This (almost) no-bake vegan peanut butter pie is the perfect fall recipe for when you're after a decadent and delicious PB treat. The creamy filling sits on a thick Oreo base and is topped with smooth chocolate and extra melty peanut butter.
When September comes around, I always begin to make plenty of peanut butter cup pies all throughout the autumnal period. They take around 20 minutes to prepare and then after that, it is a waiting game while they chill in the fridge - that's the hardest part!
This easy pie is great for sharing with others. Whoever gets to try it, will be in awe and want more! It's a mash-up of so many sweet and luscious flavors and textures whipped up into one beauty of a dessert. Who's having a slice?
For more pie inspiration, you also need to see my vegan blueberry cream pie, vegan banoffee pie and vegan double chocolate pudding pie recipes which are all equally beautiful and mouth-watering in their own right.
Why You Will Love This Pie
- Almost No-Bake - One of the great things about this recipe is it's simplicity. It only requires 10 minutes of baking inside the oven and after that, the process is basically no-bake. This is similar to my vegan chocolate peanut butter almond bars recipe which also requires very little baking. If these are the types of treats that you like, look no further.
- Amazing Texture - The consistency of this pie is amazing. It's the creamiest and it compliments the buttery, crumbliness of the crust. Despite it not being a cheesecake, the texture reminds me of my vegan strawberry shortcake white chocolate cheesecake quite a lot.
- Flavorful Toppings - This peanut butter cup pie is topped with a drizzle of chocolate which really does make a positive difference. Furthermore, the extra drizzle of melted peanut butter also gives this dessert a kick, as it is so much stronger than the creamier peanut butter inside the pie itself.
- Allergy Friendly & Plant Based - This vegan peanut butter cup pie recipe is entirely vegan and dairy free.
- Oreos - The flavor of Oreos made them the perfect candidate for being the cookie for the crust. Is it just me, or is the combination of Oreos and peanut butter flavors one of the best around?
- Silken tofu - I chose to use this for the peanut butter filling as it helps to create that firm, yet smooth texture that non-vegan peanut butter pies always have. I wanted it to be as authentic to the classic as possible. I also used it in my vegan peanut butter cheesecake and vegan baked peach cobbler cheesecake to similar effect.
- Smooth peanut butter - I love to use smooth peanut butter for this recipe as it makes the pie much easier to eat without but getting stuck in your teeth but if you don't mind that, feel free to use crunchy peanut butter instead.
- Canned coconut milk - This ingredient makes the dessert creamier and more luscious. Make sure that you chill the can overnight and use the thick part (coconut cream) at the top of the can, instead of the milk itself.
- Vegan dark baking chocolate - This is for drizzling on top of the filling. I suggested baking-specific chocolate, as it melts far better than other types such as, chocolate chips.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- One great thing about this recipe is that you can make it gluten free by substituting one ingredient. The Oreos contain gluten, so all you need to do is find a gluten free cookie alternative, which is also vegan. If you want a crust that is also a little healthier, as well as being flourless, be sure to check out the vegan almond raspberry Nutella bars crust.
- If the peanut butter drizzle isn't enough for you, why not add extra toppings? I like to add extra Oreo crumbs on top of the pie. Some other options, include chopped nuts, fresh fruit and MORE chocolate in the form of shavings or a melted drizzle. The are so many possibilities.
How To Make A Vegan Peanut Butter Pie
For the full method, 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 crust ingredients.
3: Press the crust 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.
Don't omit the coconut oil - In order for the peanut butter filling to thicken nicely, it requires something 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 crust - 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 to the outcome.
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.
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 Vegan No-Bake Treats
If you tried this Vegan Peanut Butter Cup Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Peanut Butter Cup Pie
For the crust:
- 360 g Oreos
- 120 g vegan butter block
- Pinch of salt
For the peanut butter filling:
- 350 g silken tofu
- 200 g smooth peanut butter
- 80 ml maple syrup
- 50 g canned coconut milk chilled overnight (use the thick part)
- 40 ml coconut oil melted
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the chocolate drizzle:
- 50 g vegan dark baking chocolate
- 0.5 teaspoon coconut oil
For the garnish:
- Peanut butter melted
- Preheat your oven to 177 Celsius (350F).
- Grease a round, 8” springform 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 crust 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 crust.
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.
- In order for the peanut butter filling to thicken nicely, it requires something 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.
- Baking the crust will firm it up and ultimately stop it from crumbling at any given moment. It doesn't take long and makes a huge difference to the outcome.