Vegan Chocolate Peanut Butter Pie
Vegan chocolate peanut butter pie is a dream dessert that’s perfect for any occasion! This no-bake pie combines a rich, creamy peanut butter and decadent chocolate filling, all nestled in a buttery chocolate cookie crust. It’s a crowd-pleaser that’s easy to make, requires minimal effort, and tastes like a slice of pure indulgence. Whether you’re hosting a party or just treating yourself, this pie is sure to impress.
What makes this recipe extra special are the simple, plant-based ingredients that come together so perfectly. The filling gets its luscious texture from a mix of peanut butter and dairy-free whipped topping, while melted dark chocolate creates a silky finish on top. A store-bought vegan Oreo cookie crust would make things even easier, but creating your own is more satisfying. With no need for baking, this tofu peanut butter pie sets in the fridge, making it a stress-free option for any baker.
You knead to try this pie—let’s bake it happen!
Why You Should Make this Decadent Pie
This vegan chocolate peanut butter pie is a game-changer for dessert lovers! Based on our popular no-bake chocolate pie recipe, it’s rich, creamy, and perfectly blends the flavors of chocolate and peanut butter into every bite. Here are more reasons you’ll love this pie:
- It’s Incredibly Easy to Make. No need to preheat the oven or fuss with complicated steps! This no-bake recipe comes together with simple mixing and layering. It’s perfect for beginners or anyone looking for a stress-free vegan dessert option.
- Packed with Chocolate and Peanut Butter Goodness. The combination of chocolate and peanut butter is always a winner. This pie is rich, creamy, and satisfies even the strongest sweet tooth. Each bite is a decadent treat!
- Uses Simple, Plant-Based Ingredients. You don’t need anything fancy to whip up this pie. Dairy-free whipped topping, vegan chocolate, peanut butter, and an Oreo cookie crust make up most of the recipe. It’s easy to find these ingredients at any store.
- No Oven? No Problem! Since this pie sets in the fridge, it’s a fantastic option for hot days when you don’t want to turn on the oven. It’s also great for anyone who doesn’t have access to baking equipment.
- Perfect for Any Occasion. This vegan chocolate peanut butter pie is versatile enough to be a hit at parties, holidays, or as an everyday treat. Its elegant layers make it look fancy, while the comforting flavors feel like a hug in dessert form.
Key Ingredients and Substitutions
Here are the key ingredients that make a vegan peanut butter pie so creamy, rich, and delicious. From silken tofu for a smooth texture to easy swaps like almond butter or coconut cream, there’s a perfect option for everyone. Learn how each ingredient works and how to customize the recipe to suit your taste!
- Semi-Sweet Chocolate Chips: Create the rich chocolate layer and enhance the decadent flavor of the pie. Their smooth, melted consistency blends perfectly with the filling. You can substitute chopped vegan dark chocolate or even vegan milk chocolate for a sweeter taste.
- Silken Tofu: Gives the pie its creamy texture and helps create a rich, smooth filling. It also adds a boost of protein while being completely neutral in flavor. Make sure to use silken tofu, as other types may be too firm or grainy. For a soy-free option, try coconut cream or cashew cream for a similar consistency.
- Peanut Butter: Provides the signature nutty flavor and helps thicken the filling. Its natural oils also contribute to the pie’s velvety texture. Use creamy peanut butter for the best texture, but natural or chunky varieties work if you prefer. Swap with almond butter, sunflower seed butter, or tahini for another alternative.
- Oreos: Make the crust rich and chocolatey while providing a sturdy base for the pie. They’re a quick and convenient no-bake option. Make sure your Oreos are vegan (most are, but check the label). If you want a different flavor, use vegan graham crackers to make a graham cracker crust, chocolate wafers, or even gluten-free cookies.
- Vegan Butter: Binds the cookie crumbs together to form a cohesive crust. It also adds a touch of richness and flavor to the base. Bring the vegan butter to room temperature for easier mixing. If you’re out of dairy-free butter, use coconut oil or a neutral-flavored vegetable oil instead.
Find a full list of the ingredients with their quantities in the printable recipe card below.
How to Make Peanut Butter Chocolate Pie
Making a vegan peanut butter pie with a chocolate cookie crust is easier than you think! The rich, creamy filling pairs perfectly with the crunchy cookie base for a dessert that’s both indulgent and simple to prepare. With just a few plant-based ingredients, you’ll have a no-bake treat everyone will adore.
Step 1: Make the Crust – Crush the cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
Mix the crumbs with melted vegan butter until well combined.
Press the mixture evenly into a pie pan, covering the bottom and sides. Chill in the fridge for at least 15 minutes.
Step 2: Melt the Chocolate – Microwave the dairy-free chocolate chips in a small bowl for 45 seconds, stirring until smooth.
If needed, microwave in 20-second intervals, stirring in between. Alternatively, use a double boiler to melt the chocolate.
Step 3: Blend the Filling – In a blender or food processor, combine the melted chocolate, silken tofu, peanut butter, and vanilla.
Blend until the mixture is smooth and creamy.
Step 4: Assemble and Chill – Remove the chilled crust.
Pour the filling into the chilled crust and smooth the top. Freeze the pie for 30 minutes, or until the filling sets.
Before serving, garnish with chopped peanuts and drizzle with melted chocolate or peanut butter if desired. Enjoy!
Pie Serving Suggestions
Take your dairy-free chocolate peanut butter pie to the next level with these delicious serving ideas! Add a drizzle of melted chocolate, a dollop of whipped topping, or a sprinkle of crushed peanuts for extra flair. Serve it chilled for a perfectly creamy texture that’s sure to impress everyone at the table. Here’s our favorite serving suggestions:
- Add a Fancy Drizzle – Drizzle melted chocolate chips or peanut butter on top of the pie for an elegant and delicious finish. Use a spoon or piping bag to create pretty swirls or zigzags.
- Top with Whipped Cream – Add dollops of dairy-free whipped topping just before serving. It gives the pie a light and creamy contrast that’s perfect with the rich filling.
- Sprinkle with Crunchy Goodness – Chopped peanuts or crushed cookies make a fantastic garnish. They add texture and a little extra flavor to each bite. Candied walnuts or sugared pecans would also work!
- Pair with a Scoop of Ice Cream – A small scoop of vegan vanilla or dairy-free chocolate ice cream on the side takes this dessert to the next level. It’s a great way to make it even more indulgent!
- Slice Cleanly for the Perfect Look – Use a sharp knife to cut the pie, and clean the blade between slices. This helps keep each slice looking neat and picture-perfect for serving.
FAQs
You can! Wrap tightly in plastic wrap and freeze for up to 3 months. Let it thaw overnight in the refrigerator and then it’s time to dig in!
This decadent and silky pie will last up to 5 days if stored properly in the fridge.
Yup! If you’re sensitive or allergic to gluten, just substitute with gluten-free sandwich cookies (such as these from Oreo, Glutino, or Kinnikinnick) when making the crust.
To store this peanut butter pie vegan style, simply cover tightly and store in the fridge for up to 5 days.
More Perfectly Delicious Peanut Butter Recipes
If you make this Chocolate Peanut Butter Pie vegan recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Chocolate Peanut Butter Pie
Equipment
- Food Processor or ziploc bag with rolling pin
- 9” Pie Pan
- Plastic Wrap or kitchen cloth for covering crust while it chills
Ingredients
For the pie:
- 1 12-ounce bag dairy-free semisweet chocolate chips, see Notes below
- 1 14-ounce block silken tofu , drained (also called “soft” tofu)
- ½ cup peanut butter
- 2 teaspoons vanilla extract
For the Oreo pie crust:
- 1 14.3-ounce package Oreos, or nutter butters, or any vegan cream filled sandwich cookies
- ½ cup vegan butter, at room temperature
Toppings:
- Melted vegan chocolate, to drizzle
- Melted peanut butter, to drizzle
- Chopped peanuts
Instructions
For the Oreo pie crust:
- In the bowl of a food processor, combine the whole package of cookies and the vegan butter. Process until thoroughly combined. Alternatively, use a zip-top bag and a rolling pin to crush the cookies, then combine with vegan butter in a bowl.
- Using your hands, evenly press the cookie mixture into a thin layer on the bottom of the pie pan and up the sides. A measuring cup's flat bottom can help press it down and smooth it out.
- Cover tightly with plastic wrap and let chill in the fridge for at least 15 minutes or overnight.
For the Pie:
- In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth. Alternatively, melt using a double boiler.
- In a blender or food processor, blend the melted chocolate, tofu, peanut butter, and vanilla until creamy.
- When the pie crust is ready, remove it from the fridge and uncover it. Pour the chocolate peanut butter mixture into the pie crust and smooth out the top. Place in the freezer for 30 minutes or until the filling solidifies.
- Before serving, sprinkle with chopped peanuts and drizzle with melted chocolate and peanut butter as desired.
Notes
Nutrition
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The most delicious pie you’ll ever try! And, oh-so-easy to make. Everyone I make this for loves it…vegan or not! ❤️
OMG, so incredibly delicious…a real treat. And so easy to make.
OMG, this is absolutely delicious. A real treat and easy to make!