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.
Pam says
I’m so excited to make for Christmas!! Is the cocoa unsweetened cocoa powder?
Alison Andrews says
Yes it is! I have updated the recipe card. 🙂
hannah says
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?
Alison Andrews says
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. 🙂
Nicole says
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!
Alison Andrews says
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! 🙂
Andrea says
Do you think this would freeze ok if made a few days ahead?
Alison Andrews says
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.
Nicole says
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!
Alison Andrews says
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.
Vivi Belle says
Are we supposed to remove the cream centers from the oreos or put them in whole? Thank you!
Alison Andrews says
You put them in whole. 🙂
Vivi Belle says
Thank you!
Amy M says
This pie is amazing! It’s really rich and super sweet, just the way dessert should be!!
Love it!
Alison Andrews says
You are talking my language ‘just the way dessert should be’ – Yes! So glad you enjoyed it Amy! Thanks for posting! 🙂
Jo says
How many cups is 12 oz peanut butter?
Alison Andrews says
It’s 1.36 cups so 1 + just slightly more than a 1/3 cup.
Sharon says
I 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
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!
Sharon says
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!
Alison Andrews says
Awesome! Enjoy! ? Thanks for updating!
Odette Nugara says
How many grams of Oreo cookies is that?
Alison Andrews says
Each oreo cookie is 11g so it would be 308g.
Alex says
How big pan did you use?
Alison Andrews says
9 inch round.
Brooke says
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
Alison Andrews says
You use the whole cookie, icing and all! 🙂
Marsha says
Holy 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
Wonderful stuff! Enjoy! 🙂
Jade says
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?
Alison Andrews says
The fridge is fine. 🙂
SB says
Hi, this looks delicious!
What brand of Vegan butter did you use for this?
Alison Andrews says
I used an Australian brand called ‘Nuttelex’.
Anna says
That’s totally decadent and absolutely scrumptious!