Vegan Peanut Butter Pie

by Steph Sunshine at StephSunshine.com

Yield 8 servings

Prep Time 25 minutes

Cook Time a minute

Total Time 5 hours

Ingredients

Cookie Crust

  • 7.75 oz. vegan chocolate sandwich cookies (19 Back to Nature cookies or 24 Oreos)*
  • 2 to 4 tablespoons vegan butter, melted*

Peanut Butter Filling

  • 13.5 oz. coconut whipping cream, chilled (I used Nature's Charm)
  • 1/2 cup maple syrup
  • 4 oz. silken tofu (1/4 of a 16 oz. package)
  • 1/2 cup raw, unsalted cashews, soaked and drained
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/4 cups creamy, unsweetened peanut butter
  • 1/4 cup oat flour

For Topping

  • vegan whipped cream (from the filling's coconut whipping cream)
  • vegan peanut butter cups, chopped

Instructions

  1. Place your cashews in hot water and soak for 10 minutes, then drain and set aside. Meanwhile, grease a 9-inch pie pan and set aside.
  2. Add your chocolate sandwich cookies to a blender or food processor and pulse until you have fine crumbs.
  3. Transfer your cookie crumbs to a small mixing bowl, then add vegan butter 1 tablespoon at a time and mix. Add only as much vegan butter as you need to just moisten the cookies without saturating them.
  4. Press your mixture into the bottom and up the sides of a 9-inch pie pan, then place the pan in the refrigerator to chill.
  5. Scrape the entire can of coconut whipping cream into the bowl of a stand mixer or a large mixing bowl, then whip the cream with your stand mixer or a handheld electric mixer.* Scoop out half of the whipped cream and place it in a small bowl in the refrigerator to use for the topping.
  6. Add maple syrup, silken tofu, soaked cashews, vanilla extract, and salt to a blender jar and blend until the mixture is completely smooth.
  7. Add your blended mixture to the whipped cream, then add your creamy peanut butter and oat flour. Mix everything together with your stand mixer's paddle attachment or your handheld mixer.
  8. Spread the pie filling into your prepared crust, then refrigerate the pie for 4 hours or overnight. For easier slicing, you may want to freeze the pie for up to 1 hour before serving.
  9. When ready to serve, spread your reserved whipped cream on top of the pie, then sprinkle with 3 to 4 chopped peanut butter cups.

Notes & Hints

If you're using Back to Nature cookies or another brand that has more cream than Oreos, remove the cream from 1/4 of the cookies for best results.

Use only as much vegan butter as needed to moisten the cookies without creating an oily crust; I used 2 1/2 tablespoons with Back to Nature cookies and 4 tablespoons with Oreos.

Chill your coconut whipping cream for at least 24 hours (preferably 2 to 3 days) before using it.

If you don't have a stand mixer or would like to use pre-whipped store-bought whipped cream, see the "Ingredient Notes & Substitutions" section of the blog post for instructions.

Nutrition information includes whipped cream topping and 3 peanut butter cups.

StephSunshine