Peanut Butter Pie Vegan
Indulge in the creamy decadence of this Vegan Peanut Butter Pie, a no-bake dessert that's as easy to make as it is irresistible! Featuring a buttery graham cracker crust sweetened with maple syrup and held together with melted coconut oil, this pie is filled with a luscious, dairy-free blend of vegan cream cheese, creamy peanut butter, and chilled coconut cream. Sweetened naturally with powdered or coconut sugar and flavored with a hint of vanilla, the filling is rich, smooth, and perfectly balanced. The pie is topped with a drizzle of melted dairy-free dark chocolate and an optional sprinkle of chopped peanuts for a delightful crunch. Ready in just 20 minutes of prep time (plus chilling), this plant-based delight is perfect for any occasion, whether you're treating yourself or impressing a crowd. Make this Vegan Peanut Butter Pie for a dessert that's indulgently creamy, wonderfully nutty, and completely guilt-free!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 5 tablespoons Coconut oil (melted)
- 2 tablespoons Maple syrup
- 8 ounces Vegan cream cheese
- 1 cup Creamy peanut butter (unsweetened and unsalted)
- 1 cup Coconut cream (scooped and chilled from a can of coconut milk)
- 0.75 cup Powdered sugar (or sifted coconut sugar for a refined sugar-free option)
- 1 teaspoon Vanilla extract
- 2 ounces Dark chocolate (dairy-free, for topping)
- 0.25 cup Chopped peanuts (for garnish, optional)
Instructions
Start by making the crust. In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Mix until the texture resembles wet sand.
Press the crumb mixture into a 9-inch pie pan to form an even crust. Use the back of a spoon or the bottom of a glass to compact it firmly. Place the crust in the fridge to chill while you prepare the filling.
In a large mixing bowl, add the vegan cream cheese, peanut butter, coconut cream, powdered sugar, and vanilla extract.
Using a hand mixer or a whisk, beat the mixture until it’s smooth and creamy.
Remove the pie crust from the fridge and spoon the peanut butter filling into the crust. Smooth the surface with a spatula.
Optional: Melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, until it’s fully melted. Drizzle the melted chocolate over the top of the pie, creating a decorative pattern.
For garnish, sprinkle the top with chopped peanuts if desired.
Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours, or until fully set.
Once chilled, slice and serve. Enjoy your vegan peanut butter pie!
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 25.9 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
