If you’re anything like me and you absolutely adore a dessert that’s creamy, dreamy, and just a little bit nostalgic, then you’re going to flip for this Vegan Peanut Butter Pie Recipe. It’s the perfect combo of rich peanut butter goodness wrapped in a crisp cookie crust, topped with all the indulgent extras you love (think vegan peanut butter cups and chocolate drizzle). Trust me, once you try it, it’ll be your go-to pie for every occasion.
Why You’ll Love This Recipe
- Easy to Make: The recipe uses simple ingredients and no complicated techniques, making it perfect for bakers of all levels.
- Rich, Creamy Texture: Thanks to the vegan cream cheese and coconut whipped topping, the filling is luxuriously smooth and peanut butter packed.
- Customizable Toppings: You can go classic or fancy with vegan peanut butter cups, drizzled peanut butter, or even chocolate ganache.
- Crowd-Pleaser: My family goes crazy for this pie every time; it’s always the first thing to disappear at parties.
Ingredients You’ll Need
The beauty of this Vegan Peanut Butter Pie Recipe is that the ingredients come together to create that perfect balance between a crunchy crust and a rich, creamy filling. Grab good quality vegan butter and peanut butter — these two make all the difference in taste and texture!
- Oreo or similar cookies: These give the crust its delightful chocolate crunch; try to pick a vegan brand or check ingredients carefully.
- Vegan butter: Melted butter helps bind the cookie crumbs into a sturdy crust that’s not too hard.
- Creamy peanut butter: I recommend a regular creamy peanut butter that doesn’t need stirring—natural kinds can be tricky for texture.
- Vegan cream cheese: This adds a tangy smoothness that blends perfectly with the peanut butter. I use Tofutti brand.
- Powdered sugar: Sweetens the filling without graininess.
- Coconut whipped cream (So Delicious Coco Whip): It lightens the filling beautifully and keeps it plant-based.
- Optional toppings (vegan peanut butter cups, melted peanut butter, chocolate ganache): These take your pie from great to next-level indulgent.
Variations
I love to switch things up with this Vegan Peanut Butter Pie Recipe depending on the season or my mood. It’s such a versatile dessert! Feel free to swap out toppings or try using different crust bases so it feels like a fresh new treat every time.
- Gluten-Free Crust: When I made this with gluten-free Oreos, I hardly noticed any difference—still held together and tasted just as amazing.
- Nut-Free Option: Substitute sunflower seed butter instead of peanut butter for a nut-free twist that still delivers creamy richness.
- Make it Boozy: I once added a splash of rum or bourbon into the filling—totally optional but adds a grown-up vibe that’s delightful.
- Fresh Fruit Topping: For a summery version, fresh sliced bananas or strawberries on top add a bright, fresh contrast.
How to Make Vegan Peanut Butter Pie Recipe
Step 1: Create the Perfect Cookie Crust
Start by preheating your oven to 350°F. Pop your Oreos into a blender or food processor—it’s easiest if you pulse in short bursts until you get fine crumbs. Pour those crumbs into a bowl, then mix in the melted vegan butter until the mixture looks like moist sand. Press this mixture firmly and evenly into a 9-inch pie pan. I like to use the back of a spoon to smooth it out. Bake for 7 minutes, just enough to set the crust without making it hard. Let the crust cool completely before filling, which sets the foundation for the whole pie.
Step 2: Whip Up the Peanut Butter Filling
In a large bowl, use a hand mixer or stand mixer to beat together the peanut butter and vegan cream cheese until silky smooth. You’ll want to scrape down the sides a couple of times to make sure it’s all combined nicely. Next, add in the powdered sugar and continue beating until it’s well incorporated. Finally, fold in the coconut whipped cream (So Delicious Coco Whip), mixing on low speed to keep it fluffy and light. The filling should be thick, luscious, and creamy.
Step 3: Assemble and Chill
Pour your heavenly peanut butter filling into the cooled cookie crust and spread it evenly with a spatula. Now comes the hardest part—letting it chill! I find chilling it for at least 3 hours helps the pie firm up for clean slices, but hey, if you’re impatient like me, an hour will do for a softer slice. Wrap it loosely with plastic wrap or cover with foil and pop it in the fridge.
Step 4: Top Your Vegan Peanut Butter Pie
This is where you get to have fun and make it totally yours. I love adding a generous layer of extra coconut whipped cream, then drizzling warmed peanut butter and vegan chocolate sauce over the top. Chopped vegan peanut butter cups (Justin’s makes a great brand) give it a satisfying crunch and extra peanut butter punch. Honestly, it looks gorgeous, and everyone always asks for seconds when I dress it up like this!
Pro Tips for Making Vegan Peanut Butter Pie Recipe
- Use Room Temperature Ingredients: I learned that letting your peanut butter and vegan cream cheese come to room temperature prevents lumps and makes beating easier.
- Don’t Skip the Chill Time: Patience pays off! The longer the pie chills, the firmer it is and the easier it slices.
- Choose the Right Peanut Butter: Avoid natural peanut butter that separates; stick to a creamy one that’s well blended for the smoothest filling.
- Firm Crust Tip: Press your crust firmly and evenly in the pan so it holds together well when slicing. I like to use a flat-bottomed glass for this.
How to Serve Vegan Peanut Butter Pie Recipe
Garnishes
I swear, the toppings can make or break the experience. I usually top with a dollop of extra coconut whipped cream, a drizzle of melted peanut butter warmed just slightly, and some chopped vegan peanut butter cups for a textural contrast that’s irresistible. Sometimes a little sprinkle of crushed roasted peanuts adds a delightful crunch, too.
Side Dishes
This pie pairs wonderfully with a cup of bold black coffee or a chilled glass of almond milk for a cozy snack time. If you want to serve it for a party, fresh fruit or a light salad balances out the richness perfectly.
Creative Ways to Present
For special occasions, I’ve made mini versions of this pie in small ramekins—it’s cute and perfect for portion control. Layering the pie filling and toppings in a clear glass bowl makes for a stunning peanut-butter parfait look, too. Adding a sprinkle of edible flowers or chopped roasted peanuts gives it an extra special touch for celebrations.
Make Ahead and Storage
Storing Leftovers
I usually keep any leftover Vegan Peanut Butter Pie covered tightly in the fridge, where it stays fresh for up to 4 days. Make sure it’s in an airtight container or wrapped well in plastic wrap to prevent it from absorbing any fridge odors. The texture remains just as wonderful the next day—sometimes even better!
Freezing
I’ve frozen slices wrapped tightly in plastic wrap and then in foil for up to a month. When you’re ready to enjoy, thaw overnight in the fridge. The pie holds up surprisingly well, though the crust can sometimes get a little softer after freezing.
Reheating
This pie is honestly best served chilled or at room temperature. If you need to soften it up after refrigeration, leave it out for 15-20 minutes before slicing. I don’t recommend microwaving because the filling might soften too much and lose its structure.
FAQs
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Can I use natural peanut butter in this Vegan Peanut Butter Pie Recipe?
It’s best to use creamy, room-temperature peanut butter that doesn’t separate, so usually not natural peanut butter. The oils can change the texture of the filling, making it less smooth and more prone to separating.
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What can I use as a vegan cream cheese substitute?
If you can’t find vegan cream cheese, you might try blending silken tofu with a little lemon juice and a pinch of salt to mimic its tang and texture, but the flavor won’t be quite the same.
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How do I make a gluten-free version of this pie?
Simply swap the Oreo or cookie crust for a certified gluten-free brand. Just ensure your other ingredients are gluten-free to keep it safe.
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Can I make this Vegan Peanut Butter Pie Recipe nut-free?
Yes! Replace the peanut butter with sunflower seed butter or another nut-free butter alternative and make sure your toppings are nut-free too.
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How long should I chill the pie before serving?
At least 3 hours is ideal to get a firm texture and clean slices, but if you’re short on time, an hour will still yield a deliciously creamy pie.
Final Thoughts
This Vegan Peanut Butter Pie Recipe is such a delight to have in your recipe collection. It’s easy, decadent, and always manages to wow guests or bring a smile to your family’s faces. I absolutely adore how this pie strikes the perfect balance between creamy peanut butter flavor and a slightly crunchy crust—without any animal products! Give it a try and I promise you won’t be disappointed. You might even find yourself making it on repeat, just like me.
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 is a creamy, rich dessert made with a crunchy Oreo cookie crust, a smooth peanut butter and vegan cream cheese filling, and topped with fluffy coconut whipped cream and optional vegan peanut butter cups. It’s a delicious plant-based treat perfect for any occasion, combining classic comforts with vegan-friendly ingredients.
Ingredients
Cookie crust
- 25 Oreo or similar cookies*
- 4 tablespoons vegan butter, melted
Peanut butter filling
- 1 cup creamy peanut butter
- 8 ounce package vegan cream cheese (I used Tofutti brand)
- 1 cup powdered sugar
- 9 ounce package So Delicious Coco Whip* (see notes for options)
For topping, optional
- 6-7 vegan peanut butter cups, chopped
- warmed peanut butter, for drizzling
- Chocolate Ganache or other chocolate sauce
- more whipped topping
Instructions
- Prepare the crust: Preheat your oven to 350 degrees F. Place the Oreo cookies in a blender or food processor and pulse until they form fine crumbs. Transfer the crumbs to a large bowl, add the melted vegan butter, and stir until the crumbs are moistened but still crumbly. Press this crumb mixture firmly into a 9-inch pie pan, then bake for 7 minutes. Remove from the oven and let cool completely before filling.
- Make the filling: In a large bowl, use a hand mixer or stand mixer with a whisk attachment to beat the peanut butter and vegan cream cheese until smooth and well combined. Gradually add the powdered sugar and continue to beat until fully incorporated. Next, fold in the coconut whipped cream and mix until the filling is creamy and smooth.
- Assemble the pie: Pour the peanut butter filling into the cooled Oreo crust and smooth the surface with a spatula or spoon. Cover and chill in the refrigerator for at least a few hours; chilling for longer will result in a firmer pie, though it can be served after one hour if a softer texture is preferred.
- Serve with toppings: When ready to serve, optionally top the pie with additional coconut whipped cream, drizzle warmed peanut butter and vegan chocolate sauce over, and sprinkle chopped vegan peanut butter cups on top for extra flavor and texture.
Notes
- Newman’s Own brand or Trader Joe’s Oreos are good alternatives. For a gluten free version, use gluten free Oreos.
- You may substitute coconut oil for the vegan butter if preferred.
- Use regular peanut butter that is shelf-stable and does not require stirring (avoid natural peanut butter for best texture).
- Justin’s brand vegan peanut butter cups were used; you can also make your own from scratch.
- So Delicious Coco Whip is a great vegan whipped cream option. Alternatively, use other vegan whipped toppings such as aquafaba-based whipped cream.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
