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.
This recipe is so great!! The end result is truly dazzling and looks so fancy, the only thing I didn’t do was top it with extra peanut butter drizzle I didn’t think it needed it, it was already so rich with peanut butter! I topped each serving with coco whip and it’s restaurant dessert quality for sure. Thanks for the recipe!
Awesome! So glad you enjoyed it Krystal!
Question: when crushing the Oreo cookie, is the creamy centre included, or do we separate the centre from the wafers, and just crush the chocolate wafers?
The whole cookie, centers and all. 🙂
Due to my daughter’s peanut allergy, we use almond butter. This recipe is so easy (I use a ready-made graham cracker crust) and tastes fantastic, I am so happy that I found it! I now make this pie for all special occasions. The first time I made it, I made the filling and the topping, but we all feel like the pie doesn’t need the topping – it’s already so sweet! So now, I just make the filling, and melt some Enjoy Life chocolate chips to create a pretty design on top, and add some So Delicious Whipped Cream. It’s amazing. Thank you!
Sounds fantastic! Thanks for sharing!
This pie looks so delicious! How big was the pie dish you used for this recipe? 🙂
9 inches round. 🙂
I don’t think I’ve ever had peanut butter pie, how?!? I love chocolate and PB! I try to avoid sugar. Do you think using coconut milk powder instead of the powdered sugar will work for the filling? I’ve heard that substitution can work for buttercream icing, so I’m hoping it could work here too. I’d sweeten the filling with a bit of maple syrup… What do you think??
This pie is absolutely AMAZING!!! Made it with my 6 year old son and paired it with coconut whip after. Omgggg! 5 stars+++
Awesome! Thanks so much Mandi!
Amazing and delicious. This pie was super easy to make and the highlight of the evening. Everyone wanted your recipe. Thank you so much for sharing this wonderful recipe. I will be making this in the future for sure. A must try 🙂
Thanks so much Brenda!
My boyfriend and I made dinner for his non-vegan family and I made this for dessert. I was told it’s better than any restaurant dessert they’ve had and I’m not allowed to show up to Thanksgiving without it. So, thank you!!
Haha that’s fantastic! I love it! Thanks so much for sharing Sydney!
I’m planning on making this for Thanksgiving, but I’m serving a crowd that is not too fond of the taste of coconut (myself included). Is the coconut cream taste noticeable? And, if so, do you have any suggestions for substitutes? Thanks!
Hi Lucy, I don’t find it too prominent, but it might be best to try it out first on a trial run to make sure that you do like it first. 🙂
I am also not fond of coconut. Did you ever end up making this pie? Did you taste the coconut.?
Love, love this recipe. However, I have heard sugar is not vegan unless it’s organic. So, would the Oreos be considered vegan.
Hi Denise, so glad you love the recipe! Sugar in most countries is entirely vegan. It’s generally only in the USA that ‘some’ companies may still use an outdated processing method. Oreos are vegan by ingredient, it’s up to the individual whether or not you want to consume them. You can always use a different sandwich cookie if preferred.
I made this using the SoDelicious coconut whipped cream and it comes out awesomely
I made this recipe again, because I liked it so much in April when I first tried it.
Since I only had coconut milk at home, I used this and though the consistency and taste was slightly different, it still worked. In the future I will use real coconut cream again, but even with alterations you get a great pie.
Thank you so much for the recipe, it is incredibly easy to make and still gets great receptions all around!
I’m hesitant to rate it just yet, but I am a tad frustrated. I am wondering if when you said “Coconut cream” you mean full-fat coconut milk? I bought two cans of legit “coconut cream” from Trader Joe’s and it didn’t whip up a bit. This was supposed to be a birthday dessert and now I am just winging it. I still did the other ingredients, but the consistency doesn’t look as it is supposed to. I thankfully had coconut milk in my pantry that I am chilling in hopes of saving the top layer, but overall, this is not coming together as I thought it would. I can edit my comment after the party, but I am a bit frustrated that I followed the directions to a T and it still didn’t work. I am surprised no one else has had this problem?
Hi Nicole, it’s definitely coconut cream that we use to make whipped coconut cream, though coconut milk can also work in a pinch, but usually not as well. However, it is a fact that different brands can have vastly different results. Some just don’t work as well as others.
Great recipe. I made this today and we all loved it. A very rich dessert, but that just makes it so much more delicious!
This is SO, SO good!
I’m new to being vegan and the transition hasn’t been too hard, EXCEPT that I love love love to make desserts. This one is a winner! Thank you so much for taking the time to post this (not to mention giving such thorough instructions).
Merry Christmas!!
Thanks Tasha! Hope you had a lovely Christmas. 🙂