Vegan Fluffy Chocolate Peanut Butter Pie

This Vegan Fluffy Chocolate Peanut Butter Pie combines two of my favorite flavors, chocolate and peanut butter. Few things in life are as steadfast and loyal as peanut butter. I loved it as a child and I still go nuts (pardon the pun) for the stuff today! If you like chocolate and peanut butter as much as I do, take a look at this Vegan Chocolate Peanut Butter Sandwich Cookies or this Easy Vegan Chocolate Peanut Butter Pie.

This vegan fluffy chocolate peanut butter pie is full of whipped coconut cream, peanut butter goodness! It tastes lite and decadent in every bite!

The only thing I like better than peanut butter is combining it with chocolate. Well, that and I like my family too. But in a competition with chocolate and peanut butter? It’s hard to tell.

No! I’m just kidding. Really! My family would win, for sure. Hi honey! 🙂

The first time I attempted veganizing this recipe the result was what my daughter would call an “epic fail.” I don’t get the grammar in that statement, but I understand the intent. It was chocolate, peanut butter, and sugar so it tasted fine…it just didn’t look so great.

That’s so superficial!! We shouldn’t be judging a book by it’s cover. That said, it’s nice when a pie doesn’t look like a big, blobby mess.

Bill Watterson once said, “If you can’t control your peanut butter, you can’t expect to control your life.” I never thought peanut butter could be so zen. So if you’re looking for your controlled peanut butter nirvana, you’ve come to the right place. Chocolate, peanut butter, and Oreos. I think that’s my new mantra for the day!

Why You’ll Love Vegan Fluffy Chocolate Peanut Butter Pie

This recipe is lite, but yet decadent. I think it’s the vegan coconut cream filling in the middle, combined with the peanut butter that gives it the feeling of tasting lite. In reality, the chocolate crust and the chocolate glaze over the top makes this recipe so luscious!

This is a perfect dessert to serve at a family gathering or party with friends. First, it’s easy to make. Second, you can make it the day before and refrigerate it. Third, you’ll impress your people with some of the best of vegan deliciousness!

How and Why to Mix This Recipe Up a Little

OK, vegan fluffy chocolate peanut butter pie, we gonna mess you up! It’s about to hit the fan! Because what’s a recipe if you can’t play around with it; bend it to your will. Here are some ideas for how I would improvise on this vegan fluffy chocolate peanut butter pie:

  • Use chunky peanut butter in the filling for a bit of a crunch
  • Make a second batch of vegan coconut whipped cream and serve a dollop on each piece
  • Drizzle with melted chocolate chips to prove you CAN gild a lily
  • Try using almond butter if that suits your tastes better
  • You can also melt some peanut butter and drizzle that over the top as well

Whatever way you play around with this recipe, as long as you have chocolate, sugar, and peanut butter, it’s gonna be good as gold!

Vegan Fluffy Chocolate Peanut Butter Pie

We hope you love this recipe for Vegan Fluffy Chocolate Peanut Butter Pie as much as we do! If you decide to make it, be sure to snap a photo and share it using #namelymarly on Instagram. We love seeing your photos!

This vegan chocolate peanut butter pie is full of whipped coconut cream, peanut butter goodness! It tastes lite and decadent in every bite!

Vegan Fluffy Chocolate Peanut Butter Pie

Pull out the stops with this Vegan Fluffy Chocolate Peanut Butter Pie, with classic flavors of chocolate and peanut butter creating an unforgettable pie
5 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: Vegan Fluffy Chocolate Peanut Butter Pie
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 417kcal
Author: Marly

Ingredients

  • 2 cups Oreo Cookies*
  • 4 tablespoons vegan butter
  • 8 oz vegan cream cheese softened*
  • ¾ cup creamy peanut butter
  • ½ cup sugar
  • 2 teaspoons vanilla
  • 1 can coconut milk , refrigerated overnight*
  • 1 cup dairy free chocolate chips

Instructions

  • Heat your oven to 350F.
  • In your food processor place approximately 20 – 25 Oreos and pulse for several seconds until the cookies are finely crushed. Add the vegan butter and pulse until well-combined. Press the cookie crumb crust into the bottom of a 9″ spring form pan (a pie pan will work well here too). Bake the crust for 5 – 7 minutes to set. Remove from oven and cool completely.
  • Meanwhile, combine the vegan cream cheese, peanut butter, sugar and vanilla in a medium bowl. Use your mixer to beat these ingredients together until they’re on the fluffy side. Set aside the bowl, but not the mixer.
  • Next you want to get out that can of coconut milk that’s been sitting in the fridge overnight. The reason you took that step was to help separate the fat part of the milk from the runny stuff at the bottom. So in a separate bowl spoon out the thick, fatty part of the coconut milk, leaving behind the runny stuff at the bottom of the can. (Don’t throw out that runny stuff…we’ll need that for the Chocolate Topping).
  • Get out your mixer again (don’t even worry about cleaning the beaters…it’s all going to be combined in the end) and whip the coconut milk on high for several minutes until you’ve got a nice whipped consistency. The stiffer the peaks the better. Fold your coconut whipped goodness into the peanut butter mixture and stir them all together.*
  • Pour the peanut butter filling on top of the cooled cookie crust and place in the refrigerator until set, about an hour.
  • Next, in a small bowl combine the chocolate chips and 4 – 5 tablespoons of the thin, runny coconut milk at the bottom of the can. If there wasn't much of the thin coconut milk, add a tablespoon or two of plant-based milk. Microwave this for 33 seconds. Carefully remove the bowl from the oven and top with a plate for about a minute, then stir until blended. If it's all melted, great. If not, return it to the microwave for 10 seconds or so. By this point the chocolate should be all melted. Stir it a little more and then let it set to cool for a few minutes so that it's still warm, but not hot. Spread the chocolate topping over the chilled peanut butter filling. Top with chopped peanuts (optional).
  • Cover and store in the fridge before serving.
  • Depending on the size of slices you cut, this pie could serve as many as 16. I happen to like smaller slices like that so I don’t feel so guilty about going back for seconds.

Equipment

Notes

* You can make this crust gluten-free by using the crust in this twisted Pumpkin Pie recipe.
* I used tofutti cream cheese.
*The amount of thick cream in a can of coconut milk is highly variable. Be sure to buy full fat coconut milk. I find that Trader Joe’s or Sprouts Coconut Cream has a lot of fat in their cans and yields a better coconut whipped topping.  You can read my post on How to Make Coconut Whipped Topping for more tips.
Note: You can also use a purchased vegan oreo crust
Nutrition Facts
Vegan Fluffy Chocolate Peanut Butter Pie
Amount Per Serving
Calories 417 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 8g40%
Cholesterol 2mg1%
Sodium 310mg13%
Potassium 161mg5%
Carbohydrates 42g14%
Fiber 3g12%
Sugar 30g33%
Protein 7g14%
Vitamin A 35IU1%
Vitamin C 0.1mg0%
Calcium 42mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Finally, if you love chocolate peanut butter desserts, take a gander at these:

Whatever chocolate peanut butter dish your delighting on, enjoy!

Oh, hey there! We recently updated the photos on this post to reflect the style of photos we’re doing on our more recent posts. Here’s an example of one of the previous photos.
Chocolate Peanut Butter Pie is a vegan and tasty dessert.
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29 Responses to Vegan Fluffy Chocolate Peanut Butter Pie

  1. This looks delicious but Oreo cookies are certainly not vegan. In fact depending on where they are made sometimes they aren’t even vegetarian, they are made with lard.

    • Oreos are definitely vegetarian. They are vegan unless you’re one who avoids all processed sugar. It’s up in the air if the sugar they use is bone char.

      If you’re concerned about that, sub Newman O’s.

    • Actually, my bad. In the US, they are vegan.

      In the UK, they are vegetarian as they contain(ed) whey. Non-US folks should make sure to check the ingredients.

    • I didn’t think about Oreo’s having a different recipe outside the US, but that makes sense. It is the bane of being vegan – we have to read so many food labels!

  2. Now you have made me hungry!
    Two of my favourite dishes, peanut butter and chocolate.
    Think i better go shopping for ingredients coz ill be making these soon!
    Thanks for the heads up.

  3. 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!!!

  4. 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!!

  5. 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.

  6. 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!

  7. 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! 🙂

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