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close up view of peanut butter pie with chocolate cookie crust on black plate.

Vegan Peanut Butter Pie


  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegan

Description

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. 


Ingredients

Scale

Crust:

  • 14 oz Oreos or other chocolate sandwich cookies
  • 6 tbsp melted vegan butter

Filling:

  • 12 oz vegan cream cheese, softened to room temperature
  • 1 cup smooth peanut butter (we use unsweetened)
  • 1/2 cup maple syrup
  • 1/2 cup powdered sugar
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract
  • 2 cups vegan whipped cream (optional)*
  • For topping: vegan chocolate frosting (optional - recipe in notes section), chocolate shavings, peanuts

Instructions

  1. 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. Place in freezer while you make the filling. 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 1/2 inches (see photos for reference). 
  2. Add all filling ingredients except whipped cream to food processor and blend until smooth. Fold or mix in the whipped cream until just combined. 
  3. Pour on top of crust and spread evenly. Place in freezer for 2 hours or until firm.
  4. Pipe with vegan chocolate frosting (optional - recipe below) or drizzle with dark chocolate and crushed peanuts. 

Notes

Vegan chocolate frosting: Melt 4 oz dark chocolate and set aside to let cool until cool to the touch. In the bowl of a stand mixer, cream 1/2 cup vegan butter with 3/4 cup powdered sugar until light and fluffy. Add in melted, cooled chocolate, a pinch of salt and 1/2 tsp vanilla extract. Whip on medium-high for 30-60 seconds until super light and fluffy. Pipe onto pie. 

*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. 

Peanut butter: 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.

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. 

  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Keywords: vegan peanut butter pie

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