Vegan Peanut Butter Pie

A pie that's this delicious, rich, and creamy shouldn't be this easy to make, but it is. Even better, it's made with no dairy and no store-bought vegan cream cheese, but no one will be able to tell the difference, even omnivore friends and family members.

This peanut butter pie is a little different from most, because it doesn't have the cheesecake-like tang you get from cream cheese; just rich peanut butter flavor. If you do want a bit of tangy flavor, however, you can always add a splash of lemon juice into the filling.

Ingredient Notes & Substitutions

What brand of cookies is best for this recipe? Where can I find coconut whipping cream? If you have any ingredient-related questions, check this section first. You can also leave a comment if you can't find the answer here, and I'll reply as soon as I can!

chocolate sandwich cookies: While Oreos are usually the go-to chocolate cream cookie, some vegans eat them and others don't (it's unclear whether the sugar used in Oreos is vegan or processed with animal bone char). I've tested this recipe with both Oreos and Back to Nature brand cookies, and both work, but there are differences. Back to Nature cookies are both larger and contain more cream than Oreos, so I recommend going by weight rather than counting cookies. While you can blend Oreos right out of the box, you may want to remove the cream from about 1/4 of your Back to Nature cookies to ensure the right ratio of cream to cookies. To make this recipe gluten-free, choose a gluten-free cookie for your crust.

vegan butter: You can use any type of vegan butter here, including store-bought spreads and sticks or my homemade vegan butter. Because cookie brands are different, the amount of vegan butter you need will vary. I used 2 1/2 tablespoons of vegan butter with Back to Nature cookies and 4 tablespoons with Oreos.

coconut whipping cream: I used Nature's Charm coconut whipping cream for this recipe, but most vegan whipping creams should work equally well. If you're using a frozen whipped topping or other pre-made whipped cream with additional sugar, reduce the maple syrup in the filling to 1/3 cup. You'll want to use about 3/4 of a 10-oz. whipped cream package for the filling and another 3/4 for the topping (1.5 10-oz packages total).

maple syrup: I created this recipe with maple syrup because its flavor pairs well with peanut butter. If you want to substitute, I'd recommend using 1/3 cup of agave instead. I've also tested this recipe with powdered sugar, and while it works, maple syrup delivers a richer flavor.

silken tofu: This helps to create a creamy, light texture for the peanut butter filling.

cashews: Make sure your cashews are raw and unsalted. They'll blend up into a creamy filling that adds to the filling's texture without interfering with the flavor.

vanilla extract: I always recommend using real vanilla extract, which has more complex flavors than an artificial substitute.

salt: This helps bring out all the flavors of the pie filling. I used sea salt, but pink salt or table salt work equally well.

creamy peanut butter: Peanut butter is the star of the filling, and I recommend using a natural peanut butter brand that's made with just salt and peanuts, like Santa Cruz or Trader Joe's.

oat flour: This helps to thicken the filling so it's easier to slice. You can find oat flour in most natural grocery stores or online. You can also pulse some rolled oats in your blender into a fine powder to make your own oat flour.

vegan peanut butter cups: You can use any brand you like (like Justin's, Unreal, or Reese's Plant-Based), but for the best results, I recommend making my homemade peanut butter cups.

Topping Suggestions

This light and creamy peanut butter pie pairs perfectly with a layer of vegan whipped cream and a sprinkle of chopped vegan peanut butter cups. But you can switch it up by adding other toppings, like:

• chopped roasted peanuts
• drizzled melted peanut butter
• shaved vegan chocolate
• chocolate syrup (make your own by whisking together 1/4 cup of agave and 3 tablespoons of high-quality cocoa powder)
• vegan chocolate chips
• vegan peanut butter chips

Serving & Storage

To make this pie easier to slice, I recommend freezing it for 1 hour before serving (don't freeze it too much longer, or it will become solid!) Use a large kitchen knife to slice, and wash your knife with warm water and dry it between each slice. Make sure you cut through all the way to the bottom of the pie. You may also want to release the pie crust by sliding a thin butter knife underneath the crust.

Since topping the pie with peanut butter cups can make it more difficult to slice, you may want to add the peanut butter cups after slicing.

Cover the pie with plastic wrap or place slices into an airtight container, then refrigerate for up to 5 days. Pie slices also freeze well for up to 2 months in a freezer-safe container. Defrost overnight in the refrigerator.

More Easy Vegan Dessert Recipes

Delicious vegan desserts don't have to be difficult! These recipes are guaranteed showstoppers, perfect for special gatherings and everyday treats. If you're looking for holiday desserts, you can also check out my complete collection of vegan Thanksgiving dessert recipes.

• Pumpkin cheesecake
• Key lime pie
• Apple crisp
• Peach cobbler
• Vanilla pudding
• Chocolate fudge