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This Vegan Peanut Butter Pie is decadent and dreamy, yet only requires 10 simple ingredients! It’s the definition of the perfect vegan dessert. Nut-free option, Gluten-free option.
This Vegan Peanut Butter Pie has an oreo crust that’s topped with a layer of smooth chocolate and a velvety peanut butter filling that’s reminiscent of a thick pudding. Like most peanut butter pies, it’s a little messy to eat, but that’s all part of the fun, no? This vegan dessert is kid and family-friendly, perfect for weekend desserts, birthday parties, potlucks, and more! Just make sure you have room in the fridge to store it in until serving.
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A Dreamy, Chocolate PB Pie
This Vegan Peanut Butter Cup Pie is a winner. It’s no secret I’m a huge fan of chocolate and peanut butter over here. I’ve got PB Chocolate Chip Pancakes, Chocolate Stuffed Peanut Butter Cookies, PB Chocolate Cookies, and Vegan Peanut Butter Brownies on the blog, so making a no-bake vegan peanut butter pie with a buttery oreo crust seemed like the most logical thing to do next, right?
I sure hope you agree with me, because this vegan dessert is not one to miss.
What You Need for Vegan Peanut Butter Pie
Not only is this peanut butter pie my ideal dessert, it’s also made with only 10 EASY vegan ingredients! Here’s what you’ll need:
- Peanut Butter: it’s creamy, it’s drippy, and it’s a great source of fat and protein. What’s not to love? We’ll use this nutty spread to flavor our whipped peanut butter pie filling.
- Chocolate: we’re getting our chocolate fix in the form of Chocolate Chips AND Chopped Oreo Cookies because more chocolate is always better in my book. The Oreo Cookies are blitzed into an easy oreo pie crust, while we’ll add some melted chocolate chips both under and over the PB filling for some next-level dreaminess.
- Maple Syrup: for some unrefined, caramel-y sweetness
- Silken Tofu: adds volume and texture to our vegan pie filling. If the thought of adding tofu to your vegan dessert scares you, I promise you can’t taste it!
- Lemon Juice: adds a subtle tang and helps our dairy-free dessert get more depth of flavor, and
- Vanilla Extract: helps to add a final touch of sweetness to round out the dish!
How to Make Vegan Peanut Butter Pie with an Oreo Crust
- Pulse the Oreo cookies in the food processor with a S-blade attached, then add in the coconut oil. Process until a dough ball forms. Press the crust into a tart dish, then bake.
- Melt the chocolate chips in the microwave or a double broiler, then pour most of the chocolate over the Oreo cookie crust and spread evenly using a spatula. Freeze for 10 minutes to set while you prepare the vegan chocolate peanut butter pie filling.
- Blend the tofu, peanut butter, coconut oil, maple syrup, vanilla, lemon juice, and salt in the food processor for at least 60 seconds, or until smooth and whipped in texture. Pour over the chilled pie base and spread until even and smooth.
- Dollop 1 teaspoon-sized drops of the remaining chocolate mixture on top of the pie filling. Swirl the chocolate and peanut butter filling together.
Caitlin’s Cooking Tips
- Use weighted measurements when possible. I strive to include weighted measurements for the most accurate baking. Using the gram measurements, particularly with the filling will ensure that your vegan peanut butter pie filling is the correct consistency and firms up properly.
- Avoid over pulsing the crust. It is important to combine the vegan butter and oreos well enough that they stick together, but it can be overdone. Process until a ball forms, but the mixture is still crumbly.
- Use refined coconut oil: extra virgin coconut oil has a rich coconut flavor, so it’s best to use refined coconut oil (which is flavorless!) to highlight the rich peanut butter flavor in this recipe.
This vegan chocolate peanut butter pie is delicious on its own, but no one will complain if you serve it with a dollop of coconut cream, additional crushed Oreo cookies or a scoop of dairy-free ice cream. A healthy dose of indulgence is encouraged!
And if you’re looking for more vegan pies and tarts, you’ll also love this No-Bake Chocolate Raspberry Tart, No-Bake Chocolate Peppermint Pie, No-Bake Chocolate Tart and this No-Bake Coconut Mango Tart.
How to Store Vegan Peanut Butter Cup Pie
Leftover pie can be kept in the fridge for up to 5 days, or in the freezer for up to 2 months. If freezing, make sure to cover tightly to prevent freezer burn or texture deterioration.
If serving from frozen, place the pie in the fridge for 1-2 hours to thaw enough to slice.
- Oreo options: If you do not have access to name brand Oreos, no problem. Any Oreo-style cookie will work, including the Trader Joe’s chocolate sandwich cookie.
- Vegan butter substitution: Replace the vegan butter with equal parts refined coconut oil and 1/4 teaspoon of kosher salt.
- Peanut butter substitutions: Try almond butter or cashew butter or for a nut-free option, use sunbutter. No matter which nut or seed butter you go with, make sure it is drippy or your PB filling may be less creamy.
- Refined sugar-free crust option: Blitz 3 3/4 cups puffed rice cereal, 3 tablespoons cocoa powder, 4 1/2 tablespoons maple syrup, and 1/4 cup + 2 tablespoons peanut butter together in a food processor. Transfer to the tart pan and press until a crust forms.
Oreos are accidentally vegan, meaning they do not contain any animal byproducts, but are not marketed as a vegan-friendly food. Some people do not feel comfortable eating oreos due to possible cross contamination, but if that is the case, I’ve included instructions for an oreo-free pie crust.
The silken tofu cannot be replaced with a firmer tofu because this would change the texture of the peanut butter pie filling and make the tofu flavor much more pronounced. If you need a no-bake dessert without tofu, try my No-Bake Chocolate Almond Butter Bars.
If the refrigerator is not setting your pie to your liking, stick it in the freezer for a few hours. This will firm it up considerably.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
The Best Vegan Peanut Butter Cup Pie
For the Chocolate Crust*:
- 25 oreo cookies roughly chopped
- 1/4 cup refined coconut oil melted
For the Filling:
For the Chocolate Swirl:
- 2/3 cup dairy-free chocolate chips
- 1 teaspoon coconut oil optional; for a smoother sauce
- Prep: Preheat the oven to 350F and generously grease an 8" tart or pie pan with non-stick cooking spray; set aside. Make sure you have enough room in your fridge or freezer to be able to store the pie on a level surface.
- Crust: Add the Oreo cookies to a food processor with a S-blade attached. Pulse a few times to get a crumbly texture, then add in the melted coconut oil. Process for 45 to 60 seconds, scraping the sides as necessary. A uniform ball of dough that is slightly crumbly should form. Press the dough into the tart dish – I like to use a flat-bottomed glass to really pack it in. Bake for 10 to 12 minutes, then set aside to let cool.
- Chocolate Layer: Melt the chocolate using either the microwave or a double boiler (see notes). Use a spatula to spread most of the chocolate layer across the bottom of the pie dish, saving 2 to 3 tablespoons for decoration in step 5.
- Peanut Butter Filling: In the meantime, add the tofu, peanut butter, coconut oil, maple syrup, vanilla, lemon juice, and salt to the food processor and process for at least 60 seconds, until the mixture is thoroughly whipped and smooth. Pour this mixture over the pie base and use a spatula to smooth out the top.
- Chocolate Drizzle: Drizzle the remaining melted chocolate over the pie.
- Set & Serve: Place the pie in the fridge overnight until set, or for at least 8 hours. You can also place the pie in the freezer for at least 4 hours and thaw before serving. Once set, serve as desired; leftovers will keep in the fridge for up to 5 days, or in the freezer for up to 2 months.
- Crust Substitutions: replace the vegan butter with equal parts refined coconut oil and 1/4 teaspoon kosher salt.
- Melting Chocolate in the Microwave: Chop the chocolate roughly into small chunks and place in a microwave-safe bowl. Microwave for 60 seconds, then use a clean and dry spatula to stir well; continue to microwave the chocolate in 20 second intervals, pausing to stir well. Once the chocolate is 80% melted, remove from the microwave and stir with the spatula until completely melted.
- Melting Chocolate with a Double-Boiler: Fill a sauce pan with 1-2″ of water, then place a glass bowl over the top. Bring the water to a boil over high-heat, then reduce to medium-low heat. Chop the chocolate roughly into small chunks and place in the glass bowl. Allow the heat from the bowl to melt the chocolate, using a clean and dry spatula to stir well. Continue warming the chocolate until it is 80% melted, then carefully remove the bowl from the pot. Stir with the spatula until completely melted.
- Crust Variation: for a refined sugar-free crust, blitz 3 3/4 cups cereal, 3 tbsp cocoa powder, 4 1/2 tbsp maple syrup, and 1/4 cup + 2 tbsp peanut butter together in a food processor. Press into the pie base and proceed with the recipe as written.
- Peanut Butter: if your peanut butter is unsalted, use 1/2 teaspoon of salt in the PB filling instead of 1/4 teaspoon.