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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 Print 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 26 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. Hannah says

      December 25, 2019 at 8:53 pm

      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 :).5 stars

      Reply
      • Alison Andrews says

        December 27, 2019 at 9:16 am

        Awesome! Thanks Hannah! 🙂

        Reply
    2. Carrie says

      November 26, 2019 at 3:07 am

      Can you use SoDelicious pre-made coconut cream?!

      Reply
      • Alison Andrews says

        November 26, 2019 at 10:05 am

        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! 🙂

        Reply
        • Carrie says

          November 26, 2019 at 9:36 pm

          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! ????

          Reply
          • Alison Andrews says

            November 27, 2019 at 9:47 am

            Okay great! That will be awesome if you let us know how it works out. All the best! 🙂

    3. JM says

      November 25, 2019 at 9:54 pm

      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!

      Reply
      • Alison Andrews says

        November 26, 2019 at 10:13 am

        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.

        Reply
    4. Nicole says

      November 21, 2019 at 7:23 pm

      Making this pie next week! One question…you use natural peanut butter, right? Just want to make sure.

      Reply
      • Alison Andrews says

        November 22, 2019 at 8:48 am

        Hi Nicole, I didn’t use natural peanut butter, I used a commercial brand of smooth, creamy peanut butter.

        Reply
    5. Kia says

      November 16, 2019 at 11:27 pm

      This was delicious. I used swerve powdered sugar and nondairy coconut whip cream. I will definitely make this again! Thanks for sharing.5 stars

      Reply
      • Alison Andrews says

        November 19, 2019 at 8:48 am

        Great! So glad it worked out. Thanks for the wonderful review. 🙂

        Reply
    6. Tomer says

      October 14, 2019 at 12:23 am

      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 🙂

      Reply
      • Alison Andrews says

        October 14, 2019 at 12:10 pm

        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.

        Reply
    7. Gail says

      October 01, 2019 at 5:09 am

      Fantastic recipe. I did add vanilla to the filling and topped it with fresh raspberries.5 stars

      Reply
      • Alison Andrews says

        October 01, 2019 at 9:01 am

        Sounds awesome! Thanks for sharing and the great review Gail. 🙂

        Reply
    8. Chloe says

      September 16, 2019 at 7:04 pm

      Do you remove the cream from the Oreos before adding them to the food processor?

      Reply
      • Alison Andrews says

        September 17, 2019 at 1:47 pm

        Hi Chloe, no you just throw the oreos whole into the food processor.

        Reply
    9. Tammy says

      August 29, 2019 at 4:15 pm

      How long do you keep it in the freezer to set before transferring it to the fridge?

      Reply
      • Alison Andrews says

        August 30, 2019 at 9:41 am

        Just until it feels firm to the touch. So it depends, probably about an hour but keep a check on it. 🙂

        Reply
    10. Sarah says

      August 22, 2019 at 6:24 pm

      Do you keep this in the fridge or the freezer in between servings? Thank you!

      Reply
      • Alison Andrews says

        August 24, 2019 at 11:12 am

        The fridge is fine. 🙂

        Reply
      • Ariel says

        November 27, 2019 at 10:37 am

        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!

        Reply
        • Alison Andrews says

          November 27, 2019 at 12:14 pm

          Awesome! Hope it comes out great! Happy Thanksgiving. 🙂

          Reply
    11. Dee Lattanzio says

      August 19, 2019 at 5:49 pm

      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 cream5 stars

      Reply
      • Alison Andrews says

        August 20, 2019 at 9:03 am

        So glad it turned out great Dee! Thanks so much for the wonderful review. 🙂

        Reply
    12. Lisa says

      August 09, 2019 at 4:00 am

      Hi, how long will the filling hold it’s shape at average room temp? Thank you.

      Reply
      • Alison Andrews says

        August 09, 2019 at 3:08 pm

        Probably around an hour and then it would start to get too soft. 🙂

        Reply
    13. Amanda says

      July 19, 2019 at 7:27 pm

      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?

      Reply
      • Alison Andrews says

        July 20, 2019 at 10:21 am

        Hi Amanda, yes that’s it. You can see in the photos exactly what I did, but you can do more if you like!

        Reply
    14. Eric says

      June 14, 2019 at 2:43 pm

      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!!

      Reply
      • Alison Andrews says

        June 17, 2019 at 10:56 am

        So glad to hear it was a success! And thanks for sharing about the tapioca starch – great tip!

        Reply
    15. FT says

      February 03, 2019 at 12:26 am

      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!5 stars

      Reply
      • Alison Andrews says

        February 03, 2019 at 8:34 am

        Haha, that is awesome! Thanks so much for posting and the great review! 🙂

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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