No-Bake Vegan Peanut Butter Pie

This Vegan Peanut Butter Pie is made with a simple Oreo crust, rich and creamy peanut butter pie filling, and topped with a soft layer of vegan whipped cream. It’s the perfect no-bake dessert that’s easy to make and guaranteed to impress!

Need to free up your oven space this holiday season? You’re going to love this no-bake dessert! It’s just as easy to make as our No-Bake Peanut Butter Cookies and No-Bake Peanut Butter Squares, but as impressive as it gets!

Ingredients You’ll Need

For the Oreo Crust

• Oreos: You might be surprised to learn that classic Oreos are accidentally vegan! While we usually stick to name-brand cookies, any similar chocolate sandwich cookie will work just as well. If you’re interested in more vegan Oreo desserts, try our Oreo Blondies and Oreo Stuffed Chocolate Chip Cookies next!
• Vegan butter: Melted vegan butter acts as the binding agent, helping the crushed cookies form a cohesive crust when pressed into the pie pan. Feel free to use your favorite dairy-free butter of choice! We usually opt for Country Crock.

For the Pie Filling

• Vegan heavy cream: Key for a rich, creamy filling with a light, fluffy texture when whipped into stiff peaks. 
• Vegan cream cheese: Adds additional creaminess and a tangy flavor that balances the sweetness. We used Trader Joe’s Vegan Cream Cheese, but Tofutti or Kite Hill are other great vegan options you can find at mainstream grocery stores.
• Peanut butter: The star ingredient for a rich peanut butter pie! We highly recommend using no-stir peanut butter with added oil, such as Skippy or Jif. Natural peanut butter works, but the texture won’t be as smooth, and the pie filling won’t be as cohesive. 
• Powdered sugar: Sweetens the pie while keeping the filling velvety smooth. If you only have granulated sugar on hand, make your own Homemade Powdered Sugar with sugar and cornstarch.

For the Vegan Whipped Cream

• Vegan heavy cream: When whipped, heavy cream traps the air, causing it to expand and create the light and airy consistency of whipped cream. Use your favorite vegan brand.
• Sugar: Regular, granulated sugar sweetens the whipped cream without overpowering the flavor or color.

Or, if you don’t have enough vegan heavy cream, you can also make our Homemade Cocoonut Whipped Cream with a can of full-fat coconut milk instead!

Equipment Needed

• Large mixing bowl (2) 
• Food processor
• 9” pie dish
• Electric hand mixer
• Spatula

How to Make Vegan Peanut Butter Pie

Make the Pie Crust

1. Add ingredients to the food processor. Add the Oreos to a food process and process until the cookies are broken into small crumbs. Add the melted vegan butter and salt and pulse until combined.
2. Press into the pie dish. Use your hands and/or a flat-bottomed glass to press the mixture into the bottom and sides of the pie dish.
3. Bake. Transfer the pie dish to the oven and bake for 8 minutes. Set aside to cool for at least 30 minutes before filling. 

Prepare the filling

1. Whip the heavy cream into stiff peaks. Add the vegan heavy cream to a large mixing bowl. Use a hand mixer to whip the cream into stiff peaks for about 3-4 minutes. Place the bowl in the fridge while you prepare the rest of the filling. 
2. Cream the peanut butter and cream cheese together. Add the softened vegan cream cheese and peanut butter to another large mixing bowl. Using the hand mixer, beat until well combined. It won’t be super creamy. 
3. Add the powdered sugar. In the bowl with the cream cheese and peanut butter, add the powdered sugar. Beat again until well combined. 
4. Add the whipped cream. Start by adding about ⅓ of the whipped heavy cream and mix into the peanut butter mixture with a spatula until smooth. You don’t have to be too gentle here – this is just to loosen the mixture. Then, add the remaining whipped heavy cream and gently fold together until combined and fluffy. 

Assemble the pie 

1. Add the filling to the Oreo crust. Pour the prepared filling into the cooled crust and smooth out using a spatula or the back of a spoon. 
2. Chill for at least 6 hours. Cover and place in the fridge to set for at least 6 hours or overnight.

Serving Instructions

We love to serve this peanut butter pie topped with homemade vegan whipped cream. To make, add the vegan heavy cream and granulated sugar to a large mixing bowl and whip to soft peaks for 2-3 minutes. 

Gently spread the whipped cream over the top of the pie, then slice and enjoy! 

​Frequently Asked Questions

Do I have to bake the pie crust?

If you’re looking for a true no-bake peanut butter pie, you can place the pie crust in the fridge for at least 30 minutes before filling. It will be a bit more crumbly than the baked version, but still delicious! 

What brand of vegan heavy cream do you use?

We typically use Trader Joe’s Vegan Heavy Whipping Cream Alternative or Country Crock’s Plant Cream. It’s stocked in the refrigerator section, near the other milk and dairy products.

How long will this no-bake pie keep?

Leftover pie will be best kept in an airtight container or tightly covered in the fridge for up to 4 days. Enjoy leftovers chilled straight from the fridge! 

More No-Bake Vegan Dessert Recipes You May Enjoy:

Dessert

Vegan Biscoff Cheesecake

Dessert

No Bake Peanut Butter Cookies

Dessert

Silken Tofu Chocolate Mousse

Gluten Free

Vegan Chocolate Pumpkin Mousse Tart

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

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