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    Gastronotherapy » Recipes » Dessert

    Vegan Peanut Butter Pie (No Bake)

    Modified: Jan 17, 2024 · Published: May 12, 2023 · by MaryAnne · 9 Comments

    Jump to Recipe Print Recipe

    A silky smooth vegan peanut butter pie that's so rich and creamy, you won't believe it's dairy-free. Made with a buttery graham cracker crust and a light and fluffy peanut butter filling, this delicious pie uses just 7 simple ingredients and is perfect year-round.

    *This is a new & improved recipe. The original recipe included tofu, but I found that it wasn't necessary, and actually made the pie too thick.

    Creamy peanut butter pie with one slice cut and garnished with peanuts.

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    Peanut butter icebox pie is one of my all-time favorite desserts. But because it's so dense and heavy, I often feel weighed down after one slice. Enter: dairy-free peanut butter pie!

    I love this healthy pie recipe in particular because the combination of peanut butter and plant-based cream cheese makes it a protein powerhouse. The pie tastes super peanut buttery, but without all of the added fat and calories from regular cream cheese.

    Using just 7 ingredients, the result is a smooth and silky pie, with a decadent peanut butter filling, and a slightly sweet and crunchy graham cracker crust.

    For more easy vegan pie recipes, try my healthy peach crisp, dairy-free fruit tart and healthy blueberry cobbler.

    Jump to:
    • ⭐️ Why This Pie Is The Best
    • 🥜 Ingredient Notes
    • 📝 Variations & Substitutions
    • 🔪 How To Make This Pie
    • 👩🏼‍🍳 Expert Tips
    • 💬 Frequently Asked Questions
    • 🍪 Related Recipes
    • Vegan Peanut Butter Pie Recipe

    ⭐️ Why This Pie Is The Best

    • Rich, thick, creamy, and silky tofu peanut butter pie
    • Quick & easy pie that's easy enough for beginners and just 8 simple ingredients
    • Healthy, dairy-free pie that's protein-rich and with a gluten-free option
    • Versatile pie recipe with option to make a no bake crust, chocolate cookie crust, or use a different nut butter
    • A salty-sweet pie that's perfect for any occasion
    • Freezer-friendly recipe

    🥜 Ingredient Notes

    Pie ingredients arranged on a table.
    • Non-dairy/vegan butter - Use your favorite brand here; coconut oil can also be used instead.
    • All-natural peanut butter (no sugar added) - You can use creamy or chunky peanut-butter for this recipe. If you use peanut butter with sugar, you can use half the amount of powdered sugar called for.
    • Coconut milk - We only use the solidified cream that separates from the liquid (it's very important that you chill your coconut milk for at least 8 hours). This takes the place of whipped cream in dairy ice box pie, and will help to create a lighter texture to our filling.
    • Vanilla extract - Gives this pie a richer and deeper flavor.

    📝 Variations & Substitutions

    • Oreo cookie crust. Make a chocolate cookie crust in place of a graham cracker crust; it will be more of a "peanut butter cup pie"!
    • Gluten-free peanut butter pie: Substitute gluten-free graham crackers; they can be found pretty easily in your local supermarket or online.
    • Serve in a glass. The peanut butter filling can be served in fancy glasses for a tasty non-dairy pudding-like dessert.
    • No-bake crust: You can make your crust no-bake, although it won't be as crunchy (like a cookie crust) but more of a chewy texture. To make it, simply use softened vegan butter and mix with your graham cracker crumbs. Press the mixture into your pan and chill in the refrigerator for at least 30 minutes.
    • Avoid peanut allergies. For folks with peanut allergies, substitute almond butter, cashew butter, or whichever nut butter you prefer.
    Slice of plant based peanut butter pie on a gray plate with crumbs.

    🔪 How To Make This Pie

    Make Graham Cracker Crust

    Preheat oven to 350 degrees F. Add graham crackers to a food processor and pulse until crumbs are formed. Add melted butter and pulse for an additional minute, or until thoroughly combined.

    Melted butter and graham crackers mixed in a food processor.

    Transfer mixture to 9" pie pan or springform and press into place using your fingers or the back of a small measuring cup. Bake for 10 minutes. Set aside to cool.

    Hand pressing graham cracker crust into springform pan.
    Baked graham crust in a springform pan.

    Make Peanut Butter Filling

    In a large mixing bowl, use an electric hand mixer to blend the peanut butter, non-dairy cream cheese, powdered sugar, and vanilla extract until a smooth mixture is formed.

    Pie ingredients mixed together with an electric mixer in a bowl.

    Into a separate medium-sized mixing bowl, scoop out the solid portion of coconut cream (don't use the liquid below the cream!). Using an electric hand mixer, whip for several minutes, incorporating as much air as possible. Using a rubber spatula, fold whipped coconut cream into peanut butter mixture.

    coconut whipped cream in a glass bowl with a spatula.
    Coconut whipped cream folded into peanut butter mixture.

    Pour filling onto graham crust and spread evenly. Drizzle with melted chocolate and top with roasted peanuts (if using). Chill in refrigerator for at least 1 hour. Serve chilled.

    Assembled pie poured into prepared graham crust and topped with peanuts.

    👩🏼‍🍳 Expert Tips

    • If you are using peanut butter containing sugar, only use ½ cup of powdered sugar. You can always add more at the end of blending the peanut butter mixture if it isn't sweet enough for you.
    • It is essential that you chill your coconut milk ahead of time. This helps to separate the solids from the liquid (we only use the solid cream in this recipe) and will ensure a nice and thick whipped coconut cream.
    • Adjust sweetness and saltiness to your liking. Some peanut butter brands are saltier than others. Therefore, taste the filling before pouring it into the crust, and add more powdered sugar or salt to your peanut butter filling if needed.
    • Storage: Store (covered) in the refrigerator for up to 5 days.
    • How to freeze: Wrap individual pieces in foil and place in a freezer-safe container. Store in the freezer for up to 2 months. To thaw, place in refrigerator overnight.
    • Use the bottom of a small measuring cup to press the crust firmly into your tart pan.
    • Use a standard 9" pie pan, a fluted tart pan, or a 9" springform pan.
    • Let it chill. You can serve immediately after assembling, but the filling will continue to firm up after chilling for a bit, so it's best to let it hang out in the refrigerator for at least an hour.
    Slices of pie arranged on a platter with one plate in the background.

    💬 Frequently Asked Questions

    Why is peanut butter not vegan?

    Some brands of peanut butter are sweetened with honey, which is not vegan. I recommend using all-natural (unsweetened) peanut butter when baking, and adding your preferred sweetener as needed.

    Is peanut butter pie vegan?

    In this recipe, we make a vegan peanut butter pie with the use of non-dairy cream cheese, tofu, and coconut cream. It's rich and creamy while still being dairy-free!

    How many calories are in peanut butter pie?

    By using non-dairy cream cheese and coconut cream, this vegan peanut butter pie recipe contains 386 calories. While it still tastes rich, it's much healthier than traditional peanut butter pie and is dairy-free.

    🍪 Related Recipes

    • Two glass cups with avocado chocolate mousse and topped with whipped cream.
      Creamy Vegan Chocolate Mousse with Avocado
    • vegan fruit tart with kiwi and berries on a platter and surrounded by more berries.
      Vegan Fruit Tart
    • Healthy chocolate cookies arranged on a cooling rack.
      Healthy Chocolate Cookies (vegan & gluten free)
    • homemade vegan hazelnut spread on a piece of toast.
      Vegan Hazelnut Spread (Nutella)

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    Creamy peanut butter pie with one slice cut and garnished with peanuts.

    Vegan Peanut Butter Pie Recipe

    Author: MaryAnne
    A silky smooth vegan peanut butter pie that's so rich and creamy, you won't believe it's dairy-free. Made with a buttery graham cracker crust and a silky peanut butter filling, this delicious pie uses just 7 simple ingredients and is perfect year-round.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Chilling Time 1 hour hr
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 386 kcal

    Equipment

    • 9" pie pan

    Ingredients
      

    For Graham Crust

    • 1 sleeve graham crackers (8-10 whole crackers)
    • 4 Tablespoons non-dairy butter, melted

    For Peanut Butter Filling

    • 1 cup all-natural peanut butter (no sugar added)
    • 8 ounces non-dairy cream cheese, softened
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1 (14-ounce can) coconut milk **chilled overnight
    • melted dark chocolate, for drizzling
    • ¼ cup roasted peanuts (optional garnish)

    Instructions
     

    Make Graham Cracker Crust

    • Preheat oven to 350 degrees F. Add graham crackers to a food processor and pulse until crumbs are formed. Add melted butter and pulse for an additional minute, or until thoroughly combined.
    • Transfer mixture to 9" pie pan or springform pan, and press into place using your fingers or the back of a small measuring cup. Bake for 10 minutes. Set aside to cool.

    Make Peanut Butter Filling

    • In a large mixing bowl, use an electric hand mixer to blend the peanut butter, non-dairy cream cheese, powdered sugar, and vanilla extract until a smooth mixture is formed.
    • Into a separate medium-sized mixing bowl, scoop out the solid portion of coconut cream (don't use the liquid below the cream!). Using an electric hand mixer, whip for several minutes, incorporating as much air as possible.
    • Using a rubber spatula, fold whipped coconut cream into peanut butter mixture.

    Assemble Pie

    • Pour onto graham crust and spread evenly. Top with roasted peanuts and drizzle with melted chocolate (if using). Chill in refrigerator for at least 1 hour. Serve chilled.

    Notes

    • If you are using peanut butter containing sugar, only use ½ cup of powdered sugar. You can always add more powdered sugar at the end of blending the peanut butter mixture if it isn't sweet enough for you.
    • It is essential that you chill your coconut milk ahead of time. This helps to separate the solids from the liquid (we only use the solid cream in this recipe) and will ensure a nice and thick whipped coconut cream.
    • Adjust sweetness and saltiness to your liking. Some peanut butter brands are saltier than others. Therefore, add more powdered sugar to your peanut butter filling if needed before pouring it into the graham crust.
    • Storage: Store (covered) in the refrigerator for up to 5 days. To freeze, wrap individual pieces in foil and place in a freezer-safe container. Pie can remain in freezer for up to 2 months.
    • Use a standard 9" pie pan, a fluted tart pan, or a 9" springform pan.
    • You can serve immediately after assembling, but the filling will continue to firm up after chilling for a bit, so it's best to let it hang out in the refrigerator for at least an hour.

    Nutrition

    Calories: 386kcalCarbohydrates: 25gProtein: 9gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 295mgPotassium: 185mgFiber: 3gSugar: 19gVitamin C: 0.001mgCalcium: 35mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Chenée

      August 13, 2021 at 6:01 pm

      5 stars
      So creamy and delicious! I will be making this pie so often for dinner guests!

      Reply
      • Gastronotherapy

        August 16, 2021 at 10:29 am

        Thanks, Chenée! That is awesome!

        Reply
    2. Anaiah

      August 13, 2021 at 9:13 pm

      5 stars
      Oh, this peanut butter pie was absolutely perfect! It was so rich and creamy. I still can't believe it's vegan! It's a new fave for sure.

      Reply
      • Gastronotherapy

        August 16, 2021 at 10:29 am

        Thanks, Anaiah! So happy to hear that you loved it! The tofu really is a great secret ingredient! 🙂

        Reply
    3. Tavo

      August 13, 2021 at 10:23 pm

      5 stars
      I loved loved loved this recipe! I am a fan of peanut butter and this vegan cake was outstanding! thanks for sharing!

      Reply
      • Gastronotherapy

        August 16, 2021 at 10:30 am

        Yay! Thanks, Tavo!

        Reply
    4. Denay DeGuzman

      August 13, 2021 at 10:40 pm

      5 stars
      This peanut butter pie is amazing! So creamy and delicious! I'm adding this yummy dessert to my recipe box.

      Reply
    5. Beth

      August 14, 2021 at 12:19 am

      5 stars
      I couldn’t believe this was vegan and it was so rich! So creamy and very delicious! Excited to share this recipe with my family!

      Reply
      • Gastronotherapy

        August 16, 2021 at 10:31 am

        Yes - the tofu adds so much creaminess that you don't even miss the cream cheese!

        Reply
    5 from 8 votes (3 ratings without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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