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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!
    4.89 from 27 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 30 minutes
    Total Time: 30 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. Krystal says

      February 18, 2022 at 5:44 pm

      This recipe is so great!! The end result is truly dazzling and looks so fancy, the only thing I didn’t do was top it with extra peanut butter drizzle I didn’t think it needed it, it was already so rich with peanut butter! I topped each serving with coco whip and it’s restaurant dessert quality for sure. Thanks for the recipe!5 stars

      Reply
      • Alison Andrews says

        February 19, 2022 at 10:31 am

        Awesome! So glad you enjoyed it Krystal!

        Reply
    2. Lynn says

      November 02, 2021 at 9:38 pm

      Question: when crushing the Oreo cookie, is the creamy centre included, or do we separate the centre from the wafers, and just crush the chocolate wafers?

      Reply
      • Alison Andrews says

        November 03, 2021 at 10:09 am

        The whole cookie, centers and all. 🙂

        Reply
    3. M says

      June 19, 2021 at 6:58 pm

      Due to my daughter’s peanut allergy, we use almond butter. This recipe is so easy (I use a ready-made graham cracker crust) and tastes fantastic, I am so happy that I found it! I now make this pie for all special occasions. The first time I made it, I made the filling and the topping, but we all feel like the pie doesn’t need the topping – it’s already so sweet! So now, I just make the filling, and melt some Enjoy Life chocolate chips to create a pretty design on top, and add some So Delicious Whipped Cream. It’s amazing. Thank you!5 stars

      Reply
      • Alison Andrews says

        June 21, 2021 at 10:45 am

        Sounds fantastic! Thanks for sharing!

        Reply
    4. Eva Završnik says

      April 01, 2021 at 12:24 pm

      This pie looks so delicious! How big was the pie dish you used for this recipe? 🙂

      Reply
      • Alison Andrews says

        April 01, 2021 at 2:07 pm

        9 inches round. 🙂

        Reply
    5. Tess says

      February 05, 2021 at 1:01 am

      I don’t think I’ve ever had peanut butter pie, how?!? I love chocolate and PB! I try to avoid sugar. Do you think using coconut milk powder instead of the powdered sugar will work for the filling? I’ve heard that substitution can work for buttercream icing, so I’m hoping it could work here too. I’d sweeten the filling with a bit of maple syrup… What do you think??

      Reply
    6. Mandi says

      January 30, 2021 at 11:51 pm

      This pie is absolutely AMAZING!!! Made it with my 6 year old son and paired it with coconut whip after. Omgggg! 5 stars+++5 stars

      Reply
      • Alison Andrews says

        February 01, 2021 at 10:51 am

        Awesome! Thanks so much Mandi!

        Reply
    7. Brenda says

      November 26, 2020 at 1:59 pm

      Amazing and delicious. This pie was super easy to make and the highlight of the evening. Everyone wanted your recipe. Thank you so much for sharing this wonderful recipe. I will be making this in the future for sure. A must try 🙂5 stars

      Reply
      • Alison Andrews says

        November 27, 2020 at 12:11 pm

        Thanks so much Brenda!

        Reply
    8. Sydney says

      November 25, 2020 at 11:18 pm

      My boyfriend and I made dinner for his non-vegan family and I made this for dessert. I was told it’s better than any restaurant dessert they’ve had and I’m not allowed to show up to Thanksgiving without it. So, thank you!!

      Reply
      • Alison Andrews says

        November 26, 2020 at 9:52 am

        Haha that’s fantastic! I love it! Thanks so much for sharing Sydney!

        Reply
    9. Lucy says

      November 15, 2020 at 5:49 am

      I’m planning on making this for Thanksgiving, but I’m serving a crowd that is not too fond of the taste of coconut (myself included). Is the coconut cream taste noticeable? And, if so, do you have any suggestions for substitutes? Thanks!

      Reply
      • Alison Andrews says

        November 16, 2020 at 12:20 pm

        Hi Lucy, I don’t find it too prominent, but it might be best to try it out first on a trial run to make sure that you do like it first. 🙂

        Reply
      • Sarah says

        November 11, 2022 at 2:12 am

        I am also not fond of coconut. Did you ever end up making this pie? Did you taste the coconut.?

        Reply
    10. Denise says

      September 11, 2020 at 7:22 pm

      Love, love this recipe. However, I have heard sugar is not vegan unless it’s organic. So, would the Oreos be considered vegan.5 stars

      Reply
      • Alison Andrews says

        September 14, 2020 at 10:16 am

        Hi Denise, so glad you love the recipe! Sugar in most countries is entirely vegan. It’s generally only in the USA that ‘some’ companies may still use an outdated processing method. Oreos are vegan by ingredient, it’s up to the individual whether or not you want to consume them. You can always use a different sandwich cookie if preferred.

        Reply
    11. Lisa Larson says

      June 20, 2020 at 1:20 pm

      I made this using the SoDelicious coconut whipped cream and it comes out awesomely4 stars

      Reply
    12. Guest says

      May 28, 2020 at 9:21 am

      I made this recipe again, because I liked it so much in April when I first tried it.
      Since I only had coconut milk at home, I used this and though the consistency and taste was slightly different, it still worked. In the future I will use real coconut cream again, but even with alterations you get a great pie.
      Thank you so much for the recipe, it is incredibly easy to make and still gets great receptions all around!5 stars

      Reply
    13. Nicole says

      May 09, 2020 at 3:07 pm

      I’m hesitant to rate it just yet, but I am a tad frustrated. I am wondering if when you said “Coconut cream” you mean full-fat coconut milk? I bought two cans of legit “coconut cream” from Trader Joe’s and it didn’t whip up a bit. This was supposed to be a birthday dessert and now I am just winging it. I still did the other ingredients, but the consistency doesn’t look as it is supposed to. I thankfully had coconut milk in my pantry that I am chilling in hopes of saving the top layer, but overall, this is not coming together as I thought it would. I can edit my comment after the party, but I am a bit frustrated that I followed the directions to a T and it still didn’t work. I am surprised no one else has had this problem?3 stars

      Reply
      • Alison Andrews says

        May 11, 2020 at 1:57 pm

        Hi Nicole, it’s definitely coconut cream that we use to make whipped coconut cream, though coconut milk can also work in a pinch, but usually not as well. However, it is a fact that different brands can have vastly different results. Some just don’t work as well as others.

        Reply
    14. Guest says

      April 13, 2020 at 7:54 pm

      Great recipe. I made this today and we all loved it. A very rich dessert, but that just makes it so much more delicious!5 stars

      Reply
    15. Tasha says

      December 25, 2019 at 9:37 pm

      This is SO, SO good!

      I’m new to being vegan and the transition hasn’t been too hard, EXCEPT that I love love love to make desserts. This one is a winner! Thank you so much for taking the time to post this (not to mention giving such thorough instructions).

      Merry Christmas!!

      Reply
      • Alison Andrews says

        December 27, 2019 at 9:16 am

        Thanks Tasha! Hope you had a lovely Christmas. 🙂

        Reply
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