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.
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.
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.
The filling is a mix of whipped coconut cream, peanut butter and powdered sugar.
The chocolate cream is a mix of whipped coconut cream with some added cocoa powder and powdered sugar.
The decorating drizzles are melted vegan chocolate and melted peanut butter. And we top that off with crushed peanuts.
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!
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.
More Vegan Peanut Butter Desserts
- Vegan Chocolate Peanut Butter Fudge
- Vegan Peanut Butter Milkshake
- Vegan Peanut Butter Cups
- Vegan Peanut Butter Balls
- Vegan Peanut Butter Bars
- Vegan Peanut Butter Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peanut Butter Pie
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
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
- Keep the pie stored in the fridge (covered) where it will stay good for around 5 days.
- Nutritional information is a rough estimate for 1 slice (of 10) without extra drizzled toppings.
- Recipe inspired by Chocolate Chocolate and More.
Could you use cocowhip instead of whipping coconut cream?
Sure!
This pie was a big hit! Definitely worth the hassle and will keep the recipe for the future 🙂
Awesome! Thanks so much for your lovely review Lisa!
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!
Thanks so much for sharing and for your wonderful review Sara!
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?
Hi Ashlynn, no unfortunately there is no substitute. The whipped coconut cream is what makes the pie set.
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.
Thanks for sharing Amy!
You can buy truwhip vegan coolwhip and use that!!!