I baked this Vegan Peanut Butter Pie for my friend’s dinner party last weekend. The peanut butter layer set thick in the fridge, and my nephew said it was his favorite.
The combination of creamy peanut butter filling and a rich chocolate crust creates a decadent treat. This recipe is easy to follow and requires no baking, making it a great choice for quick preparation.
Delicious No-Bake Vegan Peanut Butter Pie Recipe
This vegan peanut butter pie features a smooth and creamy filling made from peanut butter, coconut cream, and maple syrup, all set atop a crunchy chocolate crust made from crushed cookies and coconut oil. The recipe takes about 30 minutes to prepare and requires chilling time, serving approximately 8 people.
Ingredients
- 1 ½ cups chocolate sandwich cookie crumbs
- 1/4 cup coconut oil, melted
- 1 cup creamy peanut butter
- 1/2 cup coconut cream (solid part from a can of coconut milk)
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- A pinch of salt
- Dairy-free chocolate chips for topping (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine the chocolate cookie crumbs and melted coconut oil. Mix until the crumbs are evenly coated.
- Form the Crust: Press the mixture into the bottom and up the sides of a 9-inch pie pan, creating an even layer. Set in the refrigerator to chill while preparing the filling.
- Make the Filling: In a large bowl, combine the peanut butter, coconut cream, maple syrup, vanilla extract, and a pinch of salt. Mix until smooth and well combined.
- Fill the Crust: Pour the peanut butter filling into the chilled crust, spreading it evenly with a spatula.
- Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.
- Serve: Before serving, sprinkle with dairy-free chocolate chips on top, if desired. Slice the pie and enjoy your delicious vegan treat!
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 20g
- Protein: 6g
- Carbohydrates: 30g
I store the pie at room temperature for up to two days, or in the fridge for up to four days. The stay firm, and I let slices come to room temperature before serving.
