This no bake vegan peanut butter pie is decadent, smooth & creamy, and perfectly peanut buttery! Made with less than 10 ingredients, this vegan dessert is ready in just 30 minutes and is a guaranteed crowd pleaser.
This peanut butter pie features an Oreo crust and the creamy filling is made without tofu or coconut milk. Naturally dairy-free & vegan, this recipe can be easily made gluten-free with a simple swap!
If you're a Reese's peanut butter cup lover, you're bound to be as obsessed with this recipe as I am.
This recipe calls for simple, easy to find, ingredients. What's great about this pie is you can taste every ingredient that makes this recipe so yummy in each bite:
- Oreos: as our pie crust!
- Vegan Butter: to give the Oreos something extra to bind to. I recommend using the sticks as opposed to the tub. The creme inside the Oreos is not enough to get a nice, moldable crust that will stick together.
- 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!!). This peanut butter is my favorite.
- 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: obviously.
- Sea Salt: to help cut the sweetness a bit.
This no bake dessert is SO easy to make and is ready to serve in just 30 minutes!
- 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.
- Press into the bottom of a 9-inch pie dish (no need to grease it), using the back of a spoon, the bottom of a measuring cup, or your hands to press firmly and to create a smooth base. Set aside.
- To make the filling, place 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 until smooth and fully combined. This should only take about 1-2 minutes.
- Add the whipped cream to the bowl and use a rubber spatula to gently fold it into the filling.
- Pour the filling into the prepared pie dish and spread evenly. Depending on how deep your pie dish is, you might not use all of the filling.
- Refrigerate or 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!
Recipe Variations & Substitutions
I'm obsessed with this 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 this recipe into a gluten free peanut butter pie by using gluten-free oreos.
Even though I recommend using a unnatural peanut butter for this recipe, feel free to use any nut or seed butter. I know not everyone can have peanut butter, but that doesn't mean you shouldn't be able to indulge in this yummy dessert!
Change up the crust! You can make the crust with graham crackers instead.
Make this into a chocolate peanut butter pie 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.
Instead of whipped cream, feel free to use vegan cool whip or whipped aquafaba! These are essential to getting the filling nice and light.
To ensure your peanut butter pie comes out perfectly, consider these tips while you're making it!
- Make sure the cream cheese is softened to room temperature to ensure it's easy to blend and the filling is as smooth as possible.
- 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.
- Cut the pie into thinner slices than you would a regular, baked pie, as it's quite rich!
Homemade peanut butter pie can be stored in the fridge for up to 5 days. You could also store it in the freezer for up to 2 months by wrapping it in freeze wrap - thaw slightly before serving.