I’ve made a vegan peanut butter pie before you know. Specifically, it was my vegan chocolate peanut butter oreo pie! And that was a VERY good pie. Chocolate and peanut butter is a match made in heaven after all.
But I really think I took it to the next level with THIS pie!
It’s not chocolate flavored, it’s straight up peanut butter flavor but it IS drizzled with melted chocolate, set on top of an oreo cookie base, and decorated with vegan whipped chocolate cream!
Making this vegan peanut butter pie is a lot of fun but eating it is even more so!
It kind of goes without saying since we have already uttered the words: peanut butter, melted chocolate and oreo cookie base, but…. this pie is rich!
I’m not the type to shy away from a decent sized slice of dessert but even I opted for a very small slice here because it was just so satisfying.
Aside from the time spent setting in the freezer here, this pie is really quick and easy to make. Nothing needs to be baked!
The base is crushed oreo cookies mixed with melted vegan butter.
The filling is whipped coconut cream, peanut butter and powdered sugar. The chocolate cream is whipped coconut cream with some added cocoa powder and powdered sugar.
The decorating drizzles are melted chocolate and melted peanut butter. The result is an extravagantly gorgeous decadent dessert that’s easy and fun to whip up.
You will love this gorgeous vegan peanut butter pie! It is:
- Creamy
- Decadent
- Delicious
- Easy
- No-Bake
- Peanut Butter!
This pie is absolutely best when served straight from the fridge!
So let us know what you think of this vegan peanut butter pie! Leave us a comment! Rate the recipe if you’ve made it and let us know how it turned out! If you take any pics, tag us #lovingitvegan on instagram so we don’t miss seeing it!
For some other delicious peanut butter desserts check out:
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Vegan Peanut Butter Pie
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 10-12
Print Recipe
Pin RecipeDescription
This simple, 8-ingredient no-bake vegan peanut butter pie has an oreo cookie crust, a creamy peanut butter center and chocolate whipped cream and melted chocolate on top! Purely irresistible!
Ingredients
For the Oreo Cookie Crust:
- 28 Oreos (crushed)
- 1/3 cup (75g) Vegan Butter (Melted)
For the Peanut Butter Center:
- 1 12oz (340g) Tub of Creamy Salted Peanut Butter
- 1 14oz (400g) Can Coconut Cream (chilled overnight)
- 1 cup (120g) Powdered (Confectioners) Sugar
For the Topping:
- 1 14oz (400g) Can Coconut Cream (chilled overnight)
- 2 Tbsp Cocoa Powder (Unsweetened)
- 2 Tbsp Powdered Sugar
For Decoration (optional):
- Melted Peanut Butter (drizzled)
- Melted Vegan Chocolate (drizzled)
- Crushed Peanuts
Instructions
- Crush the oreo cookies in a food processor or by placing in a ziplock bag and crushing with a rolling pin. Melt the vegan butter and mix in with the oreo cookie crumbs in a bowl until properly mixed.
- Spray a pie dish with non-stick spray and then pat down the oreo crust, working up the sides a little bit. Place into the freezer to set while you work on the filling.
- Remove one can of coconut cream from the fridge. Open it and you’ll see the cream has risen to the top and hardened a bit. Scoop out only this cream section at the top into the mixing bowl of an electric mixer, leaving the watery part behind.
- Starting at slow speed, gradually increase speed until the cream is whipped. Check out our full tutorial here.
- Scoop out the jar of peanut butter and add it to the whipped cream along with the powdered sugar and mix together on low speed until properly mixed.
- Pour this out over the top of the oreo cookie crust and smooth out. Place back into the freezer to set.
- Remove the second can of coconut cream from the fridge and repeat the process of whipping it up into whipped cream. Add the cocoa powder and powdered sugar and whip again.
- Pipe the chocolate cream out onto the edges of the pie. Any chocolate cream leftovers can be saved for serving.
- Decorate the pie with drizzles of melted peanut butter and melted vegan chocolate and crushed peanuts.
Notes
*Nutritional information is a rough estimate for 1 slice (of 10) without extra drizzled toppings.
*Recipe inspired by Chocolate Chocolate and More.
- Category: Dessert
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Slice
- Calories: 518
- Sugar: 30.1g
- Sodium: 333mg
- Fat: 35.7g
- Saturated Fat: 12.3g
- Carbohydrates: 46.4g
- Fiber: 3.5g
- Protein: 9.6g
Keywords: vegan peanut butter pie
I am confused with the piping of the coco and cream around the edges? Does that just mean in a circle around the edge of the pie and that’s all?
Hi Amanda, yes that’s it. You can see in the photos exactly what I did, but you can do more if you like!
I made this for a bake sale at work. Very easy, very fast, and a HUGE hit. It was gone so fast I didn’t get to have a slice. I was nervous the cream would start running if the pie sat out of the fridge for a while, so I added around 1Tb of tapioca starch to help keep it firm. Thanks so much for this recipe!!
So glad to hear it was a success! And thanks for sharing about the tapioca starch – great tip!
This is so incredible, its sooo smooth and the perfect amount of sweetness! It’s super fast and easy to make too. I made a vegan chocolate buttercream frosting to put on top instead of the whipped cream! Vegan desserts are always the best kind 🙂 I keep catching my boyfriend, whose skeptical of any vegan dessert, taking big bites out of it from the fridge. Make this you wont regret it!
★★★★★
Haha, that is awesome! Thanks so much for posting and the great review! 🙂
I’m so excited to make for Christmas!! Is the cocoa unsweetened cocoa powder?
Yes it is! I have updated the recipe card. 🙂
does this taste a lot like coconut? I want to make it but I really cannot stand the taste of coconut. if it does is there another substitution you’d recommend?
Hi Hannah, it doesn’t taste like coconut to me, it tastes like peanut butter! But I do like the taste of coconut so I don’t think it would jump out at me if there was a subtle taste of it. In terms of a swap if you can get a different dairy-free cream that you can whip up nice and thick, that should also work. 🙂
I ended up using the natural pb to avoid another trip to the store, and it worked beautifully! I stirred and chilled it for about 20 minutes before use. I also just made a chocolate graham crust because we didn’t have Oreos on hand, but made no other changes.
Everybody LOVED it – huge hit! I got multiple comments that the filling tasted just like pb fudge. So good.
Thanks so much for a great recipe!
★★★★★
Awesome Nicole! Thanks so much for updating us, so glad to hear it worked well with natural peanut butter and was a great success! Yay! 🙂
Do you think this would freeze ok if made a few days ahead?
Hi Andrea, I actually don’t know about freezing this pie and if it would work out, it does keep a few days in the fridge though so depending on how far in advance you need to make it, you could also just keep it in the fridge.
Is natural peanut butter (the kind that separates) okay to use? That’s all I’ve got on hand, but am wondering if it will set properly. Thanks!
Hi Nicole, I don’t know if it would work, I have only ever used the smooth creamy (not natural) version, because I find that’s better for desserts generally, it might be totally fine but I’m just not sure.
Are we supposed to remove the cream centers from the oreos or put them in whole? Thank you!
You put them in whole. 🙂
Thank you!
This pie is amazing! It’s really rich and super sweet, just the way dessert should be!!
Love it!
★★★★★
You are talking my language ‘just the way dessert should be’ – Yes! So glad you enjoyed it Amy! Thanks for posting! 🙂
How many cups is 12 oz peanut butter?
It’s 1.36 cups so 1 + just slightly more than a 1/3 cup.
I goofed. can I use vegan whipped cream instead of making it with the coconut cream? How much? May be a cup? thanks!
About a cup should be good. If the cream is nice and thick, a bit more also shouldn’t matter. When using coconut cream, you get varied amounts of hard cream from it, and it all works out fine. All the best!
It turned out great using cocowhip. I just eyeballed it until it was creamy enough. I did use about a cup/may be more. Very rich and delicious straight from the fridge. thanks!
★★★★★
Awesome! Enjoy! ? Thanks for updating!
How many grams of Oreo cookies is that?
Each oreo cookie is 11g so it would be 308g.
How big pan did you use?
9 inch round.
Hey there I just had a question about your crust. You said to use oreo cookies but are you meaning full cookies with icing or just wafer cookies? Your clarification would be great. Thanx so much.
Brooke
You use the whole cookie, icing and all! 🙂
Holy cannoli I just made this and it is so rich, and creamy, and lovely, and everything I was hoping it would be!
★★★★★
Wonderful stuff! Enjoy! 🙂
I’m going to attempt to make this for a wedding I’m going to. Does this stay in the freezer or refrigerator until serving?
The fridge is fine. 🙂
Hi, this looks delicious!
What brand of Vegan butter did you use for this?
I used an Australian brand called ‘Nuttelex’.
That’s totally decadent and absolutely scrumptious!