The texture of this peanut butter pie is out of this world, crazy delicious. It’s so creamy and fluffy, a little bit cheesecake-like but softer and lighter. I’ve had vegan peanut butter pies in the past that are incredibly dense, and not that there is anything wrong with that, but I wanted a lighter, fluffier pie filling. And that is exactly what we have here! Better yet, it’s simple to make and the pie itself is no-bake. Find the complete recipe with measurements below.
Oreo cookie crust
We are making a simple Oreo cookie crust, just Oreo cookies and a bit of vegan butter/coconut oil. Crumble the cookies in a food processor or blender, and mix with the melted vegan butter. Press into a pan and bake for 7 minutes, then let cool completely. You don’t have to use actual Oreos, I like Newman’s Own or Trader Joe’s brands. There is usually a gluten free version as well. If you need to pie to be gluten free, make sure to use gluten free cookies. Or make it really easy and purchase a pre-made cookie or vegan graham cracker crust!
Vegan peanut butter pie filling
Here are the ingredients you need for the filling, with possible substitutions:
Creamy Peanut Butter – For this pie, use the kind of peanut butter that can be stored at room temperature and does not need to be stirred. The natural kind just won’t work well here.Vegan Cream Cheese – Just one 8-ounce package is needed, I used tofutti. I haven’t tried it, but it might work with my homemade cream cheese if you can’t find a store bought version.Powdered Sugar – As always with vegan baking, make sure to use organic to ensure it’s vegan friendly, unless you know the brand is vegan. I like Wholesome brand for all my sugars.Coco Whip – This is basically vegan cool whip. I used So Delicious brand, but there are a few out there and at most grocery stores now. You can find it in the freezer section by the berries. May also use homemade coconut whipped cream or possibly even my aquafaba based vegan whipped cream.
To make the filling, simply beat the peanut butter and vegan cream cheese until smooth, then add the powdered sugar and beat it in. Lastly, add the coco whip and beat until smooth, fluffy and combined. Pour into the cooled crust, and chill.
How to store the pie
Let the pie chill in the refrigerator for at least a few hours to firm up. If you can’t wait, that’s okay, the pie will just be quite soft, but still completely delicious! Store in the refrigerator for 4 days, if it lasts that long! It can also be frozen for longer.
Possible toppings
You don’t have to use any toppings at all, but if you want to jazz it up like I did, go for it! I used vegan peanut butter cups, chopped up for decorating the top. There are a few brands out there, like Justin’s, UnReal, Theo and more. Or make my homemade version. I also warmed a few tablespoons of peanut butter in the microwave until melty, and drizzled it over the pie. Plus a layer of more coco whip and a drizzle of chocolate sauce (I just used this sauce, but you can make my vegan ganache if you’d like.) This pie is incredibly rich, and a small piece goes a long way! But I’m not here to judge, eat as much as you want. ?
Looking for more no-bake recipes?
Vegan No Bake CookiesNo Bake Layered Raspberry CheesecakeVegan Chocolate Peanut Butter Bars
