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Vegan Peanut Butter Pie

Vegan Peanut Butter Pie - it's magically creamy, fluffy, and so peanut buttery. Made with only 6 ingredients, this no-bake delight couldn't be easier to make!
Prep Time20 minutes
Cook Time7 minutes
Chilling time3 hours
Total Time3 hours 27 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 365kcal
Author: Nora Taylor

Ingredients

Cookie crust

  • 25 Oreo or similar cookies*
  • 4 tablespoons vegan butter, melted

Peanut butter filling

  • 1 cup creamy peanut butter
  • 8 ounce package vegan cream cheese I used tofutti brand
  • 1 cup powdered sugar
  • 9 ounce package So Delicious Coco Whip* see notes for options

For topping, optional

  • 6-7 vegan peanut butter cups, chopped
  • warmed peanut butter, for drizzling
  • Chocolate Ganache or other chocolate sauce
  • more whipped topping
US Customary - Metric

Instructions

For the crust

  • Preheat the oven to 350 degrees F. Place the Oreo cookies in a blender or food processor, and pulse until they are fine crumbs. Dump the crumbs into a large bowl, then add the melted vegan butter and stir until the crumbs are moistened, but still crumbly.
  • Press the crumbs into a 9 inch pie pan, and bake for 7 minutes. Remove from the oven and let cool completely before filling.

For the filling

  • In a large bowl with a hand mixer (or stand mixer using the whisk attachment) beat the peanut butter and cream cheese until smooth. Now add the powdered sugar and beat in. Lastly, add the package of coconut whipped cream and beat until combined and smooth.
  • Pour the peanut butter filling into the cooled cookie crust, and spread it out evenly with a spatula or spoon.
  • Chill for at least a few hours, if possible, before slicing and serving. The longer it chills, the more firm the pie will be when you cut it. If you don't mind a softer pie, you can eat it after an hour.

For serving

  • You can serve it as is, or add some additional toppings. I added a layer of coco whip, a drizzle of vegan chocolate sauce (a store bought sauce like Torani, or use my chocolate ganache recipe), melted peanut butter and some chopped vegan peanut butter cups!

Video

Notes

  1. Newman's Own brand or Trader Joe's are a good alternative to Oreos. For gluten free, use gluten free Oreos.
  2. May use coconut oil instead of vegan butter, if desired.
  3. For best results, use regular peanut butter that can be stored at room temperature and does not need to be stirred (so NOT the natural kind.) 
  4. There are several versions of vegan peanut butter cups out there. I used Justin's brand. You can also make them from scratch: Vegan Peanut Butter Cups.
  5. I used So Delicious Coco Whip, which is basically vegan cool whip. You can also use another brand if you have access, or make your own coconut whipped cream and use that instead. My aquafaba based whipped topping would likely also work.

Nutrition

Serving: 1of 12 servings | Calories: 365kcal | Carbohydrates: 38g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Sodium: 308mg | Potassium: 183mg | Fiber: 3g | Sugar: 26g | Vitamin A: 216IU | Calcium: 48mg | Iron: 3mg