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.

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.

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

Ingredients are laid out on on a table. The labels next to them read, vanilla, vegan cream cheese, coconut milk, sugar, chocolate chips, peanut butter, and brown sugar.

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 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

  1. 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.
  2. 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.
    Ingredients are in the bottom of a mixing bowl, including peanut butter, brown sugar, and coconut fat.
  3. Use your mixer to beat these ingredients together until somewhat fluffy.
    A peanut butter mixture has been whipped with a stand mixer in a mixing bowl.
  4. 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.
    Coconut milk has been whipped using a stand mixer. The beats and the bowl are shown.
  5. Fold about half of the whipped coconut milk into the peanut butter mixture and beat to combine.
    Whipped coconut topping is being added to a peanut butter mixture in a mixing bowl.
  6. Then add the remaining whipped cream and beat again to combine.
    Whipped coconut milk is addied to a stand mixer bowl with a peanut butter mixture.
  7. Spoon the peanut butter filling into the cookie crust and place in the refrigerator until set, approximately 4 hours.
    Whipped peanut butter pie filling is being added to an oreo pie crust.
  8. 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.
  9. 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. 
    Looking down on a bowl full of melted chocolate.
  10. Spread or drizzle the chocolate topping over the chilled peanut butter filling.
    A spoonful of melted chocolate is being poured over a peanut butter pie.
  11. Spread it out into a thin layer on top of the pie.
    A hand holds a spoon, spreading out a chocolate topping on top of a peanut butter pie.
  12. Top with chopped peanuts, chopped Oreo cookies, and/or chopped vegan peanut butter cups.
  13. Cover and store in the fridge before serving.

Serving Suggestions

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

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

★★★★★
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 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!

Looking down on a peanut butter pie with chocolate topping. Once slice is sitting separate from the rest of the pie in the pan.
A slice of peanut butter pie sits on a plate.

Vegan Peanut Butter Pie

Pull out the stops with this vegan peanut butter pie. It's a fluffy pie with a peanut butter filling served in an Oreo crust. It's loaded with the classic chocolate and peanut butter flavors creating an unforgettable pie
5 from 5 votes
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 288kcal

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

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

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.
Calories: 288kcal | Carbohydrates: 27g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 202mg | Potassium: 174mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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.

34 Responses to Vegan Peanut Butter Pie

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

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

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

    Wow this looks delicious! Great recipe!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Noelle!

  3. 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.

  4. Avatar thumbnail image for MarlyJennifer Reply

    Marly — YUM! Chocolate + peanut butter = LOVE!

    • Avatar thumbnail image for MarlyMarly

      So true!

  5. Avatar thumbnail image for MarlyBBakeca Milano Reply

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

  6. Avatar thumbnail image for Marly[email protected] Caramel Cookie Reply

    I loooooove pb! This sounds like a wonderful recipe!

  7. 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..

  8. Avatar thumbnail image for MarlyGeorgia Pellegrini Reply

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

  9. Avatar thumbnail image for MarlyBev Weidner Reply

    I. Can’t. Move.

  10. Avatar thumbnail image for Marly[email protected] 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!

Rate / Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.