Vegan Peanut Butter Pie – Namely Marley

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This vegan peanut butter pie combines two of the best flavors, chocolate and peanut butter. The fluffy peanut butter filling is topped with chocolate and peanuts and served in an Oreo pie crust. Every bite of it is delicious!

If you love chocolate and peanut butter like me, check out these vegan peanut butter cups or this easy vegan chocolate peanut butter pie.

A slice of peanut butter pie sits on a plate. Behind it is a bowl of peanut butter and another slice of pie on a plate.

The only thing I love more than peanut butter is combining it with chocolate. Well, that and I love my family too. But competing with chocolate and peanut butter? It’s hard to say.

This vegan peanut butter pie is a favorite served at holidays or family gatherings. It gets a lot of rave reviews!

the main ingredient

The ingredients are placed on a table. Their side label reads, vanilla, vegan cream cheese, coconut milk, sugar, chocolate chips, peanut butter and brown sugar.

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

Here are the ingredients you will need for this recipe:

  • the crust — You can buy these store-bought and they’re accidentally vegan, but there’s nothing like making your own Oreo pie crust.
  • Vegan cream cheese – You’ll need half of your 8-ounce container of vegan cream cheese. I often use Tofutti, Daiya, or Follow Your Heart.
  • Nut butter — I like to use creamy peanut butter (not chunky or the kind that needs to be stirred first).
  • sugar – You will need both granulated and brown sugar.
  • Coconut milk – You will need a can of full fat coconut milk. The can should indicate that it contains at least 12 grams or more of fat.
  • Chocolate chip — There’s a whole variety of dairy-free chocolate chips these days.
  • Garnish — Top the legs with cookie crumbs and/or chopped nuts.

How to Make Vegan Peanut Butter Pie

  1. Spoon the fat from a cold can of coconut milk into a mixing bowl. This should amount to 1 cup (or more) of coconut fat. Save the runny, watery portion for the chocolate topping.
  2. Make peanut butter filling by combining vegan cream cheese (half of a container), peanut butter, brown sugar, vanilla, and 1/4 cup coconut fat in a medium bowl.
    The ingredients are at the bottom of a mixing bowl, which includes peanut butter, brown sugar, and coconut fat.
  3. Use your mixer to beat these ingredients together until slightly fluffy.
    A peanut butter mixture is whipped with a stand mixer in a mixing bowl.
  4. Add the granulated sugar to the coconut fat. Using the same mixer (no need to wash the beaters), beat on high for a few minutes until stiff peaks form.
    Coconut milk is whipped using a stand mixer. Beats and bowls are shown.
  5. Fold about half of the whipped coconut milk into the peanut butter mixture and beat to combine.
    Adding the whipped coconut topping to the peanut butter mixture in a mixing bowl.
  6. Then add the rest of the whipped cream and beat again to combine.
    Whipped coconut milk is added to the bowl of a stand mixer along with a peanut butter mixture.
  7. Spoon filling into peanut butter cookie crust and refrigerate until set, about 4 hours.
    Adding whipped peanut butter pie filling to an Oreo pie crust.
  8. Make the chocolate topping by combining 3 tablespoons of the reserved thin, runny coconut milk (bottom of the can) with the chocolate chips. Supplement with plant-based milk or creamer if your can of coconut milk doesn’t have enough diluted milk.
  9. Microwave it for about 30 seconds. Top it with a plate and let it sit in the microwave for a minute. Then remove it from the microwave and stir until combined. Repeat this step if the chocolate is not completely melted. Set aside to cool.
    A bowl full of melted chocolate is looking down.
  10. Spread or drizzle the chocolate topping over the cooled peanut butter filling.
    A spoonful of melted chocolate is poured over the peanut butter pie.
  11. Spread it in a thin layer over the pie.
    A hand holds a spoon, spreading a chocolate topping over a peanut butter pie.
  12. Top with chopped peanuts, chopped Oreo cookies and/or chopped vegan peanut butter cups.
  13. Cover and refrigerate before serving.

Serving suggestions

Drizzle or sprinkle any of the following on top of this pie:

Storage Tips

Store the pie in the refrigerator for up to 7 days. It can be frozen, but I recommend serving it as a frozen pie because the texture changes a bit as it defrosts. But because of the high-fat content, it makes an excellent frozen pie. It keeps in the fridge for up to 1 month.

Reader review

★★★★★
I found this recipe…easy and so delicious! Even my non-vegan family loved it!!

Janet

★★★★★
Outstanding!

J

More Oreo desserts

If you like this Vegan Peanut Butter Pie in Oreo Crust, be sure to try these:

We hope you love this Vegan Oreo Peanut Butter Pie recipe as much as we do!

Looking at a peanut butter pie with chocolate topping. Once the slices sit in the pan separate from the rest of the pie.
A slice of peanut butter pie sits on a plate.

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For the Peanut Butter Pie:

  • Spoon the fat from a cold can of coconut milk into a mixing bowl. This should amount to 1 cup (or more) of coconut fat. Save the runny, watery portion for the chocolate topping.

  • Make peanut butter filling by combining vegan cream cheese (half of a container), peanut butter, brown sugar, vanilla, and 1/4 cup coconut fat in a medium bowl. Use your mixer to beat these ingredients together until slightly fluffy. Set aside.

  • Add granulated sugar to coconut coconut fat. Using the same mixer (no need to wash the beaters), beat on high for a few minutes until stiff peaks form. Fold about half of the whipped coconut milk into the peanut butter mixture and beat to combine. Then add the rest of the whipped cream and beat again to combine.

  • Spoon filling into peanut butter cookie crust and refrigerate until set, about 4 hours.

For the chocolate topping:

  • Make the chocolate topping by combining 3 tablespoons of the reserved thin, runny coconut milk (bottom of the can) with the chocolate chips. Supplement with plant-based milk or creamer if your can of coconut milk doesn’t have enough diluted milk. Microwave it for about 30 seconds. Top it with a plate and let it sit in the microwave for a minute. Then remove it from the microwave and stir until combined. Repeat this step if the chocolate is not completely melted. Set aside to cool.

  • Spread or drizzle the chocolate topping over the cooled peanut butter filling. Top with chopped peanuts, chopped Oreo cookies and/or chopped vegan peanut butter cups.

  • Cover and refrigerate before serving.

  • Store the pie in the refrigerator for up to 5 days. It can be frozen, but I recommend serving it as a frozen pie because the texture changes a bit as it defrosts. But because of the high-fat content, it makes an excellent frozen pie. It keeps in the fridge for up to 1 month.

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Gluten-Free: Make this pie gluten-free by serving it in a gluten-free pie crust.
Coconut milk: The amount of thick cream in a can of coconut milk is highly variable. Be sure to buy full-fat coconut milk with at least 12 grams of fat per can. I find that Trader Joe’s or Sprouts Coconut Cream in their cans have plenty of fat and make a good coconut whipped topping. You can read my post on how to make coconut whipped topping for more tips.

Calories: 288kcal | Sugars: 27g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fats: 3g | Monounsaturated fats: 8g | Cholesterol: 1mg | Sodium: 202mg | Potassium: 174mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

This post was originally published in 2011 and was updated in 2022 to include new photos, new text, and an updated recipe.

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