A Peanut Butter Lover's Dream
This almost no-bake vegan peanut butter pie is just what you need when you're after a creamy PB treat. The filling sits on a thick Oreo base and it all compliments each other so well. Don't forget to top yours with extra melted peanut butter.
For more pie inspiration, also see my vegan blueberry cream pie which I made recently.
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Ingredients For This Recipe
- Oreos - for the pie base.
- Vegan butter block
- Pinch of salt
- Silken tofu - for the peanut butter filling.
- Smooth peanut butter
- Maple syrup
- Canned coconut milk or cream - makes the dessert creamier.
- Coconut oil
- Lemon juice
- Vanilla extract
- Pinch of salt
- Vegan dark baking chocolate - for drizzling on top of the filling.
How To Make A Vegan Peanut Butter Pie
Step-By-Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1: Grease a round, springform tin with vegan butter.
2: Blitz the Oreo base ingredients.
3: Press the base into the bottom of the prepared tin.
4: Add the peanut butter filling ingredients to a blender and blend again.
5: Bake the base in the oven. Let it cool.
6: Pour the the filling over the base.
7: Melt some vegan chocolate.
8: Drizzle the chocolate over the filling, then place into the fridge to set.
9: Take the peanut butter pie out of the fridge and serve.
Tips For Making Peanut Butter Cup Pies
Don't Omit The Coconut Oil
In order for the peanut butter filling to thicken nicely, it requires a source of that that will help the pie to solidify in the fridge.
The coconut oil plays that role in the recipe and it is absolutely vital that you don't leave it out.
Bake The Base
This will firm it up and ultimately stop it from crumbling at any given moment. It doesn't take long and makes a huge difference.
Why You Will Love This Recipe
- It requires very little baking.
- The texture is super creamy.
- This recipe is easy to make.
- It is full vegan and dairy-free.
Frequently Asked Questions
Yes, here in the UK they are 100% vegan. Be sure to check if they are vegan where you live.
You can! I have found that using almond butter and cashew butter works extremely well. It's down to your own taste preferences.
How To Store Vegan Peanut Butter Cup Pie
Store this dessert in the fridge for up to 5 days or store i the freeze for up to 2 months. No matter how you decide to store the peanut butter pie, make sure that it is in an airtight container.
More No-Bake Treats
Print
Vegan Peanut Butter Cup Pie
- Total Time: 5 Hours 20 Minutes
- Yield: 1 Pie 1x
- Diet: Vegan
Description
This creamy vegan peanut butter pie is so good. The peanut butter filling combined with the thick Oreo base make this such a special treat.
Ingredients
For the crust:
- 360g oreos
- 120g vegan butter block
- Pinch of salt
For the peanut butter filling:
- 350g silken tofu
- 200g smooth peanut butter
- 80ml maple syrup
- 50g canned coconut milk or coconut cream, chilled overnight (use the thick part)
- 40ml coconut oil (melted)
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the chocolate drizzle:
- 50g vegan dark baking chocolate
- 0.5 teaspoon coconut oil
For the garnish:
- Peanut butter (melted)
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Grease a round, 8” spring form baking tin with vegan butter.
Make the Oreo crust:
- Pour your Oreo cookies into a high-speed blender. Blitz until they turn into fine crumbs.
- Melt the vegan butter and pour it into the blender with the salt. Blitz again until the Oreo mixture looks like wet sand.
- Press the base into the bottom of the baking tin firmly with the bottom of a glass.
- Bake the base in the preheated oven for 10 minutes to bake. Let it cool fully.
Make the peanut butter filling:
- Add all the filling ingredients to the high-speed blender and blend for 60-90 seconds until it is smooth and creamy. Pour the filling over the Oreo base.
Make the chocolate topping:
- Melt the dark baking chocolate using the double-boiling method (bain-marie) and then drizzle it over the peanut butter filling.
Chill the pie:
- Place your peanut butter pie in the fridge for 5 hours until it sets. Drizzle on some melted peanut butter & enjoy.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Cheesecakes
- Method: Chilling
- Cuisine: Peanut Butter Cup Pie
Nutrition
- Serving Size: 1 Slice
- Calories: 359
- Sugar: 13.8 g
- Sodium: 2552.1 mg
- Fat: 28.4 g
- Carbohydrates: 20.8 g
- Protein: 8.6 g
- Cholesterol: 0 mg
Keywords: peanut butter cup, peanut butter cups, peanut butter pie, vegan peanut butter pie, no bake cheesecake, vegan cheesecake
Natalia Field says
This really was really good. Thanks
★★★★★