The Ultimate Vegan No-Bake Peanut Butter Pie: Rich, Creamy & Easy Oreo Delight
Peanut butter cup enthusiasts, prepare to meet your new favorite dessert! This incredibly decadent vegan no-bake peanut butter pie features a rich, chocolatey Oreo crust, a light and fluffy peanut butter filling, a smooth layer of vanilla coconut cream, and a generous scattering of chopped vegan peanut butter cups on top. It’s an irresistible treat that’s surprisingly easy to make and guaranteed to be a crowd-pleaser.
Is there any flavor combination more universally adored than chocolate and peanut butter? It’s a match made in dessert heaven! From humble cookies to elaborate cakes, this duo never disappoints. I absolutely adore it in my Vegan Chocolate Peanut Butter Swirl Brownies and my Chocolate Peanut Butter Blender Pancakes. However, when you need a show-stopping dessert that requires minimal effort and no oven, this vegan no-bake peanut butter pie is the answer.
Let’s talk about what makes this pie so extraordinary, layer by delicious layer. First, we start with that iconic Oreo crust. Crisp, dark, and intensely chocolatey, it provides the perfect sturdy, yet tender, foundation for our pie. The best part? Since it’s a no-bake crust, you don’t have to fret about common baking mishaps like cracks or shrinking. It’s effortless perfection every time!
Next, we move to the star of the show: the filling. This isn’t just any peanut butter filling; it’s light, incredibly fluffy, and boasts a wonderfully rich peanut butter flavor balanced by the slight tang of vegan cream cheese. This combination gives it a luscious texture akin to a no-bake cheesecake. It’s utterly creamy and melts in your mouth. To elevate it further, we add a generous layer of delicate vanilla-infused whipped coconut cream on top, providing a refreshing contrast.
And finally, the grand finale, the pièce de résistance—a generous sprinkling of chopped vegan peanut butter cups scattered over the smooth whipped cream. Seriously, does it get any better than this? Each bite delivers a delightful mix of creamy, crunchy, chocolatey, and peanut buttery goodness. This pie is a true celebration of flavor and texture, all without ever turning on your oven!
Why You’ll Love This Decadent No-Bake Peanut Butter Pie Recipe
This isn’t just another dessert; it’s a triumph of flavor and convenience. Here’s exactly what makes this vegan no-bake peanut butter pie an absolute winner:
- Completely Vegan & Dairy-Free. Unlike many traditional no-bake pies that rely heavily on dairy products, this recipe is 100% plant-based. You’ll be amazed at how incredibly rich, creamy, and utterly delicious it is, proving that vegan desserts can be just as (if not more!) indulgent. It’s perfect for those with dairy allergies or anyone embracing a plant-based lifestyle, without compromising on taste or texture.
- Effortlessly Easy & No-Bake. Forget turning on the oven, dealing with complicated baking steps, or even melting chocolate on the stovetop. This pie is a dream for busy individuals or anyone who prefers minimal fuss in the kitchen. Despite its impressive appearance and multiple layers, each component is remarkably simple to whip up, making it accessible even for beginner bakers. It’s ideal for keeping your kitchen cool, especially during warmer months.
- Perfect for Any Occasion. Whether you’re hosting a casual summer BBQ, preparing a festive holiday dessert, attending a potluck, or simply craving something sweet to brighten a regular day, this no-bake peanut butter pie is always a fantastic choice. Its universal appeal makes it a guaranteed crowd-pleaser that will impress guests and satisfy any sweet tooth.
- Incredibly Delicious Flavor Profile. The combination of rich chocolate, savory peanut butter, and light vanilla cream creates a harmonious balance that’s utterly addictive. Each layer contributes to a complex and satisfying taste experience that will have everyone asking for the recipe.
Essential Notes on Ingredients
For the precise ingredient quantities and step-by-step recipe instructions, please refer to the recipe card below.
For the Perfect Chocolatey Crust:
- Oreos – Good news! The classic regular Oreos are naturally vegan, making them an ideal choice for our rich, chocolatey crust. Look for the “Original” variety. If you prefer, you can use any other chocolate cream-filled sandwich cookies that are certified vegan, such as those from Whole Food’s 365 brand, Nature’s Own, or other popular brands. They provide the perfect crunch and deep cocoa flavor.
- Vegan butter – This is crucial for binding the cookie crumbs together and adding a rich, buttery flavor to the crust. You can use your favorite store-bought brand or even try making your own homemade vegan butter for an extra touch. Ensure it’s melted before mixing with the crumbs.
For the Fluffy Peanut Butter Filling:
- Smooth Peanut butter – For an undeniably creamy and smooth filling, I highly recommend using a shelf-stable, smooth peanut butter. Brands like Jif or Skippy work wonderfully. Avoid natural peanut butter that requires stirring, as its oil can separate and lead to a less predictable and potentially oily filling texture in this recipe.
- Vegan cream cheese – This ingredient adds a delightful tang and contributes to the light, cheesecake-like texture of the filling. It’s absolutely essential to let your vegan cream cheese soften to room temperature before mixing to ensure a perfectly smooth, lump-free filling.
- Powdered sugar – Also known as confectioners’ sugar, this fine sugar blends seamlessly into the filling, providing sweetness without any grittiness, resulting in a wonderfully silky texture.
- Coconut whipped cream – This is the secret to achieving that incredibly light and airy consistency for our peanut butter filling. You’ll need one batch for the filling and another for the topping. My detailed coconut whipped cream recipe provides all the tips for success. Ensure your full-fat coconut milk is well-chilled, as only the thick, solidified cream from the top will whip properly.
- Salt – A small pinch of salt is vital to balance the sweetness and enhance the rich flavors of both the chocolate and peanut butter, making every bite even more satisfying.
For the Vanilla Coconut Whipped Cream Topping:
- Coconut whipped cream – As mentioned, you’ll prepare a second batch of chilled, full-fat coconut whipped cream specifically for the top layer, providing a beautiful contrast and an extra creamy element.
- Vanilla extract – A teaspoon of good quality vanilla extract adds a warm, aromatic depth to the coconut whipped cream, making it even more fragrant and delicious.
For the Irresistible Topping:
- Vegan Peanut butter cups – These are the crowning glory of our pie! Chop them into quarters or sixths for delightful, chunky pieces, or roughly chop them for a finer texture. The size is up to your preference for that perfect bite of chocolate and peanut butter.
What Brands of Peanut Butter Cups Are Vegan?
It’s important to note that not all peanut butter cups are vegan, so always check the labels carefully. Fortunately, the market for plant-based treats is growing! As of this writing, Reese’s now offers a plant-based peanut butter cup made with oat milk, which is fantastic news for fans. Other excellent vegan options include Justin’s Dark Chocolate Peanut Butter Cups, Unreal Dark Chocolate Peanut Cups, and No Cow Peanut Butter Cups. Alternatively, for a truly homemade touch, you can use my simple and delicious Vegan Peanut Butter Cups recipe.
How to Make This Dreamy No-Bake Peanut Butter Pie
Let’s get started on creating this creamy, chocolatey, and utterly irresistible vegan peanut butter pie. Follow these simple steps for a dessert that’s sure to impress!
- Prepare the Oreo Crust. Begin by pulsing the Oreos in a food processor until they transform into fine crumbs, resembling coarse sand. Transfer these delicious cookie crumbs to a medium-sized bowl and pour in the melted vegan butter. Mix thoroughly until all the crumbs are evenly coated and moist. Firmly press this mixture into the bottom and up the sides of a 9-inch pie pan to create a compact and even crust layer. Place the pie crust in the refrigerator to chill while you prepare the creamy filling. This chilling step is crucial for a firm crust.
- Create the Peanut Butter Filling. In a large mixing bowl, combine the smooth peanut butter, powdered sugar, a pinch of salt, and the softened vegan cream cheese. Mix these ingredients using a spatula or an electric mixer on low speed until they are thoroughly combined and smooth, with no lumps of cream cheese remaining. Gently fold in the prepared batch of coconut whipped cream until the filling is light, airy, and beautifully creamy. Be careful not to overmix, as this can deflate the whipped cream.
- Chill the Pie. Carefully spread the prepared peanut butter filling evenly over the chilled Oreo crust. Once the filling is smooth and spread out, place the pie back into the refrigerator to chill for a minimum of 4 hours, or ideally, overnight. This extended chilling time is crucial for the pie to set properly, ensuring each slice holds its shape beautifully.
- Prepare the Vanilla Coconut Whipped Cream Topping. While the pie is chilling, or closer to serving time, prepare your second batch of coconut whipped cream according to your recipe. Once whipped to fluffy peaks, gently fold in the vanilla extract, incorporating it until evenly distributed. This adds a lovely aromatic note to the topping.
- Assemble and Finish. Once the peanut butter filling is completely set, carefully spread the vanilla coconut whipped cream over the top, creating a beautiful, smooth layer. Finally, generously sprinkle the chopped vegan peanut butter cups over the whipped cream. Now, your spectacular no-bake peanut butter pie is ready to be admired and devoured!
Essential Tips for Success
To ensure your vegan no-bake peanut butter pie turns out perfectly every single time, keep these valuable pointers in mind:
- Soften the Vegan Cream Cheese Completely. This is a crucial step! Allow your vegan cream cheese to come to a complete room temperature. If it’s too cold, it will be lumpy and won’t blend smoothly into the other ingredients, leading to a grainy filling. Patience here pays off in a silky, creamy texture.
- Opt for Shelf-Stable, Smooth Peanut Butter. For the best consistency in your filling, always use a conventional, shelf-stable smooth peanut butter (like Jif or Skippy). Natural peanut butter, which often separates into oil and solids, can be unpredictable in recipes and may result in an oily or inconsistently textured filling. The stable emulsification of regular peanut butter is key for this pie.
- Use Full-Fat, Chilled Coconut Milk for Whipped Cream. This is non-negotiable for successful coconut whipped cream! Only full-fat canned coconut milk will produce the thick, scoopable cream needed for whipping. Ensure your cans are well-chilled in the refrigerator for at least 24 hours (or even better, upside down) so that the solid cream separates from the liquid. Do not use light coconut milk or coconut beverage from a carton, as they will not whip.
- Allow Ample Chilling Time. The pie needs at least 4 hours in the refrigerator to properly set. This allows the crust to firm up and the filling to become sliceable. If you can, chilling it overnight is even better for the most stable and impressive slices. Plan accordingly, as rushing this step will result in a messy pie.
Exciting Variations to Customize Your Pie
While this vegan no-bake peanut butter pie is truly perfect as is, it’s also incredibly versatile! Feel free to unleash your creativity and tailor it to your personal taste or dietary needs. Here are some fantastic ideas to get you started:
- Swap the Crust Base. Instead of Oreos, you can use graham crackers (ensure they are vegan), shortbread cookies, digestive biscuits, or even your favorite gluten-free chocolate sandwich cookies for the crust. Each option will offer a slightly different flavor and texture profile. For a lighter, crust-free dessert, layer the peanut butter filling and coconut cream in individual parfait glasses.
- Experiment with Different Nut Butters. If you have a peanut allergy or simply want to try a different flavor, almond butter, cashew butter, or even sunflower seed butter (for a nut-free option!) can be used in place of peanut butter in the filling. Just remember to choose corresponding nut/seed butter cups for your topping to match.
- Add a Decadent Drizzle. For an extra touch of indulgence, drizzle melted vegan chocolate or a rich vegan caramel sauce over the top of the pie just before serving. This adds another layer of sweetness and visual appeal.
- Incorporate More Crunch. Enhance the textural experience by adding some roasted, chopped peanuts (or other nuts like cashews or almonds if using a different nut butter) on top of the pie. You can add them either in addition to or instead of the peanut butter cups for a delightful crunch. A sprinkle of flaky sea salt on top also beautifully complements the sweet and savory notes.
- Flavor Boosters for the Filling. Consider adding a touch of maple syrup or agave nectar to the peanut butter filling for extra sweetness, or a dash of espresso powder to deepen the chocolate notes in the crust or overall flavor profile.
How to Store This Delicious Pie
To keep your vegan no-bake peanut butter pie at its best, store it covered loosely with plastic wrap or in an airtight pie container in the refrigerator. It will stay fresh and delicious for up to 3 days. While it’s still wonderful after a couple of days, please note that this pie is truly at its peak and best served the day it’s made, when the crust is crisp and the filling is perfectly set and creamy.
Can I Freeze This Recipe?
Absolutely! This no-bake peanut butter pie is excellent for longer storage in the freezer, making it perfect for meal prep or saving leftovers for a future craving. To freeze, simply wrap the entire pie (or individual slices) tightly in plastic wrap, and then add a layer of aluminum foil to prevent freezer burn. Alternatively, place any leftover slices in an airtight freezer-safe container. When you’re ready to enjoy a slice, simply transfer the frozen pie or slice to the refrigerator and allow it to thaw gently before serving. This usually takes a few hours for a slice or overnight for a whole pie.
More Irresistible Vegan Pie Recipes
If you’re a fan of delicious vegan pies, you’re in luck! Here are some more fantastic recipes to add to your baking repertoire:
- Vegan Buttermilk Pie
- Classic Vegan Apple Pie Recipe
- Refreshing Strawberry Cream Pie
- Comforting Vegan Sweet Potato Pie
- Delicious Vegan Pecan Pie Recipe
Enjoy, friends! If you make this spectacular vegan no-bake peanut butter pie, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Your feedback is always appreciated. Thanks so much!
No-Bake Peanut Butter Pie
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Ingredients
Crust:
- 1 package Oreos, 36 cookies, 14.3 oz or 405 grams (or other chocolate cream filled sandwich cookies)
- 4 tablespoons vegan butter, melted (58 grams)
Peanut Butter Filling:
- 1 cup peanut butter, 255 grams
- 8 oz vegan cream cheese, softened (226 grams)
- ⅔ cup powdered sugar, 80 grams
- 1 batch coconut whipped cream, (1 ½ cups)
- ¼ teaspoon salt
Coconut Whipped Cream:
- 1 batch coconut whipped cream, (1 ½ cups)
- 1 teaspoon vanilla extract, 4 grams
Topping:
- 3 (1.4 oz) packs Reese’s plant based cups, chopped (120 grams)
Instructions
- In a food processor, pulse the Oreos until they turn into fine crumbs. Transfer the cookie crumbs to a bowl and add the melted vegan butter. Mix well until the crumbs are evenly coated.
- Press the Oreo crumb mixture into the bottom and up the sides of a 9-inch pie dish, creating an even crust layer. Place the crust in the refrigerator to chill.
- In a large mixing bowl, combine the peanut butter, powdered sugar, salt and softened vegan cream cheese. Mix until smooth and well combined. Gently fold in the prepared coconut whipped cream until the filling is smooth and creamy.
- Add the peanut butter filling into the crust, spreading it out evenly. Place in the fridge for at least 4 hours or overnight.
- Prepare the next batch of coconut whipped cream. Gently fold in the vanilla extract to the whipped cream.
- Spread the coconut whipped cream over the peanut butter filling.
- Sprinkle the chopped Reese’s cups over the whipped cream layer. Enjoy!
Notes
To freeze: This no-bake peanut butter pie can be frozen for longer storage. Simply wrap it tightly in plastic wrap or place leftovers in an airtight container. When ready to enjoy, thaw the pie in the fridge before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.