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.
Oh my goodness, this recipe is AMAZING! I made it to serve for Christmas desert and it was a big hit. I’m the only vegan in the family but everyone is always willing to try my cooking and nobody could even tell this was vegan. We will be spending the rest of the day in a sugar coma :).
Awesome! Thanks Hannah! 🙂
Can you use SoDelicious pre-made coconut cream?!
Hi Carrie, I’m not familiar with that product, does it whip? If it whips for whipped cream then it should work fine, if not, then it wouldn’t work here. All the best! 🙂
Thanks for your response! I just realized my question wasn’t very clear.. it’s a pre-whipped Coconut cream (like cool whip).. I’ll give it a try and post results in case anyone else stocks up when it’s on sale too! ????
Okay great! That will be awesome if you let us know how it works out. All the best! 🙂
Does the coconut cream flavor come through at all? My husband is dairy free, loves peanut butter, but hates the taste of coconut. I would love to make this for him. Thanks!
I don’t think it does, but if someone hates coconut they may still detect it. You could use a different dairy free cream that whips well in place of coconut if you have something available.
Making this pie next week! One question…you use natural peanut butter, right? Just want to make sure.
Hi Nicole, I didn’t use natural peanut butter, I used a commercial brand of smooth, creamy peanut butter.
This was delicious. I used swerve powdered sugar and nondairy coconut whip cream. I will definitely make this again! Thanks for sharing.
Great! So glad it worked out. Thanks for the wonderful review. 🙂
Can you tell me hou much coconut cream you need?
The recipe calls for 400g cans, but I need to know the amount or weight of the coconut cream itself. To be sure I put the correct amounts.
Thanks 🙂
Hi Tomer, the amounts can be slightly different because it will depend on how much ‘cream’ you have in a can and how much water that you discard. The recipe will still work even if you get a little more or a little less. Usually the ‘cream’ part would equal at least a cup or a little more.
Fantastic recipe. I did add vanilla to the filling and topped it with fresh raspberries.
Sounds awesome! Thanks for sharing and the great review Gail. 🙂
Do you remove the cream from the Oreos before adding them to the food processor?
Hi Chloe, no you just throw the oreos whole into the food processor.
How long do you keep it in the freezer to set before transferring it to the fridge?
Just until it feels firm to the touch. So it depends, probably about an hour but keep a check on it. 🙂
Do you keep this in the fridge or the freezer in between servings? Thank you!
The fridge is fine. 🙂
I’ve been making peanut butter pies since the 80’s & I’m bringing this to a Vegan Thanksgiving Dinner tomorrow. It looks like a great recipe. My only variations are using crunchy peanut butter and Swerve instead of powdered sugar.
Thank you for sharing & have a great Thanksgiving!
Awesome! Hope it comes out great! Happy Thanksgiving. 🙂
This is the best recipe. I used Glutino Oreo look alikes and Miyokos vegan butter. So delicious. I didn’t bother with the 2nd can of coconut cream and cocoa. The pie was rich enough. I did decorate as suggested and was just as pretty without the chocolate cream
So glad it turned out great Dee! Thanks so much for the wonderful review. 🙂
Hi, how long will the filling hold it’s shape at average room temp? Thank you.
Probably around an hour and then it would start to get too soft. 🙂
I am confused with the piping of the coco and cream around the edges? Does that just mean in a circle around the edge of the pie and that’s all?
Hi Amanda, yes that’s it. You can see in the photos exactly what I did, but you can do more if you like!
I made this for a bake sale at work. Very easy, very fast, and a HUGE hit. It was gone so fast I didn’t get to have a slice. I was nervous the cream would start running if the pie sat out of the fridge for a while, so I added around 1Tb of tapioca starch to help keep it firm. Thanks so much for this recipe!!
So glad to hear it was a success! And thanks for sharing about the tapioca starch – great tip!
This 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!
Haha, that is awesome! Thanks so much for posting and the great review! 🙂