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
Scale
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
