Vegan peanut butter pie - this delicious no-bake pie is rich and indulgent yet so easy to make.

It consists of a chocolate cookie crust filled with a smooth, light, creamy, melt in the mouth peanut butter filling. The perfect dessert for when it's too hot to bake!

Vegan peanut butter pie surrounded by bowls of raspberries, peanuts and chocolate shavings.

This vegan peanut butter pie is ridiculously easy to make and doesn't require baking, making it the perfect hot weather dessert!

It has a light yet rich and creamy, melt-in-the-mouth peanut butter filling, and a tasty chocolate cookie crust. It is so simple to make, yet so delicious!

What Do I Need To Make Vegan Peanut Butter Pie?:

Chocolate sandwich cookies: You will need vegan friendly chocolate sandwich cookies to make the crust; I used Bourbon biscuits but Oreos will work well too.

Vegan butter: Make sure that you use a block variety of vegan butter, not the spreadable kind in a tub. I like Naturli vegan block or Flora plant butter.

Peanut butter: You ideally need use a smooth, creamy peanut butter NOT a natural one. As natural doesn't contain any added palm oil it is too runny and your filling might not set. I like Whole Earth peanut butter.

Silken tofu: Firm silken tofu makes the filling smooth, light and creamy; I use Yutaka brand. I have not tested any substitutes for this ingredient but vegan cream cheese may work.

Coconut cream: I like Nature's Charm coconut whipping cream or you can use only the solid white part of 1-2 tins of refrigerated full fat coconut milk. You must use only the solid white fat, not the liquid, otherwise the filling will not set. There is no substitute for this ingredient, other vegan creams do not set firm enough when chilled.

Light brown sugar: Brown sugar adds flavour as well as sweetness. I do not recommend substituting this for any other kind of sugar (though coconut sugar would be ok). Do not use maple syrup or other liquid sugars as they will make the filling too soft.

Vanilla extract: A dash of vanilla adds flavour.

Close up of vegan peanut butter pie topped with chopped peanuts and chocolate shavings.

How To Make Vegan Peanut Butter Pie:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Start by making the crust, place the sandwich cookies in a food processor and blitz to fine crumbs.

Step 1, the cookie crumbs in a food processor.

Tip into a bowl and stir in the melted butter.

Step 2, tthe cookie crumbs with the butter added.

Tip into a pie dish and pack the crumbs down really firmly, pressing them up the sides of the dish. Pop it in the freezer while you prepare the filling.

Place the peanut butter, silken tofu, coconut cream, brown sugar, vanilla extract and salt in a blender and blend at a high speed until very smooth, scraping down the sides as necessary.

Pour the filling into the chilled crust and spread level, chill for at least 4 hours, until set.

Close up of a slice of vegan peanut butter pie.

Top Tips:

All of my recipes are developed using grams, and I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

This pie needs to be kept refrigerated, it will get melty at room temperature, especially if it is warm out. If you find that the filling is too soft, simply pop it in the freezer for half an hour or so before serving.

Make sure that you make the pie far enough in advance that the filling has time to set, at least 4 hours but preferably overnight.

The pie will keep (covered) in the fridge for about 4 days.

Why not try adding a layer of raspberry jam under the peanut butter filling.

Alternatively, top the pie with a layer of chocolate ganache once the peanut butter filling has set. (Make sure that the ganache has cooled completely but not yet set before pouring it over the filling).

I decorated mine with chopped roasted peanuts and chocolate shavings but this is optional. To make chocolate shavings, simply run a vegetable peeler down the side of a bar of dark chocolate.

Can I Freeze It?:

Yes this pie can be frozen, make sure that it is well covered to avoid freezer burn. Allow to defrost for about half an hour before serving.

Can I Make It Gluten-Free?:

Yes this pie can easily be made gluten-free by using GF cookies for the crust. The filling is naturally gluten-free.

More Vegan Peanut Butter Recipes:

The sliced vegan peanut butter pie surrounded by bowls of raspberries, peanuts annd chocolate.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 2 votes