Vegan Peanut Butter Pie
This vegan peanut butter pie combines 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!
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.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- 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 chopped vegan 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:
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
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
(The products above contain sponsored links to products we use and recommend)
Notes
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.
This post was originally published in 2011 and was updated to include new photos, new text, and an updated recipe in 2022.
Hi 🙂 This recipe looks amazing!
I’ll be making it this weekend. But can I use chilled canned coconut cream instead of coconut milk?
I think coconut cream works perfectly. Thanks, Brittany!
Great recipe!! Even though I bought and used the wrong coconut oil, it actually still set pretty well. I used coconut oil instead of the whatever oil came off the coconut milk and that did set better, and I mixed peanut butter in it. OUTSTANDING
Thanks, Jaybeez! So glad you liked it!
Delicious
OMGosh, this was my first attempt at a vegan dessert recipe and my first experience with coconut milk—all I can say is that it was a success! My husband & I recently transitioned into a vegan diet, and for his birthday, I would always make a peanut butter pie. I wondered what I would be able to make for him this year, and then I found this recipe! Easy and SO delicious! Even my non-vegan family liked it!! Also, thanks for the tip about putting the coconut milk in the fridge the night before—made it easy to separate the cream from the liquid. Thanks again for a great recipe!!
Hi Janet! I’m so glad you liked this recipe! It’s one of my favorites too. I mean, fluffy peanut butter pie with chocolate! Gah, it’s so good! Let me know if you have other recipes you’d like to see veganized! 🙂
Any chance I could make this if I haven’t refrigerated the coconut milk overnight? I’d love to make this tonight, but I don’t have the ingredients on hand yet. Could I freeze the coconut milk for an hour or so instead, or would that ruin it?
Hi Mia. I keep my coconut milk stored in the fridge for this very reason — so I can make a recipe like this one on the spur of the moment. That said, if you want to make this recipe tonight, your idea of putting the can in the freezer for an hour or so should work. Your main goal is to get the creamy, fatty part of the coconut milk to firm up. That way when you open the can, you can easily pour out the more liquid part of the coconut milk. I reserve that stuff for a smoothie. It’s good and nutritious!
Alright, so i’m making this right now and i’m using a 9 inch spring form pan, but i just put the filling in and it looks very thin compared to yours! i’d say it’s less than an inch thick. I didn’t get much coconut whip out of my can.. after refrigerating it was mostly liquid still. Maybe that’s why my filling isn’t thick? I feel like I should have doubled the filling ingredients to get mine as thick as yours. Any thoughts?
Hi Melinda. Canned coconut milk can be so highly variable. Sometimes you’ll get a can that has a lot of that coconut fat in it and others not so much. You might want to try either adding a second can of coconut milk (using only the fat from the refrigerated can…I keep most of my canned coconut milk in the fridge so it’s always ready to make whipped topping), or another thing that helps is buying canned coconut cream from either Trader Joe’s or Sprouts. I find those cans have a LOT of thick, heavy cream in them which makes them perfect for whipping.
Going to make this over Memorial Day weekend. This looks like a perfect vegan version of the peanut butter pie my mom used to make! So excited!
I hope you like it! We love this recipe. There’s nothing like light and fluffy peanut butter!!
Oh my gosh…That looks to die for!!!!!! I want to make it now! And eat it all! lol
Marly, I spent 3 hours saturday trying to find a vegan chocolate peanut butter pie without soy. You are my hero! I made this for my Bible Study tonight and just did a taste test-it is incredible!!!
I’m so glad the recipe worked for you. I love it too. Probably too much!
But isn’t the margarine made from soybeans and the cream cheese, too? Looking for a non-soy alternative for both.