Vegan Peanut Butter Pie – it’s magically creamy, fluffy, and so peanut buttery. Made with only 6 ingredients, this no-bake delight couldn’t be easier to make!
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.
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.
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 Peanut Butter Pie
- 25 Oreo or similar cookies*
- 4 tablespoons vegan butter, melted
Peanut butter filling
For topping, optional
- 6-7 vegan peanut butter cups, chopped
- warmed peanut butter, for drizzling
- Chocolate Ganache or other chocolate sauce
- more whipped topping
For the crust
- Preheat the oven to 350 degrees F. Place the Oreo cookies in a blender or food processor, and pulse until they are fine crumbs. Dump the crumbs into a large bowl, then add the melted vegan butter and stir until the crumbs are moistened, but still crumbly.
- Press the crumbs into a 9 inch pie pan, and bake for 7 minutes. Remove from the oven and let cool completely before filling.
For the filling
- In a large bowl with a hand mixer (or stand mixer using the whisk attachment) beat the peanut butter and cream cheese until smooth. Now add the powdered sugar and beat in. Lastly, add the package of coconut whipped cream and beat until combined and smooth.
- Pour the peanut butter filling into the cooled cookie crust, and spread it out evenly with a spatula or spoon.
- Chill for at least a few hours, if possible, before slicing and serving. The longer it chills, the more firm the pie will be when you cut it. If you don't mind a softer pie, you can eat it after an hour.
- Newman’s Own brand or Trader Joe’s are a good alternative to Oreos. For gluten free, use gluten free Oreos.
- May use coconut oil instead of vegan butter, if desired.
- For best results, use regular peanut butter that can be stored at room temperature and does not need to be stirred (so NOT the natural kind.)
- There are several versions of vegan peanut butter cups out there. I used Justin’s brand. You can also make them from scratch: Vegan Peanut Butter Cups.
- I used So Delicious Coco Whip, which is basically vegan cool whip. You can also use another brand if you have access, or make your own coconut whipped cream and use that instead. My aquafaba based whipped topping would likely also work.