Vegan Peanut Butter Pie (No Bake)

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.

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

• 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.

🔪 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.

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.

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.

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.

👩🏼‍🍳 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.

💬 Frequently Asked Questions

🍪 Related Recipes

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