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
Anna says
July 3, 2017 at 10:01 amThat’s totally decadent and absolutely scrumptious!
SB says
September 12, 2017 at 3:14 pmHi, this looks delicious!
What brand of Vegan butter did you use for this?
Alison Andrews says
September 12, 2017 at 3:30 pmI used an Australian brand called ‘Nuttelex’.
Jade says
October 8, 2017 at 9:15 pmI’m going to attempt to make this for a wedding I’m going to. Does this stay in the freezer or refrigerator until serving?
Alison Andrews says
October 9, 2017 at 6:51 amThe fridge is fine. 🙂
Marsha says
October 10, 2017 at 3:49 amHoly cannoli I just made this and it is so rich, and creamy, and lovely, and everything I was hoping it would be!
★★★★★
Alison Andrews says
October 10, 2017 at 7:10 amWonderful stuff! Enjoy! 🙂
Brooke says
October 18, 2017 at 7:16 pmHey 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
Alison Andrews says
October 19, 2017 at 6:29 amYou use the whole cookie, icing and all! 🙂
Alex says
November 5, 2017 at 6:11 pmHow big pan did you use?
Alison Andrews says
November 7, 2017 at 8:01 am9 inch round.
Sharon says
November 15, 2017 at 1:17 amI goofed. can I use vegan whipped cream instead of making it with the coconut cream? How much? May be a cup? thanks!
Alison Andrews says
November 15, 2017 at 7:53 amAbout 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!
Sharon says
November 22, 2017 at 7:21 pmIt 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!
★★★★★
Alison Andrews says
November 23, 2017 at 6:13 amAwesome! Enjoy! ? Thanks for updating!
Odette Nugara says
June 14, 2018 at 6:21 pmHow many grams of Oreo cookies is that?
Alison Andrews says
June 15, 2018 at 9:54 amEach oreo cookie is 11g so it would be 308g.
Jo says
November 23, 2017 at 4:58 amHow many cups is 12 oz peanut butter?
Alison Andrews says
November 23, 2017 at 6:15 amIt’s 1.36 cups so 1 + just slightly more than a 1/3 cup.
Amy M says
May 18, 2018 at 6:37 amThis pie is amazing! It’s really rich and super sweet, just the way dessert should be!!
Love it!
★★★★★
Alison Andrews says
May 18, 2018 at 7:42 amYou are talking my language ‘just the way dessert should be’ – Yes! So glad you enjoyed it Amy! Thanks for posting! 🙂
Vivi Belle says
June 22, 2018 at 3:50 pmAre we supposed to remove the cream centers from the oreos or put them in whole? Thank you!
Alison Andrews says
June 23, 2018 at 9:49 amYou put them in whole. 🙂
Vivi Belle says
June 23, 2018 at 3:05 pmThank you!
Nicole says
August 7, 2018 at 9:01 pmIs 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!
Alison Andrews says
August 7, 2018 at 10:01 pmHi 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.
Andrea says
August 10, 2018 at 1:12 pmDo you think this would freeze ok if made a few days ahead?
Alison Andrews says
August 10, 2018 at 1:29 pmHi 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.
Nicole says
August 10, 2018 at 1:39 pmI 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!
★★★★★
Alison Andrews says
August 10, 2018 at 2:10 pmAwesome Nicole! Thanks so much for updating us, so glad to hear it worked well with natural peanut butter and was a great success! Yay! 🙂
hannah says
August 18, 2018 at 4:07 pmdoes 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?
Alison Andrews says
August 18, 2018 at 4:27 pmHi 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. 🙂
Pam says
December 17, 2018 at 11:42 pmI’m so excited to make for Christmas!! Is the cocoa unsweetened cocoa powder?
Alison Andrews says
December 18, 2018 at 9:40 amYes it is! I have updated the recipe card. 🙂
FT says
February 3, 2019 at 12:26 amThis 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!
★★★★★
Alison Andrews says
February 3, 2019 at 8:34 amHaha, that is awesome! Thanks so much for posting and the great review! 🙂