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    Home » Desserts

    Vegan Peanut Butter Pie

    Published: Jun 29, 2017 Updated: Nov 27, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Peanut Butter Pie

    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! Simply irresistible.

    A slice of vegan peanut butter drizzled with melted peanut butter and chocolate on a white plate.

    I’ve made a vegan peanut butter pie before you know.

    Specifically, it was my vegan oreo pie, made with a chocolate peanut butter mousse center. 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, 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.

    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.

    Making this vegan peanut butter pie is a lot of fun but eating it, even more so.

    And if you love all things peanut butter and chocolate then you’ll also love our vegan chocolate peanut butter cookies.

    Vegan peanut butter pie in a glass pie dish with one slice removed.

    How To Make Vegan Peanut Butter Pie

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    The crust is a simple mix of crushed oreo cookies mixed with melted vegan butter.

    Oreo crust for a vegan peanut butter pie in a glass dish.

    The filling is a mix of whipped coconut cream, peanut butter and powdered sugar.

    Oreo crust and filling for a vegan peanut butter pie in a glass pie dish.

    The chocolate cream is a mix of whipped coconut cream with some added cocoa powder and powdered sugar.

    Adding some decorating touches to a vegan peanut butter pie in a glass pie dish.

    The decorating drizzles are melted vegan chocolate and melted peanut butter. And we top that off with crushed peanuts.

    Vegan peanut butter pie topped with melted peanut butter and chocolate and crushed peanuts in a glass pie dish.

    The result is an extravagantly gorgeous decadent dessert that’s easy and fun to whip up.

    Aside from the time spent setting in the freezer here, this pie is really quick and easy to make. Nothing needs to be baked!

    Vegan peanut butter pie in a glass pie dish with one slice removed.

    Storing Tips

    This pie is absolutely best when served straight from the fridge. It will keep well (covered) in the fridge for around 5 days.

    A slice of vegan peanut butter pie topped with drizzled peanut butter and chocolate on a white plate.

    More Vegan Peanut Butter Desserts

    1. Vegan Chocolate Peanut Butter Fudge
    2. Vegan Peanut Butter Milkshake
    3. Vegan Peanut Butter Cups
    4. Vegan Peanut Butter Balls
    5. Vegan Peanut Butter Bars
    6. Vegan Peanut Butter Cookies
    A slice of vegan peanut butter pie on a white plate with a cake fork.

    Did you make this recipe? Be sure to leave a comment and rating below!

    A slice of peanut butter pie on a white plate.

    Vegan Peanut Butter Pie

    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!
    4.92 from 35 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 30 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 10
    Calories: 518kcal
    Author: Alison Andrews

    Ingredients

    For the Oreo Cookie Crust:

    • 28 Oreo Cookies crushed
    • ⅓ cup Vegan Butter (75g) Melted

    For the Peanut Butter Center:

    • 12 ounce Jar Creamy Salted Peanut Butter (340g)
    • 14 ounce Can Coconut Cream (1 can, 400ml) chilled overnight
    • 1 cup Powdered Sugar (120g)

    For the Topping:

    • 14 ounce Can Coconut Cream (1 can, 400ml) chilled overnight
    • 2 Tbsp Cocoa Powder Unsweetened
    • 2 Tbsp Powdered Sugar

    For Decoration (optional):

    • Melted Peanut Butter drizzled
    • Melted Vegan Chocolate drizzled
    • Crushed Peanuts
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    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 9-inch round 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.
    • 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

    1. Keep the pie stored in the fridge (covered) where it will stay good for around 5 days. 
    2. Nutritional information is a rough estimate for 1 slice (of 10) without extra drizzled toppings.
    3. Recipe inspired by Chocolate Chocolate and More.

    Nutrition

    Serving: 1Slice | Calories: 518kcal | Carbohydrates: 46.4g | Protein: 9.6g | Fat: 35.7g | Saturated Fat: 12.3g | Sodium: 333mg | Fiber: 3.5g | Sugar: 30.1g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kelli says

      December 11, 2024 at 4:37 pm

      Could you use cocowhip instead of whipping coconut cream?

      Reply
      • Nadine @ Loving It Vegan says

        December 12, 2024 at 1:12 pm

        Sure!

        Reply
    2. Lisa says

      December 26, 2023 at 12:05 am

      This pie was a big hit! Definitely worth the hassle and will keep the recipe for the future 🙂5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 10, 2024 at 9:11 am

        Awesome! Thanks so much for your lovely review Lisa!

        Reply
    3. Sara says

      November 10, 2023 at 6:39 pm

      Absolutely loved this! So easy. I have a friend who is vegan and gluten intolerant, so I skipped the cookie crust and used a gluten free crust pie crust. Added a chocolate, peanut butter and caramel drizzle to the top. Also left out the whipped chocolate topping and instead added a dollop of coconut whipped cream because I was pressed for time. So yummy! Would definitely make again. Thank you for this recipe!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        November 17, 2023 at 9:36 am

        Thanks so much for sharing and for your wonderful review Sara!

        Reply
    4. Ashlynn says

      November 03, 2023 at 4:13 am

      I would love to make this, sadly I have a small allergy to coconuts. Is there anything I could use as a substitute for the coconut products?

      Reply
      • Nadine @ Loving It Vegan says

        November 03, 2023 at 9:50 am

        Hi Ashlynn, no unfortunately there is no substitute. The whipped coconut cream is what makes the pie set.

        Reply
        • Amy Edwards says

          June 17, 2024 at 9:15 pm

          I am allergic too and I use aquafaba which is chick pea juice and use the vegan meringue recipe for aquafaba and subtitute it for the coconut creame. the rest of the the ingredients I leave the same. If you are using a pretty good peanut butter it will work. Actually the vegan meringue makes it lighter you just need to whip up the meringue and then fold in the other ingredients.

          Reply
          • Nadine @ Loving It Vegan says

            June 28, 2024 at 11:40 am

            Thanks for sharing Amy!

      • Garrett says

        November 21, 2023 at 11:12 pm

        You can buy truwhip vegan coolwhip and use that!!!

        Reply
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    4.92 from 35 votes (15 ratings without comment)

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