Vegan Peanut Butter Pie

Vegan Peanut Butter Pie Recipe

By Loving It Vegan

🔪Prep Time: 30 minutes


For the Oreo Cookie Crust:

28 Oreo Cookies crushed

1/3 cup Vegan Butter (75g) Melted

For the Peanut Butter Center:

12 ounce Jar Creamy Salted Peanut Butter (340g)

14 ounce Can Coconut Cream (1 can) chilled overnight

1 cup Powdered Sugar (120g)

For the Topping:

14 ounce Can Coconut Cream (1 can) chilled overnight

2 Tbsp Cocoa Powder Unsweetened

2 Tbsp Powdered Sugar

For Decoration (optional):

Melted Peanut Butter drizzled

Melted Vegan Chocolate drizzled

Crushed Peanuts


1Crush the oreo cookies in a food processor or by placing in a ziplock bag and crushing with a rolling pin. Melt the vegan butter and mix in with the oreo cookie crumbs in a bowl until properly mixed.

2Spray a pie dish with non-stick spray and then pat down the oreo crust, working up the sides a little bit. Place into the freezer to set while you work on the filling.

3Remove one can of coconut cream from the fridge. Open it and you'll see the cream has risen to the top and hardened a bit. Scoop out only this cream section at the top into the mixing bowl of an electric mixer, leaving the watery part behind.

4Starting at slow speed, gradually increase speed until the cream is whipped.

5Scoop out the jar of peanut butter and add it to the whipped cream along with the powdered sugar and mix together on low speed until properly mixed.

6Pour this out over the top of the oreo cookie crust and smooth out. Place back into the freezer to set.

7Remove the second can of coconut cream from the fridge and repeat the process of whipping it up into whipped cream. Add the cocoa powder and powdered sugar and whip again.

8Pipe the chocolate cream out onto the edges of the pie. Any chocolate cream leftovers can be saved for serving.

9Decorate the pie with drizzles of melted peanut butter and melted vegan chocolate and crushed peanuts.

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