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5 from 6 votes
by Marly
34
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This vegan peanut butter piecombines two of the best flavors, chocolate and peanut butter. The fluffy peanut butter filling is topped with chocolate and peanuts and is served in an Oreo pie crust. It’s deliciousness in every bite!
If you like chocolate and peanut butter as much as I do, take a look at these Vegan Peanut Butter Cups or this Easy Vegan Chocolate Peanut Butter Pie.
The only thing I like better than peanut butter is combining it with chocolate. Well, that and I like my family too. But in competition with chocolate and peanut butter? It’s hard to tell.
This vegan peanut butter pie is a favorite to serve during the holidays or family gatherings. it gets lots of rave reviews!
Table of Contents show
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Crust — You can buy these store-bought and they are accidentally vegan, however, there’s nothing like making your own, homemade Oreo Pie Crust.
- Vegan cream cheese— You’ll need half of an 8-ounce container of vegan cream cheese. I oftentimes use Tofutti, Daiya, or Follow Your Heart.
- Peanut Butter — I prefer to use creamy peanut butter (not chunky or the kind that has to be stirred first).
- Sugar — You’ll need both granulated and brown sugar.
- Coconut milk — You’ll need one can of full-fat coconut milk. the can should indicate it has at least 12 grams of fat or more.
- Chocolate Chips — There’s a whole variety of dairy-free chocolate chips available these days.
- Garnish — Top the pie with cookie crumbles and/or chopped nuts.
How to Make Vegan Peanut Butter Pie
- Spoon the fat from the chilled can of coconut milk into a mixing bowl. It should amount to 1 cup (or more) of coconut fat. Reserve the runny, watery part for the chocolate topping.
- Make the peanut butter filling, by combining vegan cream cheese (half of a container), peanut butter, brown sugar, vanilla, and 1/4 cup of coconut fat in a medium bowl.
- Use your mixer to beat these ingredients together until somewhat fluffy.
- Add granulated sugar to the coconut fat. Using the same mixer (no need to wash the beaters), beat on high for several minutes until stiff peaks form.
- Fold about half of the whipped coconut milk into the peanut butter mixture and beat to combine.
- Then add the remaining whipped cream and beat again to combine.
- Spoon the peanut butter filling into the cookie crust and place in the refrigerator until set, approximately 4 hours.
- Make the chocolate topping by combining chocolate chips with 3 tablespoons of the reserved thin, runny coconut milk (at the bottom of the can). Supplement with plant-based milk or creamer if your can of coconut milk doesn’t have enough thin watery milk.
- Microwave this for about 30 seconds. Top it with a plate and let it sit in the microwave for a minute. Then remove it from the microwave and stir until blended. Repeat this step if the chocolate is not thoroughly melted. Set aside to cool.
- Spread or drizzle the chocolate topping over the chilled peanut butter filling.
- Spread it out into a thin layer on top of the pie.
- Top with chopped peanuts, chopped Oreo cookies, and/or choppedvegan peanut butter cups.
- Cover and store in the fridge before serving.
Serving Suggestions
Drizzle or sprinkle any of the following on top of this pie:
- Vegan chocolate syrup
- Crumbled Oreo cookies (homemade or storebought)
- Vegan Caramel syrup
- Chopped roasted peanuts
Storage Tips
Store the pie in the fridge for up to 7 days. It can be frozen, but I recommend serving it as a frozen pie afterward because the texture changes slightly as it defrosts. But because of the high-fat content, it makes an excellent frozen pie. It keeps in the freezer for up to 1 month.
Reader Reviews
★★★★★
Janet
I found this recipe…easy and SO delicious! Even my non-vegan family liked it!!
★★★★★
Jay
OUTSTANDING!
More Oreo Desserts
If you love this vegan peanut butter pie in an Oreo crust, be sure to try these:
Vegan Chocolate-Covered Oreos
25 mins total
Homemade Oreo Cookies
25 mins total
Oreo Frosting
10 mins total
Vegan Oreo Cake
50 mins total
We hope you love this recipe for vegan Oreo peanut butter pie as much as we do!
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Vegan Peanut Butter Pie
Pull out the stops with this vegan peanut butter pie. It's a fluffy pie with a peanut butter filling served in an Oreo crust. It's loaded with the classic chocolate and peanut butter flavors creating an unforgettable pie
5 from 6 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 12
Calories: 288kcal
Author: Marly McMillen
Ingredients
Peanut Butter Pie
- 1 Oreo pie crust
- 1 13.5 oz can full-fat coconut milk, refrigerated overnight
- 4 oz vegan cream cheese, softened*
- 1 cup creamy peanut butter
- ½ cup brown sugar, packed
- 2 teaspoons vanilla
- 1 tablespoon granulated sugar
Topping
- ¼ cup dairy free chocolate chips
- Toppings: chopped peanuts and/or crushed Oreo cookies.
Instructions
Either use a storebought Oreo pie crust or make one using the link above.
For the Peanut Butter Pie:
Spoon the fat from the chilled can of coconut milk into a mixing bowl. It should amount to 1 cup (or more) of coconut fat. Reserve the runny, watery part for the chocolate topping.
Make the peanut butter filling, by combining vegan cream cheese (half of a container), peanut butter, brown sugar, vanilla, and 1/4 cup of coconut fat in a medium bowl. Use your mixer to beat these ingredients together until somewhat fluffy. Set aside.
Add granulated sugar to the coconut coconut fat. Using the same mixer (no nead to wash the beaters), beat on high for several minutes until stiff peaks form. Fold about half of the whipped coconut milk into the peanut butter mixture and beat to combine. Then add the remaining whipped cream and beat again to combine.
Spoon the peanut butter filling into the cookie crust and place in the refrigerator until set, approximately 4 hours.
For the Chocolate Topping:
Make the chocolate topping by combining chocolate chips with 3 tablespoons of the reserved thin, runny coconut milk (at the bottom of the can). Supplement with plant-based milk or creamer if your can of coconut milk doesn't have enough thin watery milk. Microwave this for about 30 seconds. Top it with a plate and let it sit in the microwave for a minute. Then remove it from the microwave and stir until blended. Repeat this step if the chocolate is not thoroughly melted. Set aside to cool.
Spread or drizzle the chocolate topping over the chilled peanut butter filling. Top with chopped peanuts, chopped Oreo cookies, and/or chopped vegan peanut butter cups.
Cover and store in the fridge before serving.
Store the pie in the fridge for up to 5 days. It can be frozen, but I recommend serving it as a frozen pie afterward because the texture changes slightly as it defrosts. But because of the high-fat content, it makes an excellent frozen pie. It keeps in the freezer for up to 1 monht.
Recommended Equipment
Pie Pan
Electric Mixer
Spatula
(The products above contain sponsored links to products we use and recommend)
Notes
Gluten-Free: Make this pie gluten-free by serving it in a gluten-free pie crust.
Coconut Milk: The amount of thick cream in a can of coconut milk is highly variable. Be sure to buy full-fat coconut milk with at least 12 grams of fat in the can. I find that Trader Joe’s or Sprouts Coconut Cream has a lot of fat in their cans and yields a better coconut whipped topping. You can read my post on How to Make Coconut Whipped Topping for more tips.
Calories: 288kcal | Carbohydrates: 27g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 202mg | Potassium: 174mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!
This post was originally published in 2011 and was updated to include new photos, new text, and an updated recipe in 2022.
