VEGAN CHOCOLATE PEANUT BUTTER PIE (NO-BAKE)

No-Bake Vegan Chocolate Peanut Butter Pie with Oreo cookie crust! It has a creamy peanut butter filling made with coconut cream and chocolate ganache on top. It’s a simple, rich, and delicious dessert made with 9 ingredients.

Slice Of Vegan Chocolate Peanut Butter Pie

THIS CHOCOLATE PEANUT BUTTER PIE IS

  • vegan
  • dairy-free
  • egg-free
  • super creamy
  • silky
  • rich
  • chocolaty
  • peanut buttery
  • simple
  • no-bake
  • so delicious
  • with Oreo cookie crust
  • made with 9 ingredients
  • irresistible
  • perfect no-bake dessert

Headshot Of No-Bake Peanut Butter Pie

WHAT YOU NEED TO MAKE NO BAKE CHOCOLATE PEANUT BUTTER PIE

You need the following ingredients to make this Chocolate Peanut Butter Pie (the exact measurements are in the recipe card below):

  • Oreo cookies – blend the cookies in a food processor or high-speed blender until they are finely ground. Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin. For a gluten-free version, use any vegan gluten-free cookies, but you may need to adjust the amount of melted butter. You can add about a tablespoon of cocoa powder to make them darker like Oreos.
  • Vegan butter – you can also use coconut oil or vegan margarine, but you may need to add less because margarine has more moisture.
  • Smooth peanut butter – Gives the perfect flavor and texture to the pie. Use quality natural peanut butter or make your own.
  • Vegan sour cream – Makes the pie super creamy and silky. You can substitute for additional coconut cream, but the pie will have a firmer texture.
  • Coconut cream – Gives creamy texture. Use a can of full-fat coconut milk, refrigerate it overnight, and then open and scoop out the cream that has separated from the liquid and risen to the top.
  • Powdered sugar – used as a sweetener in the peanut butter filling.
  • Sea salt – balances the sweetness.
  • Dark chocolate – Melt the chocolate and mix it with almond milk to make the ganache. Use a high-quality vegan dark chocolate bar that has around 55-60%.
  • Unsweetened almond milk – Make sure it has room temperature. You can use any plant-based milk of your choice, such as soy, oat, cashew, or coconut milk.

Equipment you need:

  • Food processor or high-speed blender – to blend the cookies.
  • 7-inch pie pan (non-stick) – 18×3,5 cm. If you are not using a non-stick pan, spray or grease it with oil.
  • 2 medium-size bowls – one for Oreo crust, one for the peanut butter filling
  • Hand mixer
  • Silicon spatula
  • Glass bowl + small pot – for the chocolate ganache

Ingredients For Vegan No-Bake Pie

HOW TO MAKE NO BAKE VEGAN CHOCOLATE PEANUT BUTTER PIE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this chocolate peanut butter pie is easy and comes with 4 following steps:

1. Step: Make the Oreo crust

In a food processor or blender, crush the Oreos until they are finely ground, and mix them with melted vegan butter in a bowl until properly mixed. Add the mixture to the 7’’ pie pan (18×3,5cm) – if you are not using a non-stick pan, spray or grease it with oil. Press the cookies into the pan, working up the sides a little bit, use the bottom of measuring cup or a tablespoon to pack it tightly. Place it in the fridge while making the filling.

Oreo Cookie Crust

2. Step: Make peanut butter filling

To a medium-size bowl, add peanut butter and vegan sour cream, and mix with a hand mixer until creamy and smooth. Then add coconut cream, powdered sugar, and a pinch of salt, mix on low speed until completely combined.

Pour the filling over the chilled Oreo crust, smooth it on top, and place it in the fridge for about 1 hour to set.

No Bake Pie Recipe Steps

3. Step: Make the chocolate ganache

Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk (use spatula or spoon, don’t use a whisk because it would create bubbles). Stir until combined into a smooth ganache.

Pour the ganache over chilled peanut butter pie and smooth it out evenly.

4. Step: Let it chill in the fridge

Place the pie in the fridge and chill at least for 5 hours or overnight. Once chilled, top with chopped peanuts.

Before serving, I recommend placing the pie in the freezer for about 30 minutes (it will be easier to cut and get out of the pan).

Enjoy!

Peanut Butter Pie In A Pan

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHOCOLATE PEANUT BUTTER PIE?

Store the pie covered (or cut in an airtight container) in the fridge.

HOW LONG DOES CHOCOLATE PEANUT BUTTER LAST?

The pie will last up to a week in the fridge.

CAN YOU FREEZE VEGAN CHOCOLATE PEANUT BUTTER PIE?

Yes, you can freeze the peanut butter pie for up to 2 months – store it in an airtight container. To unfreeze it, let it thaw overnight in the fridge. Or serve it straight from the freezer.

Slice Of Peanut Butter Pie

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery

Slice Of Peanut Butter Pie

VEGAN CHOCOLATE PEANUT BUTTER PIE (NO-BAKE)

Plantiful Bakery
No-Bake Vegan Chocolate Peanut Butter Pie with Oreo cookie crust! It has a creamy peanut butter filling made with coconut cream and chocolate ganache on top. It’s a simple, rich, and delicious dessert made with 9 ingredients.
Prep Time: 20 mins
Chilling Time: 6 hrs
Total Time: 6 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 6 - 8 servings
Calories Per Serving: 492 kcal

Ingredients
  

Crust:

  • 16 Oreo cookies (180g/6,3oz)
  • 2 tbsp (28g) vegan butter, melted (75-80% fat)

Peanut Butter Filling:

  • ½ cup (120g) smooth peanut butter
  • cup (82g) vegan sour cream*
  • ½ cup (112g) coconut cream**
  • cup (65g) powdered sugar
  • pinch of sea salt

Chocolate Ganache:

  • 80 g (2,8oz) dark chocolate bar, finely chopped (55-60%, vegan, high quality)
  • cup (80ml) unsweetened almond milk, room temperature (use any plant-based milk)

Instructions

  • In a food processor or blender, crush the Oreos until they are finely ground, and mix them with melted vegan butter in a bowl until properly mixed. Add the mixture to the 7’’ pie pan (18x3,5cm) - if you are not using a non-stick pan, spray or grease it with oil. Press the cookies into the pan, working up the sides a little bit, use the bottom of a measuring cup or tablespoon to pack it tightly. Place it in the fridge while making the filling.
  • To a medium-size bowl, add peanut butter and vegan sour cream, and mix with a hand mixer until creamy and smooth. Then add coconut cream, powdered sugar, and a pinch of salt, mix on low speed until completely combined. Pour the filling over the chilled Oreo crust, smooth it on top, and place it in the fridge for about 1 hour to set.
  • Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk***. Stir until combined into a smooth ganache. Pour the ganache over chilled peanut butter pie and smooth it out evenly.
  • Place the pie in the fridge and chill at least for 5 hours or overnight. Once chilled, top with chopped peanuts.
  • Before serving, I recommend placing the pie in the freezer for about 30 minutes (it will be easier to get it out of the pan).
  • Enjoy!

Notes

* Vegan sour cream: You can substitute for additional coconut cream, but the pie will have a firmer texture.
** Coconut cream: Use a can of full-fat coconut milk, refrigerate it overnight, and then open and scoop out the cream that has separated from the liquid and risen to the top.
*** Chocolate ganache: Use a spatula or spoon to mix the ganache. Don’t use a whisk because it would create bubbles.
Gluten-Free Option: Use any vegan gluten-free cookies for the crust, but you may need to adjust the amount of melted butter. Add about a tablespoon of cocoa powder to the crust mixture if the cookies are light in color.
Please read my blog post above for tips and helpful information.

Storage:

Store the pie covered in the fridge for up to a week. You can also freeze it for up to 2 months (store in an airtight container).
Keyword almond milk, chocolate, coconut cream, no-bake, oreo, peanut butter, peanuts, powdered sugar, sour cream, vegan butter

Nutrition Facts

Serving: 1 slice / Calories: 492kcal / Total Fat: 32,8g / Saturated Fat: 2,3g / Cholesterol: 0mg / Total Carbohydrate: 44,1g / Fiber: 3,8g / Sugar: 28,2g / Protein: 7,6g / Sodium: 167mg / Potassium: 203mg / Iron: 1,2mg

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