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
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


  • 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


  • 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'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 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.


* 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


Calories: 417kcal | Carbohydrates: 42g | Protein: 7g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 310mg | Potassium: 161mg | Fiber: 3g | Sugar: 30g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 3mg