Oreo Peanut Butter Pie

This Oreo 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.

A slice of peanut butter sits on a plate. There's a bowl of peanut butter behind it and another slice on a plate.

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 Oreo peanut butter pie is a favorite to serve during the holidays or family gatherings. it gets lots of rave reviews!

What You Need

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.

Here are the ingredients you’ll need for this recipe:

  • 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 an 8-ounce container of vegan cream cheese. I oftentimes use Tofuttis, 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
  • Vanilla extract
  • 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 or chopped nuts.

How to Make Oreo Peanut Butter Pie

  1. Make the crust or use a store-bought crust.
  2. Make the peanut butter filling, by mixing vegan cream cheese, peanut butter, sugar, and vanilla in a mixing bowl until somewhat fluffy.
  3. Prepare the coconut milk by spooning out the thick, fat part of the coconut milk. Reserve the runny part for the chocolate topping.
  4. Whip the coconut milk on high speed for several minutes until stiff peaks form.
  5. Fold the whipped coconut milk into the peanut butter mixture and stir it all together.
  6. Spoon the peanut butter filling into the cookie crust and place in the refrigerator until set, about an hour.
  7. Make the chocolate topping by melting chocolate chips with 4 to 5 tablespoons of the reserved thin, runny coconut milk (from the bottom of the can). If there wasn’t much of the thin coconut milk, add a tablespoon or two of plant-based milk.
  8. Spread the chocolate topping over the chilled peanut butter filling. Top with chopped peanuts and/or chopped cookies.

Serving Suggestions

Drizzle or sprinkle any of the following on top of this pie:

Storage Tips

Store this pie in the fridge, properly covered, for up to 5 days.

Reader Reviews

I found this recipe…easy and SO delicious! Even my non-vegan family liked it!! 

Janet

OUTSTANDING!

Jay

More Oreo Desserts

If you love this vegan Oreo peanut butter pie, be sure to try these:

A slice of Oreo peanut butter pie sits on a plate with another slice and a bowl of peanut butter behind it.

We hope you love this recipe for vegan Oreo peanut butter pie as much as we do!

A slice of peanut butter pie sits on a plate. there's a bowl of peanut butter behind it along with another slice of pie on a plate.

Oreo Chocolate Peanut Butter Pie

Pull out the stops with this vegan Oreo peanut butter pie. It's a fluffy pie with a peanut butter filling served in an Oreo crust. It's loaded with classic chocolate and peanut butter flavors creating an unforgettable pie
5 from 4 votes
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 417kcal
Author: Marly

Ingredients

  • 2 cups Oreo pie crust
  • 8 oz vegan cream cheese softened*
  • ¾ cup creamy peanut butter
  • ½ cup granulated sugar
  • 2 teaspoons vanilla
  • 1 13.5 oz can full-fatcoconut milk refrigerated overnight
  • 1 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 filling, combine the vegan cream cheese, peanut butter, sugar and vanilla in a medium bowl. Use your mixer to beat these ingredients together until somewhat fluffy. Set aside the bowl.
  • Remove the coconut milk from the fridge. Open the can and spoon out the thick, fat part of the coconut milk. Reserve the runny part for the chocolate topping.
  • Get out your mixer again (don't even worry about cleaning the beaters) and whip the coconut milk on high for several minutes until stiff peaks form. Fold the whipped coconut milk into the peanut butter mixture and stir them all together.
  • Spoon the peanut butter filling into the cookie crust and place in the refrigerator until set, about an hour.
  • Make the chocolate topping by combining chocolate chips with 4 to 5 tablespoons of the reserved 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 about 30 seconds. Top it with a plate and let it sit in the microwave for a minute. Then use oven mits to remove it from the microwave and stir until blended. Repeat this step if the chocolate is not thoroughly melted. Set aside to cool slightly.
  • Spread the chocolate topping over the chilled peanut butter filling. Top with chopped peanuts and/or chopped Oreo cookies.
  • Cover and store in the fridge before serving.
  • Store the pie in the fridge for up to 5 days.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)

Notes

Gluten-Free: Make this pie gluten-free by serving it in a gluten-free pie crust.
Coconut Milk: The amount of thick cream in a can of coconut milk is highly variable. Be sure to buy full fat coconut milk with at least 12 grams of fat in the can. 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.
Nutrition Facts
Oreo 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, you’ll love this Chocolate Peanut Butter Cookie Cups by Healthy Happy Life or this No-Bake Chocolate Peanut Butter Cup Bars by Detoxinista.

This post was originally published in 2011 and was updated to include new photos, new text, and an updated recipe in 2020.

32 Responses to Oreo Peanut Butter Pie

  1. Avatar thumbnail image for MarlyLiz@carpeseason.com Reply

    yum. I can’t get enough chocolate and peanut butter either. and I love the coconut milk addition. I’ll have to give this a try this weekend!

  2. Avatar thumbnail image for MarlyBev Weidner Reply

    I. Can’t. Move.

  3. Avatar thumbnail image for MarlyGeorgia Pellegrini Reply

    This looks so heavenly. There’s something about the combination of chocolate and peanut butter that I’ll never tire of.

  4. Avatar thumbnail image for MarlyJenn Reply

    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.

    • Avatar thumbnail image for MarlyMichi

      Oreos are not made with lard. Where do you get your information from?

    • Avatar thumbnail image for MarlyMelissa

      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.

    • Avatar thumbnail image for MarlyMelissa

      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.

    • Avatar thumbnail image for MarlyMarly

      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!

    • Avatar thumbnail image for MarlyStacey

      Oreos are 100% Vegan. Read the ingredients..

  5. Avatar thumbnail image for MarlyMackenzie@The Caramel Cookie Reply

    I loooooove pb! This sounds like a wonderful recipe!

  6. Avatar thumbnail image for MarlyBBakeca Milano Reply

    It looks deliciouse! Can’t wait to try it myself…thanks for sharing..

  7. Avatar thumbnail image for MarlyJennifer Reply

    Marly — YUM! Chocolate + peanut butter = LOVE!

    • Avatar thumbnail image for MarlyMarly

      So true!

  8. Avatar thumbnail image for MarlyNic Reply

    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.

  9. Avatar thumbnail image for MarlyNoelle (@singerinkitchen) Reply

    Wow this looks delicious! Great recipe!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Noelle!

  10. Avatar thumbnail image for MarlyAmber Shea @Almost Vegan Reply

    Oh Marly, this looks to-die-for! Can’t go wrong with chocolate and PB.

  11. Avatar thumbnail image for MarlyRebecca Reply

    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!!!

    • Avatar thumbnail image for MarlyMarly

      I’m so glad the recipe worked for you. I love it too. Probably too much!

    • Avatar thumbnail image for MarlyBritt

      But isn’t the margarine made from soybeans and the cream cheese, too? Looking for a non-soy alternative for both.

  12. Avatar thumbnail image for MarlySewing (And Food) From the Heart Reply

    Oh my gosh…That looks to die for!!!!!! I want to make it now! And eat it all! lol

  13. Avatar thumbnail image for MarlyMelinda Reply

    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!

    • Avatar thumbnail image for MarlyMarly

      I hope you like it! We love this recipe. There’s nothing like light and fluffy peanut butter!!

  14. Avatar thumbnail image for MarlyMelinda Reply

    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?

    • Avatar thumbnail image for MarlyMarly

      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.

  15. Avatar thumbnail image for MarlyMia Reply

    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?

    • Avatar thumbnail image for MarlyMarly

      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!

  16. Avatar thumbnail image for MarlyJanet K. Reply

    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!!

    • Avatar thumbnail image for MarlyMarly

      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! 🙂

  17. Avatar thumbnail image for MarlyMichelle Reply

    Delicious

  18. Avatar thumbnail image for MarlyJAYBEEZ Reply

    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

    • Avatar thumbnail image for MarlyMarly

      Thanks, Jaybeez! So glad you liked it!

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