps in the filling which is not ideal.
  • If you need to soften it quickly, transfer the cream cheese to a bowl and microwave in 7-second intervals just until it's soft. It should only take 1-2 intervals to do the trick. DON'T leave it in too long or it will be a melty mess!
• Don't rush the crust – you want to make sure it's firmly pressed into the pan so it doesn't crumble when sliced. Use your fingers to press in the crust, then use something with a flat surface (like the bottom of a measuring cup) to press the crust in firmly. This is the best way to make sure it's nice and compact.

• How to make chocolate shavings for topping: You'll need a bar of dark chocolate and a vegetable peeler. Use the vegetable peeler to shave thin curls from a room-temperature bar of chocolate. Peel directly over the pie.
• Storage: cover and store leftovers in the refrigerator for up to 5 days. You can also freeze for up to 3 months. Let defrost 20 minutes before serving.
• This vegan peanut butter pie would also be amazing as squares/bars! Use a 9x9 square pan, follow the recipe as stated below and slice into squares.

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