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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
Course Dessert
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 288kcal


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



  • 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.


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