This vegan peanut butter pie is a peanut butter lovers dream! It's a no-bake dessert that makes for the perfect summer treat. Just 10 ingredients and 10 minutes to make, the creamy peanut butter center set in an oreo cookie crust is a guaranteed crowd pleaser!
If you're a peanut butter lover, you're bound to be as obsessed with this recipe as I am. This no bake peanut butter pie is a grown up version of peanut butter cups. It features an Oreo crust and a creamy peanut butter filling that is achieved without tofu or coconut milk.
Because this is a no bake pie, it's the perfect summer sweet treat! Plus, it's easy to make, dairy-free and can easily be made gluten-free or nut-free with a few simple swaps.
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Why you'll love this recipe
- Quick & easy: this vegan peanut butter cup pie only calls for 10 simple ingredients and 10 minutes of prep!
- Perfect summer dessert: it's a no-bake dessert that's enjoyed cold - what could be more refreshing on a hot summer day?! In reality, it's truly perfect for any special occasion, not just summer!
- No bake: no oven required! All you have to do to enjoy this pie is let it set in the fridge or freezer for at least 30 minutes.
- Freezer-friendly: this pie freezes so well and stays fresh for 2 months. You'll have pie you can enjoy all summer along with minimal effort!
- Allergen-friendly: this vegan dessert is dairy-free and can easily be made gluten-free or nut-free.
Equipment
- Food processor or blender: to quickly and easily make the oreo crust. If you don't have either, you can place the oreos in a ziploc bag and crush them to crumbs using a rolling pin.
- Mixer: you can use either a hand mixer or stand mixer to make the fluffy peanut butter filling. You could use a whisk if you don't have a mixer, it'll just require a bit more effort!
- Rubber spatula: to fold in the whipped cream. Using a spatula here gives you more control and ensures you don't knock out all of the air like you might if you used an electric mixer.
- Pie dish: a 9" pie dish is perfect. You can also use an 8" or 9" springform pan or tart pan.
- Parchment paper: to line your pie dish
- Kitchen scale: for the most accurate measurements of all ingredients
- Measuring cups & spoons: if you don't want to use/don't have a scale
Ingredients
- Oreos: the base of our pie crust! I used classic oreo cookies but feel free to use golden oreos or any kind of oreos you like.
- Vegan Butter: to give the Oreos something extra to bind to, as the Oreo creme isn't enough to create a strong crust. I recommend using the sticks as opposed to the tub.
- Creamy Peanut Butter: it wouldn't be peanut butter pie without it! For best results, make sure you're using a peanut butter that can be stored at room temperature - I'm talking Jif or Skippy, none of the natural peanut butters for this recipe (sorry!).
- Vegan Cream Cheese: use whatever vegan cream cheese you love, as there is quite a bit of it in this recipe. The cream cheese helps give the filling that creamy smooth texture.
- Maple Syrup: to act as our natural sweetener.
- Confectioner's Sugar: to keep the mousse from caking up.
- Vegan Whipped Cream: you can use either canned whipped cream or vegan cool whip! I used whipped cream in this recipe, as it has a bit more air to it and helps to keep the filling nice and light.
- Vanilla Extract: for added flavor.
- Sea Salt: to help cut the sweetness.
See recipe card below for a full list of ingredients and measurements.
Variations & Substitutions
I'm obsessed with this vegan peanut butter pie recipe as is but it's a great one to play around with. Here are a few of my favorite ways to change it up:
- Make it gluten free by using gluten-free oreos or sandwich cookies from Trader Joes, Newman's Own or Simple Mills. Any chocolate sandwich cookies will work.
- Switch up the nut butter! Feel free to use almond butter, cashew butter or even sunflower seed butter.
- Change up the crust! You can make the crust with graham crackers instead or different flavored Oreos. I recommend chocolate oreos for a chocolate cookie crust or peanut butter oreos for a stronger peanut butter flavor!
- Elevate this peanut butter pie with chocolate by topping with a chocolate ganache. You can make a chocolate topping by melting chocolate chips into coconut oil and pouring it over the top of the entire pie.
- Use coconut oil instead of vegan butter. Make sure it's refined coconut oil, which is flavorless, so you only have the peanut butter flavor!
- Instead of whipped cream, feel free to use vegan cool whip or whipped aquafaba! These are essential to getting the filling nice and light.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
This chocolate peanut butter pie is SO easy to make yet decadent and rich in flavor.
Step 1: Add melted butter and Oreos to a food processor. Blend on high speed for 3-5 minutes, or until the Oreos have been completely crushed into fine crumbs and a sticky dough is formed.
Step 2: Press the oreo dough into a parchment-lined pie pan until you have an even, smooth crust. Place in the fridge or freezer to cool while you make the filling.
Step 3: Add the peanut butter, cream cheese, powdered sugar, vanilla, maple syrup and sea salt to a large bowl. Using a stand mixer or a hand held mixer, beat on high speed until smooth and fully combined, about 2-3 minutes.
Step 4: Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture until combined.
Step 5: Pour the peanut butter pie filling into the prepared pie dish and spread evenly. Refrigerate or freeze for at least 30 minutes, or until the filling has set.
Step 6: Top with melted peanut butter drizzle and/or melted chocolate drizzle, vegan peanut butter cups, and chocolate shavings. Slice and serve!
Serving Suggestions
This vegan chocolate peanut butter pie is delicious on it's own but nobody would protest if you served it with whipped cream, a dollop of coconut cream, a chocolate ganache or a scoop of dairy-free ice cream! Indulgence is strongly encouraged.
Expert Tips
To ensure this easy vegan peanut butter pie comes out perfectly, consider these tips while you're making it!
- Weighing the ingredients will give you the best result. Use a kitchen scale for the most accurate measurements.
- Make sure the cream cheese is softened to room temperature to ensure it's easy to blend and to achieve a smooth filling.
- Chill in the freezer for at least 30 minutes before topping and serving. You can definitely freeze the pie for longer, even overnight. If you choose to freeze it for that long, remove from the freezer and let stand for 5-10 minutes before serving.
- Use regular, unnatural, peanut butter that can be stored at room temperature for the best consistency. Natural peanut butter can be a bit too runny for this recipe.
- Cut the pie into thinner slices than you would a regular, baked pie, as it's quite rich!
How to Store
Refrigerator: Leftover pie can be stored in the fridge in an airtight container, or wrapped tightly in plastic wrap, for up to 5 days.
Freezer: Freeze in an airtight container for up to 2 months. I recommend freezing in slices rather than the whole pie, as slices will defrost quicker. Defrost in the fridge or at room temperature 1-2 hours before serving.
Room Temperature: I don't recommend storing the pie at room temperature for long periods of time. It should not sit at room temperature for more than 2 hours at a time.
FAQ
If the refrigerator is not setting your pie to your liking, stick it in the freezer for a few hours. This will firm it up considerably!
Yes, oreos are accidentally vegan! However, they are not marketed as a vegan-friendly food. Some people do not feel comfortable eating oreos due to possible cross contamination. If that's the case, there are other vegan options out there for sandwich cookies you can use.
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📖 Recipe
Vegan Peanut Butter Pie with Oreo Crust
Equipment
- Hand Mixer or Stand Mixer hand mixer or stand mixer
- Pie Dish or springform pan
Ingredients
Oreo Crust
- 25 Oreos
- 6 tablespoons (90 g) vegan butter melted
Peanut Butter Filling
- 1 ½ cups (340 g) vegan cream cheese
- 1 cup (256 g) creamy peanut butter
- ½ cup (120 mL) maple syrup
- ½ cup (65 g) powdered sugar
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 can (6 oz) vegan whipped cream
Topping Suggestions
- Melted peanut butter drizzled
- Melted chocolate drizzled
- Mini peanut butter cups chopped
- Dark chocolate shavings
Instructions
- Add melted vegan butter and 25 Oreos to a food processor. Blend on high speed for 3-5 minutes, or until the Oreos have been completely crushed into crumbs.25 Oreos, 6 tablespoons vegan butter
- Press the oreo dough into the bottom of a 9-inch pie dish until you have a smooth, even crust. Place in the fridge while you make the filling.
- Add peanut butter, room temperature/softened cream cheese, powdered sugar, vanilla, maple syrup and sea salt in a large bowl. Using a stand mixer or a hand held mixer, beat on high speed for 2-3 minutes, or until smooth and fully combined.1 ½ cups vegan cream cheese, 1 cup creamy peanut butter, ½ cup maple syrup, ½ cup powdered sugar, ½ teaspoon sea salt, 1 teaspoon vanilla extract
- Using a rubber spatula, gently fold in vegan whipped cream until combined.1 can vegan whipped cream
- Pour the peanut butter filling into the prepared pie dish and spread evenly. Freeze for 30 minutes, or until the filling has set.
- Top with a drizzle of melted peanut butter and/or chocolate, mini peanut butter cups, and chocolate shavings. Enjoy!
Lauren says
this is my new favorite dessert recipe. maybe favorite recipe period. so well done
Jess says
This pie was so good! I made it for my friends birthday and everyone loved it.
Pinch of Parsley says
Yay!! Thank you so much Jess, so glad me and my friends aren't the only ones who love it.